Fragrant Korean Tomatoes with Green Basil and Parsley

Ingredients

• Fresh basil leaves 5 oz
• Parsley 5 oz
• Tomatoes 5 lbs
• Sweet Pepper 10 oz
• Garlic 2 heads
• Mild Chili Spice 0 oz
• Vinegar essence 5 fl oz
• Vegetable Oil 5 fl oz
• Sugar 5 oz
• Salt 2 tablespoons

Step-by-Step Guide

Step 1

Prepare the necessary ingredients. Clean the vegetables and herbs, wash them thoroughly under running water, and dry them.

Step 2

Tear the leaves and flowers of the basil and place them in a bowl.

Step 3

Peel the garlic.

Step 4

Finely chop the garlic or press it through a garlic press. Add it to the bowl with the basil.

Step 5

Finely chop the parsley.

Step 6

Add the chopped parsley to the bowl with the basil and garlic.

Step 7

Add 80 grams of sugar to the bowl with the prepared herbs and garlic.

Step 8

Add 2 tablespoons of salt (without a mound) to the herbs.

Step 9

Peel and finely slice the sweet and hot peppers. Add them to the bowl with the herbs and mix everything well.

Step 10

Cut the tomatoes into wedges, removing the stems. Cut medium-sized tomatoes in half, large ones into quarters, and carefully pierce small ones with a knife.

Step 11

Thoroughly wash a 3-liter jar and a tight plastic lid with baking soda.

Step 12

Add the prepared herbs with garlic and peppers to the jar with the tomatoes. Mix gently.

Step 13

Place the tomatoes in a clean, dry jar.

Step 14

Pour 100 ml of vegetable oil into the jar with the tomatoes.

Step 15

Pour 100 ml of 6% vinegar into the jar with the tomatoes.

Step 16

Seal the jar tightly with the lid. Turn it upside down several times or roll it on the table to evenly distribute the vegetable oil and vinegar.

Step 17

Place the jar with the tomatoes upside down on a plate and refrigerate for 8 hours.

Step 18

In the morning, turn the jar over, and the tomatoes are ready to serve. Store in the refrigerator.