Pickled Cherry Tomatoes
4 servings
60 minutes
Cherry tomatoes are the only winter tomatoes that have flavor. Despite their miniature size, these tomatoes are very fleshy, they don't have many seeds, and the skin is very thin, which is why the tomatoes burst on the tongue like ik rinki . If you pickle a couple of handfuls of them, they will become the best decoration for salads and appetizers: just scatter a few red balls on the surface of the dishes - and natural decor with a New Year's mood is ready. Recipe from Vitaly Rossokha, chef of the restaurant "Dr. Zhivago".
1
Prepare all the ingredients.
2
Wash and dry the vegetables and greens.
3
Divide the garlic into cloves and remove the skin.
4
Place garlic, herbs, and spices in a heatproof container.
- Garlic: 4 cloves
- Dill: 2 sprigs
- Horseradish leaves: 1 piece
- Black peppercorns: 2 pieces
- Allspice: 2 pieces
5
Add the tomatoes there as well.
- Cherry tomatoes: 500 g
6
Dissolve salt and sugar in water and bring to a boil.
- Salt: 1 tablespoon
- Sugar: 20 g
- Water: 500 ml
7
Pour hot brine over the vegetables.
8
Add vinegar.
- 9% table vinegar: 1 teaspoon
9
If you are going to store tomatoes, you can pour them with brine in jars, close them immediately, turn them upside down, cool them down, and store them in a cool dark place.
10
If you want to eat tomatoes soon, just cover them with a lid and leave them overnight or for 10 hours.
