Pickled Cherry Tomatoes
⏳ Time
1 hour + 10 hours
🥕 Ingredients
10
🍽️ Servings
4
Description
Cherry tomatoes are the only winter tomatoes that have flavor. Despite their small size, these tomatoes are very meaty, with few seeds and a very thin skin, causing them to burst on the tongue like caviar. If you pickle a couple of handfuls, they will become the best decoration for salads and appetizers: just scatter a few red balls on the surface of the dishes, and a natural decoration with a festive mood is ready. Recipe by John Smith, chef at a popular American restaurant.
Ingredients
- Marinated cherries - 17.6 oz
- Garlic - 4 cloves
- Dill - 2 sprigs
- Horseradish Leaves - 1 piece
- Green peppercorns - 2 pieces
- Spices - 2 pieces
- 9% Vinegar - 1 teaspoon
- Salt - 1 tablespoon
- Water - 17 fl oz
- Sugar - 0.7 oz
Step by Step guide
Step 1
Prepare all the ingredients.
Step 2
Wash and dry the vegetables and herbs.
Step 3
Separate the garlic into cloves and remove the skin.
Step 4
Place the garlic, herbs, and spices in a heatproof container.
Step 5
Add the tomatoes.
Step 6
Dissolve the salt and sugar in the water and bring to a boil.
Step 7
Pour the hot brine over the vegetables.
Step 8
Add the vinegar.
Step 9
If you plan to store the tomatoes, you can pour the brine into jars, seal them immediately, turn them upside down, cool, and store in a cool dark place.
Step 10
If you want to eat the tomatoes soon, just cover them with a lid and leave them overnight or for 10 hours.
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