Green Tomatoes Sweet and Sour Pickled

Boil the small to medium sized canning jars and drain.

Cut out the stem ends of the tomatoes with a pointed knife. Prick each tomato several times with a needle.

Mix 1 l of cold water with 100 g of salt and soak the tomatoes in the salt solution for at least 24 (to 48) hours.

Remove the tomatoes from the solution and cut them into wedges or slices. Slice or slice the onion and add both to the jars.

Boil balsamic vinegar, 100 ml of water, sugar and spices in a pot. Fill the jars with the hot broth, the vegetables must be covered.

Close the jars tightly and leave to infuse for 2-3 weeks.

Preparation Tip:

Pickled green tomatoes go well as a side dish with meat or cold plates.

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