Would you like to have spicy, unusually tender and eye-pleasing pickled cherry tomatoes on your winter table? Then let's cook according to our recipe.
Summer and early autumn are the hottest harvesting season. The hostesses want to find something more interesting, tastier. The procurement, which we will do, pickled cherry, meets all the requirements - it is unusual both in appearance and taste, and it will also be able to convey greetings from the hot summer and hospitable autumn in winter! Well, roll up our sleeves and get started!
- Caloric content per 100 g - 177 kcal.
- Servings - 6 cans
- Cooking time - 40 minutes
Ingredients:
- Cherry tomatoes - 3 kg
- Onions - 2-3 pieces
- Parsley - 1 small bunch
- Bay leaves - 2–4 pcs. (for marinade 1 l.)
- Salt - 1 tbsp l. (for marinade)
- Sugar - 6 tbsp. l. (for marinade)
- Vinegar - 4 tbsp. l. (for marinade)
- Black and allspice - 5-6 peas each (for marinade)
- Coriander - 0.3 tsp (for marinade)
- Carnation - 3-4 inflorescences. (for marinade)
Step by step preparation of pickled cherry
Attention! For a 1 liter jar, you will need about 500-600 g of tomatoes and 0.5 liters of marinade.
Getting started, first of all, wash the cans with soda and sterilize them in any way you have tested: steam, in the oven, in the microwave. While the jars are sterilized, wash the tomatoes, remove the tails, and select the damaged fruit. At the bottom of each jar, put a bay leaf, a few sprigs of parsley, a few peas of black, allspice and coriander, and a couple of cloves.
Cut the onions into rings and drop a few of them into the bottom of the jar.
Lay the cherry tomatoes with onion rings and parsley sprigs. Shake occasionally to firmly seat the tomatoes in the jar.
When the jar is full, pour boiling water over the cherry, cover and leave for a while.
Let's cook the marinade. Following the proportions in the recipe, boil water with salt and sugar, some pepper, coriander and cloves. Pour in the vinegar and, letting it boil for a minute or two, remove from heat. The marinade is ready.
Drain the tomatoes and pour over the brine a second time. Close with a sterilized lid.
Turn over and wrap until cool.
Now it remains to wait until the jars of cherry tomatoes have cooled down and can be put into the pantry. Eat it yourself, treat your friends and share this recipe with them! Enjoy your meal!
See also a video recipe on how to cook pickled cherry for the winter:
