Pickled Tomatoes

Rinse the tomatoes and carefully remove the stalks. Remove the skin from the garlic. Boil vinegar together with sugar, garlic, salt, pepper, mustard seeds and bay leaves.

Remove the saucepan from the stove one more time and mix in the preserving aid. Layer culinary herbs of your choice together with the tomatoes in the rinsed and well-dried jar.

Pour vinegar broth over them and cool. Seal with cellophane.

Keep dark and cooled.

The pickled tomatoes taste good as an accompaniment to roasted meat, but also on their own with buttered bread **.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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