Pickled cherry tomatoes: can be eaten immediately or stored for the winter

Large tomatoes are usually chosen for pickling. This is because they are juicy and fleshy. But small cherry tomatoes are also suitable for this dish. They perfectly absorb the flavors of the marinade and become very flavorful and soft.

The idea of cooking pickled cherry tomatoes was published on the Instagram page of food blogger Hanna (hanna_veganna).

Ingredients for a 300 ml jar:

• cherry tomatoes
• garlic - 2 cloves
• coriander seeds/ allspice - 1 tsp.
• bay leaves - 2 pieces

Ingredients for the marinade:

• water - 200 ml
• salt - 1 tsp
• sugar - 2 tsp
• natural apple cider vinegar - 1 tsp.

Method of preparation:

1. Pasteurize the jar and lid, that is, wash well and pour boiling water over it.

2. Mix all the ingredients for the marinade and bring to a boil.

3. Place the grains and bay leaves on the bottom of the jar, peeled garlic and tomatoes on top. Pour the marinade over everything, cover, and leave for 5 minutes.

4. Pour the marinade back into the pot, and boil again.

5. Repeat the procedure 2 times, after which close the jar tightly and place it upside down until it cools completely (to allow excess air to escape and the lid to seal).

4. Put the cooled jar in a dark place at room temperature for at least 2 weeks. After that, you can eat it, but you can also leave it and open it even after six months. After opening it, store it in the refrigerator.