Due to the small size, tomatoes are better soaked in marinade, they turn out tastier and more fragrant. A few punctures with a needle will allow them not to burst from boiling water. Pickled cherry tomatoes are a delicious preparation that will decorate any table.
Ingredients
- Cherry tomatoes - 2 kg
- Horseradish Root - 50 g
- Apple cider vinegar - 80 ml
- Sugar - 100 g
- Salt - 60 g
- Water - 1,8 l
Step-by-step cooking recipe
Peel and slice the horseradish root.
Put pieces of horseradish and cherry tomatoes in jars.
Pour boiling water to the top, cover with lids and leave to warm up for 30 minutes.
Drain the water into a saucepan, add sugar and salt.
Boil for 2 minutes, pour in the vinegar and immediately turn off the heat.
Pour the boiling marinade into jars, roll it up, turn it upside down and wrap it with a thick blanket.
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