Sauces & basics
Kiseli paradajz (pickled tomatoes)
Firm tomatoes preserved in a vinegary garlic brine, a typical late-autumn preserve in Serbia. Crunchy and tangy, they are served as a side to meats and winter dishes such as pasulj.
Ingredients
Ingredients
Spices & seasoning
Optional extras
Instructions
- Wash the firm tomatoes carefully and prick each one at the base with a fork.
- Sterilise a one-litre jar with boiling water and let it dry completely.
- Pack the tomatoes, the halved garlic cloves, the bay leaf and the peppercorns into the jar.
- Bring the water to the boil with the salt and vinegar, then let it cool for 5 minutes.
- Pour the warm brine over the tomatoes until they are covered, close the jar and leave at room temperature for 3 days.
- Then store in the fridge, where the tomatoes keep for 3 weeks.
Variations and tips
Spicy version. Add a whole red chilli to the jar for a hot note.
More ideas
Kiseli luk (Serbian pickled onions)20 min · 4 serv. · budget-friendlyKiseli šargarepa (pickled carrots)15 min · 4 serv. · budget-friendlyPindjur1 h 20 · 6 serv. · budget-friendlySlatko1 h 15 · 8 serv. · budget-friendlyKuvani krompir sa lukom (potatoes with onion)35 min · 4 serv. · budget-friendlyUrnebes15 min · 4 serv.Kuvani kukuruz sa sirom (boiled corn with cheese)35 min · 4 serv. · budget-friendlyGibanica1 h 05 · 6 serv.
Serbia
Serbia
Serbia
Serbia
Serbia
Serbia
Serbia
Serbia
Original Ecomely recipe.