Korean-Style Pickled Tomatoes
Sauces and Marinades | Korean cuisine
⏳ Time
15 minutes
🥕 Ingredients
11
🍽️ Servings
4
Description
These delicious little tomatoes can be eaten after 8 hours. However, the longer the tomatoes are pickled, the tastier they become. Store in the refrigerator.
Ingredients
- Tomatoes - 1 piece
- Garlic - 1 clove
- Sugar - 1.8 oz
- Salt - 1 tablespoon
- Ground Black Pepper - to taste
- Carrot - 1 piece
- Orange Bell Peppers - 2 pieces
- Vegetable Oil - 1 fl oz
- 9% Vinegar - 1 fl oz
- Dill - 1 tablespoon
- Parsley - 0.7 oz
Step by Step guide
Step 1
Wash the tomatoes (preferably small) and cut them in half.
Step 2
Pass the garlic and bell pepper through a meat grinder or grate them.
Step 3
Mix well. Grate the carrot using a Korean carrot grater or a regular large grater.
Step 4
Chop the herbs.
Step 5
Layer in a jar: tomato halves cut side up, followed by garlic with pepper, carrot, and herbs.
Step 6
After two or three layers, sprinkle with red ground pepper, and optionally, black pepper. You can add any spices you like.
Step 7
Prepare the marinade (cold): mix vinegar with sugar, salt, and oil until the ingredients dissolve.
Step 8
Pour the marinade over the tomatoes, close the jar with a lid, and place it in the refrigerator upside down (I use a jar with a screw cap).
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