Quail tomatoes - a recipe from a notebook

Quail tomatoes - a recipe from a notebook

This recipe for pickled tomato I got from my girlfriend. She loves to grow different types of tomatoes, and has hundreds of recipes for canning and sourcing. When I first tasted tomato sauerkraut for the winter, I became a fan forever. Now this recipe takes a worthy place in my notebook.



  • Water - 6 liters;
  • vinegar - 0.5 cup;
  • salt - 1 glass;
  • sweet pepper - 6 pods;
  • bitter pepper - 1 pod;
  • mustard - 1 teaspoonful;
  • garlic - 3 heads;
  • horseradish - leaves;
  • Aspirin - 6 tablets (1 tablet per 1 liter of water).

Step-by-step recipe for fermented tomatoes for the winter

  1. Pepper should be cleaned of seeds, pass through a meat grinder.
  2. Peel the garlic, squeeze through the garlic.
  3. Put the tomatoes in a prepared container.
  4. Mix the water, pepper, garlic, mustard, vinegar, salt and aspirin.
  5. Pour this mixture of tomatoes on top of the horseradish leaves and bending. Put in a cool place.
  6. Quail tomatoes can be sampled after a week, but they will be completely ready in 3-4 weeks.

Quail tomatoes are an excellent side dish to potatoes, meat, poultry. They turn out to be sharp, juicy and moderately pointed.

Bon Appetit!

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