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Pickled cherry tomatoes

1123

Kitchen Russian

Calorie content 59.5 kcal

Portions 2 p.

Cooking time 60 minutes

Proteins * 0.5 gr.

Fats * gr.

Carbohydrates* 14.8 g

Content

Pickled cherry tomatoes look very impressive on the table during winter feasts and instantly fly out of the plates. In addition, it is very convenient to roll them up in small jars and not to clutter up the refrigerator with open cans with seaming.

Ingredients

Cooking process

Wash hot peppers, peel and chop finely. Peel the garlic, cut the large cloves into several pieces. Wash and dry the greens. Wash the jars thoroughly with soda or cleaning agent, sterilize in any convenient way.

Arrange the herbs, garlic, peppercorns and hot peppers in the jars.

Wash the cherry tomatoes, dry them, make several punctures on each vegetable with a needle so that they hold their shape better. Arrange the tomatoes in jars, do not press hard.

Prepare your tomato pickle. Boil water, add salt and sugar. Pour the hot brine over the tomatoes and let sit for 15 minutes. Then pour the brine from the cans back into the pot, bring it to a boil, add the vinegar and turn off the heat.