Pickled Cherry Tomatoes

1. 1 Cherry tomatoespack 250 g ≈ $2.50 300 g
2. 2 Garlic≈ $10.00 per kg 4 g
3. 3 Dillpack 50 g ≈ $1.80 8 g
4. 4 Black peppercorns 1 g
5. 5 Bay leaves to taste
6. 6 Salt 10 g
7. 7 Sugar 20 g
8. 8 Vinegar 9% 25 ml

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 prick each one near the stem with a toothpick.

2. Sterilize a 0.5 l jar over steam for 10 minutes, and boil the lid for 5 minutes.

3. Place the dill³, garlic², peppercorns, and bay leaf on the bottom, then pack in the tomatoes tightly.

4. Pour boiling water over the tomatoes, cover with the lid, and leave for 10 minutes. Drain the water into a saucepan.

5. Bring the drained water (about 250 ml) to a boil with the salt and sugar, remove from the heat, and stir in the vinegar.

6. Pour the hot marinade over the tomatoes to the rim and seal immediately.

7. Turn the jar upside down and wrap until cool. Store in a cool, dark place for up to 12 months, and keep an opened jar in the refrigerator for up to 10 days.