The variety of small cherry tomatoes is simply made for harvesting. Your guests will be delighted to see such a miracle of home cooking on the table.
Cooking time 30 minutes
Cherry tomatoes 2 kg
Parsley (greens) (in each jar) 2-3 sprigs.
Bay leaf (in each jar)
A clove of garlic (in each jar) 2 pcs
Black peppercorns (in each jar) 5 pcs
Vinegar essence 70%
Wash and dry the cherry tomatoes well.
Put spices and peeled garlic in jars.
Add well washed and dry parsley.
Place the tomatoes tightly in the jars.
Pour boiling water over and leave for 20 minutes.
Drain the water from the pan, add 3 tbsp for 1 liter of water. tablespoons of sugar, 2 tbsp. tablespoons of salt. Boil the marinade well.
Add 1/2 teaspoon of vinegar essence to a liter of marinade.
Pour the marinade into the jars and tighten the lids. Put in a blanket overnight.
Pickled cherry tomatoes with parsley is ready. Store in a cellar.
Bon appetit and Yummy winter!