Pickled cherry tomatoes are a great appetizer for any meat dish and not only. Pickled cherry tomatoes are prepared without sterilization and stored at home.
Cooking time 30 minutes
Cherry tomatoes 2 kg
Water 1 l
Sugar 3 tbsp. l.
Salt 5 tbsp. l.
Vinegar 9% 2-4 tbsp. l.
A clove of garlic 2-4 pieces
Bay leaf 2 pcs
Allspice peas 3-4 pcs
Cloves 2-4 pcs
Dill whisk 2 pcs
Rinse and dry 2 kilograms of cherry tomatoes.
Put 1 umbrella of dill, 2 cloves of garlic, 1-2 bay leaves, 3-4 allspice peas, 2 cloves in clean liter jars.
Place the tomatoes in jars.
Pour boiling water over and cover. Leave on for 15 minutes.
Pour the water into a saucepan, add 1, 5 tablespoons of salt and 3 tablespoons of sugar to 1 liter. Boil the brine.
Pour the brine into jars of tomatoes and add 2 tablespoons of 9% vinegar per 1 liter jar.
Roll up the cans and put them in heat until they cool completely.
Pickled cherry tomatoes are ready. Tins of cherry tomatoes keep well both at home and in the cellar.