Spicy pickled cherry tomatoes

Ingredients for 1 servings:

• 1 ½ kg cherry tomatoes
• some blackberry leaves
• 1 tbsp peppercorns, colored
• 1 liter white wine vinegar, milder
• 300 ml apple syrup
• 1 tbsp peppercorns
• 1 tbsp coriander seeds
• 1 tsp allspice berries
• 1 tsp cloves
• 2 small cinnamon sticks

Instructions

Working time approx. 15 minutes; Rest period approx. 42 days; Cooking/baking time approx. 30 minutes; Total time approx. 42 days 45 minutes

well-spiced and not so sour

Bring the vinegar and apple syrup to a boil in a saucepan, then skim off the skims. Once the vinegar has skimmed off, add the spices. If you want to avoid straining the spices before bottling, put the spices in a spice bag; otherwise, simply pour the mixture through a coffee sieve later. Turn off the stove, cover, and let it steep for 15 minutes. Rinse the tomatoes briefly and pierce them several times with a toothpick. Sterilize the twist-off jar and layer the tomatoes, adding blackberry leaves between each layer. Finally, add the peppercorns. Now pour the boiling vinegar over the tomatoes. Wait a few minutes, drain the mixture, bring back to a boil, and pour it over the tomatoes again. The tomatoes must be well covered. Close the lid and turn upside down for a few minutes. The tomatoes then need to steep in a cool place for a good 6 weeks. They will keep for 1 year, if at all. Variation: Instead of blackberry leaves, you can also use vine or mint leaves.