Composition / ingredients
Cooking method
1. Wash the tomatoes. The pedicels can be removed, or you can leave them. I do both.
2. Peel the onion and cut it into rings.
3. Peel the garlic, cut the cloves into several pieces.
4. Also cut the hot capsicum into rings, do not forget to remove the seeds.
5. Sterilize the jars. Put a liter of water to boil.
6. Put onion, garlic, and pepper on the bottom of each jar.
7. Tomatoes, pre-washed, pierce with a toothpick at the stalk. This is necessary to avoid cracking of the skin under the action of hot water. Arrange the tomatoes in jars.
8. Put sprigs of parsley on top.
9. Fill the contents of the jars with boiling water, cover with sterile lids and let stand for 10 minutes.
10. After that, drain the water back into the pan, add salt and sugar to it, bring it to a boil again, then pour in the apple cider vinegar.
11. Fill the jars with hot marinade to the top, roll up the lids, let the workpiece cool upside down in a warm place, for example, wrapped in a blanket.
Store pickled cherry tomatoes cooked according to this recipe in a cool place.
Caloric content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Parsley greens - 45 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Hot capsicum - 40 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Apple cider vinegar - 14 kcal/100g
- Table salt - 0 kcal/100g
- Cherry tomatoes - 15 kcal/100g
