Pickled Green Cherry Tomatoes with Spicy Peppers

Appetizers | Italian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

The tomatoes can be eaten after 3 days.

Ingredients

Green pickled tomatoes - 24 oz
Dill - 1 piece
Garlic - 5 cloves
Mild Chili Spice - 3 pieces
Habanero Pepper - 1 piece
Vinegar essence - ½ cup
Water - 1½ cups
Sugar - 2 tablespoons
Coarse Salt - 2 tablespoons
Pickles - 1 tablespoon

Step by Step guide

Step 1

Place the dill flower in a sterilized 1-liter jar. Then, alternating, layer the tomatoes, garlic, and peppers. Set the jar on a dry kitchen towel.

Step 2

In a pot, mix the vinegar, water, sugar, salt, and spices. Bring to a boil, remove from heat, and quickly pour over the tomatoes, leaving 1.5 cm at the top unfilled. Transfer all the spices from the pot into the jar. Gently press down the vegetables to release air and fill the brine almost to the top.

Step 3

Seal tightly with a lid and turn the jar upside down. Ensure it is tightly closed and leave it to cool. Once cooled, place it in the refrigerator for 2 months.