Pickled Cherry Tomatoes

Pickled Cherry Tomatoes

Pane-Bistecca
Here in Asia, the seasonal fruits and vegetables are often ripe at different times. So, there are cherry tomatoes and tomatoes here throughout the year because it is always warm. I made pickled cherry tomatoes, which go wonderfully with antipasti. Served with cheese, they are perfect. It is very simple!

They are very sour!
Prep time
10 min
Cooking time
5 min
Portions
10
Total time
15 min

Ingredients

For 2 Jars:

  • 500 g Cherry Tomatoes in different colors

  • 200 ml Cider Vinegar

  • 200 ml Water

  • 1 tsp Salt

  • 20 g Sugar

  • Peppercorns

  • Basil

  • Rosemary

  • Bay Leave

  • 1 green Chili chopped

  • 4 Garlic cloves pressed

Instructions

1

Step 1

Prick the tomatoes with a needle, this will prevent the skin from bursting. Coarsely press the garlic. Then place the cherry tomatoes alternately with the fresh herbs and the garlic, chili, and peppercorns in a large jar.
2

Step 2

Meanwhile, boil the vinegar with the water, sugar, and salt. Let it simmer for a few minutes.
3

Step 3

Then pour into the jar with the cherry tomatoes. Close the jars tightly and let them infuse for 3 days.

Notes

The tomatoes will keep for about 3 weeks.
Pickled Cherry Tomatoes
Pickled Cherry Tomatoes
Pickled Cherry Tomatoes
Pickled Cherry Tomatoes
Pickled Cherry Tomatoes
Pickled Cherry Tomatoes
Pickled Cherry Tomatoes
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