Pickled cherry tomatoes Homemade preserves, pickles

This year I decided to try pickling a few jars of cherry tomatoes. So far, I've made two versions to compare flavors. Both are very similar in composition, except that I added honey to one. As for me, pickled tomatoes without the addition of honey are much tastier, so I'm giving you this recipe.

How to use pickled tomatoes? In the summer, it is a great addition to gazpacho, salads, meat and vegetable stews. I mix the tomatoes with the pickle, add olive oil and spices and I have a delicious salad dressing. This is my first time and so far a few jars, so I'm in the process of experimenting. There are probably more ideas for using pickled tomatoes, please share yours.

INGREDIENT

• cherry tomatoes
• 1 teaspoon mustard
• fennel seeds 1 - 2 umbels
• horseradish root about 4 cm
• garlic 2 cloves
• Brine for 1 l of water 1 tablespoon of non-iodized rock salt

EXECUTION

1. Bride - add salt to hot water, mix and leave to cool.
2. Peel horseradish and garlic.
3. Wash the tomatoes and place them in a scalded jar alternately with the additions. We put it up to 2/3 of the height of the jar.
4. Pour the tomatoes with the brine so that all the ingredients are covered with the brine.
5. Cover the jar and leave it in a shaded place for about 4 - 5 days. Then we move the jar to the fridge or a cold cellar.

also check

Pickled fennel with gochugar and fenugreek

Sauerkraut with beetroots and spicy carrots

Pickled cauliflower with beetroot - homemade vegetable preserves

Pickled fennel, fennel with dried apricots and red onion

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