Quick-Pickled Cherry Tomatoes with Garlic

1. 1 Cherry tomatoespack 250 g ≈ $2.50 350 g
2. 2 Garlic≈ $10.00 per kg 8 g
3. 3 Dillpack 50 g ≈ $1.80 10 g
4. 4 Parsleypack 50 g ≈ $1.50 5 g
5. 5 Salt 12 g
6. 6 Sugar 10 g
7. 7 Black peppercorns 2 g
8. 8 Bay leaves to taste

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Wash the cherry¹ tomatoes and score each one crosswise near the stem or prick with a toothpick.

2. Wash and scald a 0,5 l jar, then place 8 g garlic², 10 g dill³, 5 g parsley⁴, peppercorns, and a bay leaf on the bottom.

3. Pack the tomatoes tightly into the jar.

4. Boil 250 ml water with 12 g salt and 10 g sugar, cool to 60 °C, and pour over the tomatoes to the rim.

5. Cover with a lid and leave at room temperature for 4 hours, then refrigerate for another 20 hours.

6. After 24 hours, the tomatoes are ready; store in the refrigerator for up to 7 days.