4 Portions | Preparation time 15 min
INGREDIENTS
15 cherry tomatoes
A bunch of plants for pickling
1 l / boiled water
1 tsp / salt
½ chilli pepper
INSTRUCTION
For barrel pickling, I recommend using cherry tomatoes on a twig. We clean tomatoes but do not deprive them of peduncles. Bring the water to a boil and combine it with one teaspoon of salt. Wash and cut chilli pepper in half. Cut the garlic head in half.
We put half the portion in a jar in which we will pick tomatoes, like low-salt cucumbers. The recipe for low-salt cucumbers is here. Put half of the bunch of plants for pickling and chilli pepper on the tomatoes. And then repeat the arrangement: tomatoes and second half portions of plants for pickling. Pour everything with cold boiled water and salt
Close the jar tightly and leave it for a few days in a warm place. Tomatoes are ready after three days.
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