Pickled green cherry tomatoes with hot peppers
4 servings
30 minutes
Pickled green cherry tomatoes with spicy peppers are a true explosion of flavors born in sunny Italian kitchens. Bright green tomatoes infused with garlic aroma soak up the spiciness of red chili and fiery jalapeño, creating an extraordinarily balanced combination of heat and sweet-sour notes. The marinade filled with spices and vinegar makes the texture of the tomatoes tender yet firm. This delicacy perfectly complements meat dishes, cheese appetizers, and aperitifs. After two months of aging in the fridge, the flavor becomes richer and the heat more refined. An ideal addition to antipasti and cozy family dinners, this recipe embodies Italians' passion for natural ingredients and rich aromas. Each bite is a journey into Italy's gastronomic culture.
1
Place the dill flowers in a liter sterilized jar. Then, alternately layer the tomatoes, garlic, and peppers. Set the jar on a dry kitchen towel.
- Dill inflorescences: 1 piece
- Green cherry tomatoes: 680 g
- Garlic: 5 clove
- Red chili pepper: 3 pieces
- Jalapeno pepper: 1 piece
2
In a pot, mix vinegar, water, sugar, salt, and spices. Bring to a boil, remove from heat, and quickly pour over the tomatoes, leaving 1.5 cm at the top unfilled. Transfer all spices from the pot to the jar. Gently press the vegetables to release air and fill the marinade almost to the rim.
- Vinegar: 0.5 glass
- Water: 1.5 glass
- Sugar: 2 tablespoons
- Coarse salt: 2 tablespoons
- Spices for pickling: 1 tablespoon
3
Tightly close the lid and turn the jar upside down. Make sure it is sealed well and leave it to cool. Once cooled, place it in the refrigerator for 2 months.