Pickle sun-dried tomatoes

Ingredients for 1 servings:

• 250 g tomatoes, dried
• 500 ml table vinegar or to taste
• 1 liter olive oil
• 1 bunch parsley, flat or curly
• 1 bunch of basil
• 2 cloves garlic

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

vegetarian, vegan, for approx. 2 jars

First, boil the sun-dried tomatoes in vinegar-soaked water for 5 minutes to soften them. To do this, use a 2:1 ratio of water to vinegar (1 liter of water to 500 ml of vinegar). Drain the tomatoes and let them cool slightly. In the meantime, wash and finely chop both herbs. Then place a layer of tomatoes in the preserving jar, sprinkle evenly with parsley and basil, and press a little garlic over them. Cover everything with olive oil. Repeat this process until all the ingredients are used up. The tomatoes will keep for months in a tightly sealed jar. The oil is ideal for dressings or other dishes. I also like to give small jars as gifts, as one large jar is usually not enough for the amount. So keep two jars on hand.