[Moshou]

This is the recipe I use for whole pickled red tomatoes
(Please excuse language mistakes)

For good results cherry tomatoes are the best. If is possible mix red cherries together with yellow (especially), black and chocolate ones. If you use other variety of tomatoes better pick small ones. No matter the variety of tomatoes you choose, they must be riped and hard.
ATTENTION: Do not use iodine salt

Ingredients

- 2.5 pounds of tomatoes as above
- 2 cloves of garlic
- 5-6 bay leaves
- 5-6 leaf vine
- 1 tablespoon mustard seeds
- cherry leaves (5-7, would be enough)
- coarse salt
- 1/2 cup of vinegar of 9 degrees in 4 1/4 cups (1 liter) brine
- 2 Tablespoons black pepper

Brine: 4 1/4 cups (1 liter) water, 1 tablespoon coarse salt peak.

Preparation:

Wash and drain well tomatoes, cherry leaves and vines.
Place in jar, first a layer of vine leaves and sprinkle some pepper and mustard seeds.
Then arrange tomatoes. Put garlic cloves, cherry and bay leaves through them.
Add remaining pepper and mustard seeds and cover with another layer of vine leaves.

Separately prepare the brine
Boil water, adding 1/2 cup (100ml) of vinegar and 1 tablespoon coarse salt peak in 4 1/4 cups (1 liter) water.

Pour over tomatoes hot vinegar brine, put the lid on immediately and give jars to dry covered with planket(s) until completely cool (1-2 days).

Then store in the pantry. Good for eat after two weeks.




**MODERATOR NOTE - recipe does not include instructions for water bath canning. Covering veggies with hot brine is not sufficient to kill botulism spores if present. Use at your own risk**