Sweet and sour pickled cherry tomatoes
Sweet and sour pickled cherry tomatoes with red onion and basil in a marinade with balsamic vinegar and mustard. Such pickled vegetables will decorate any holiday table, they are very tasty and fragrant. Marinade filling is a completely different story: a delicious brine is obtained, the only drawback of which is a small amount.
Onions choose sweet, red. Cherry - strong, slightly immature, the smallest. Fresh basil is suitable for both green and purple, you only need a couple of branches. Balsamic vinegar - 6%, if stronger, then reduce its amount proportionally.
- Time for preparing: 30 minutes
- Amount: 1 can with a capacity of 0.5 l
Ingredients for Sweet and Sour Pickled Cherry Tomatoes
- 500 g of cherry;
- 1 head of red onion;
- 4-5 garlic cloves;
- 2-3 sprigs of purple basil;
- 1 dill umbrella;
- 1.5 teaspoons of table salt;
- 4 teaspoons of granulated sugar;
- 30 ml balsamic vinegar (6%);
- mustard seeds black and yellow;
- colored peppers.
The method of preparation of sweet and sour pickled cherry tomatoes
We sort out the cherry. Ripe and slightly unripe tomatoes without visible damage and signs of spoilage are suitable for preservation.
We put the tomatoes in a container, pour cold water, rinse, then rinse thoroughly under a tap.
Put the tomatoes in boiling water for 1-2 minutes, transfer the slotted spoon to the prepared container. I wash the cans for these blanks in warm water with soda, rinse with boiling water and sterilize in any convenient way - in the oven, over steam.
Peel the red onion, cut into thin slices. Rinse the branches of the purple basil with hot water. Peel the garlic cloves, chop 2 teeth finely.
At the bottom of the can, we put a dill umbrella scalded with boiling water, then a layer of tomatoes, twigs of purple basil, chopped onion and garlic.
We fill the jar to the top, pour boiling water, leave the vegetables in boiling water for a few minutes so that they heat up.
Pour the first water into a stewpan, pour a fresh portion of boiling water into a jar.
Pour common salt and granulated sugar into the stewpan, add half a teaspoon of black and yellow mustard seeds and the same amount of colored pepper. Stir the salt and sugar, bring the marinade to a boil, boil for 3 minutes, at the end pour the balsamic vinegar and bring it to a boil again.
We pour water from vegetables through the lid with holes, pour boiling pickle filling into the jar. We fill the jar almost to the very top, twist the boiled lid.
In a saucepan we put a cotton cloth or towel, put a jar of tomatoes, pour hot water. Pasteurize the cherry for 12 minutes at a temperature of 85 degrees Celsius, if the water boils, pour a little cold water into the pan to reduce heat.
We seal the jar tightly, turn it upside down on the lid. After cooling, remove the pickled cherry tomatoes in a cool, dry place.
After about 30-40 days, these preparations can be served, the vegetables will already be very tasty.