Pickled cherry tomatoes for winter in a jar

2 servings
40 min

In order for tomatoes not to crack and spoil the appearance of the workpiece, it is recommended to pierce them before cooking in places where the peduncle was attached with a toothpick. This method does not always help me and sometimes tomatoes burst. It depends a lot on how dense and thick the skin of the tomato is. But even cracked tomatoes taste no worse. To prepare brine, it is best to use well, spring or bottled water, since tap water can give tomatoes and brine a characteristic taste. From the specified number of components, I came out of two small jars (in general, about 900-1000 g. ) Pleasant to you appetite!

How to marinate cherry tomatoes with vinegar in a jar? Prepare all the necessary ingredients. Tomatoes choose elastic, dense and without visible damage. Wash the dill umbrellas well, clean the garlic and rinse with the bay leaf in cold water.

Remove the fruit stalks from the tomatoes.

Wash cherry tomatoes thoroughly and rinse under running cold water (I'm comfortable doing this with a colander).

Wash cans and lids with soda, sterilize in any way convenient for you. This can be done in the microwave, in the oven or in a water bath.

While the cans are hot, lay on the bottom of each bay leaf, an umbrella of dill and two cloves of garlic.

Put the tomatoes in the jars to the top.

Pour boiling water, pour carefully so that the jars do not crack.

Leave this way for 10 minutes.

Cover the jar with a lid and drain the liquid into a small saucepan (we will further cook the brine from this water).

Add the salt and sugar, place the saucepan over a heat and allow to simmer the brine for about five minutes. Pour in the vinegar and immediately remove from the heat.

Fill the tomatoes with brine, cover the jars with lids. Turn the workpiece over the top with the bottom and wrap it in a warm blanket. After cooling completely, put the pickled tomatoes in the cellar or in the refrigerator on the bottom shelf for long-term storage.