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!
They are very sour!
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.
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