Pickled cherry tomatoes

Ingredients for 1 servings:

• 1 kg cherry tomatoes, mixed colors
• 500 ml white wine vinegar, 6% acidity
• 500 ml water
• 100 g sugar
• 20 g salt
• 1 tbsp black peppercorns
• bay leaves
• rosemary

Instructions

Working time approx. 15 minutes; Rest period approx. 14 days; Cooking/baking time approx. 5 minutes; Total time approx. 14 days 20 minutes

for the “tomato glut” from the garden

Pierce the tomatoes several times all over with a thick needle. Layer them in jars with bay leaves, rosemary, and peppercorns. Bring the vinegar, water, salt, and sugar to a boil, then simmer for 1 minute. Pour the liquid over the jars and seal. Let them steep for 2-3 weeks. Steeping longer only improves the quality. This amount is enough for approximately 10 Weck tulip jars (220 ml each).