Usuba
Pickled Cherry Tomatoes with Garlic
Small meaty cherry tomatoes with thin skin that burst on the tongue like caviar. After pickling, they become a bright decoration for salads and appetizers — crispy, aromatic, with a tangy flavor.
- Prep
- 600 min
- Cooking
- 60 min
- Total
- 660 min
- Standard serving
- 268.3 g
Ingredients
Total 10
Instructions
- 1
Step 1
Prepare all ingredients.
- 2
Step 2
Wash the vegetables and herbs, then dry them with a paper towel.
- 3
Step 3
Separate the garlic into cloves and remove the skin.
- 4
Step 4
Place garlic, dill, horseradish leaves, and both types of pepper in a heat-resistant container.
- 5
Step 5
Add cherry tomatoes.
- 6
Step 6
In a separate pot, dissolve 1 tablespoon of salt and 20 g of sugar in 500 ml of water. Bring to a boil.
- 7
Step 7
Pour hot brine over the vegetables in containers.
- 8
Step 8
Add 1 teaspoon of 9% vinegar.
- 9
Step 9
For long-term storage, place tomatoes in sterilized jars, seal immediately with lids, turn upside down and cool. Store in a cool, dark place.
- 10
Step 10
If you want to eat the tomatoes soon, simply cover the container with a lid and leave it overnight or for 10 hours at room temperature.
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