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Pickled cherry tomatoes

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Ingredients for 1 servings:

  • 1 kg cherry tomatoes
  • 1 tsp salt per 1 liter jar
  • 1 tsp sugar per 1 liter jar
  • basil, fresh
  • 5 garlic cloves per 1 liter jar

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Yields approx. 1 kg

Pierce each tomato with a wooden skewer. Transfer the tomatoes to clean, dry jars and add salt and sugar. Fill the jars to 2 cm below the rim, then place the basil and garlic cloves between the tomatoes. Place the lids on the jars, but do not tighten them. Place the jars on a baking sheet lined with parchment paper and bake in the oven at 120 degrees Celsius. After about 45 minutes, when the liquid is simmering, remove the jars from the oven and seal. Store in a cool place.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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