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Marinated cherry tomatoes
Preserves

Marinated cherry tomatoes

40 min4 serv.21 февр. 2026 г.

Description

A simple way to put up a batch for later. Marinated cherry tomatoes will be ready to eat about a week after you start making them. Store the jars, like all preserves, in a cool, dark place. When you make the brine, coriander and black pepper, bay leaf, and even garlic—if it comes out of the jar—can be boiled with the sugar and salt. Add the vinegar after you take the marinade off the heat. I use marinated cherry tomatoes to garnish salads and cold dishes, and as a side. I really like the little tomatoes: you don’t have to cut them, they look nice and taste great. Many people grow these little ones now, so why not preserve them? Good luck! ;)

Instructions

  1. 1

    Step 1

    Step 1

    Select and wash pickling tomatoes.

  2. 2

    Step 2

    Step 2

    Prepare the spices.

  3. 3

    Step 3

    Step 3

    Pack tomatoes, herbs, and garlic into sterilized jars.

  4. 4

    Step 4

    Step 4

    Pour boiling water over the tomatoes, cover with a lid, and let stand for 10 minutes.

  5. 5

    Step 5

    Step 5

    Drain the water from the jars and prepare the marinade.

  6. 6

    Step 6

    Step 6

    Pour the marinade into the jars and sterilize for 10 minutes.

  7. 7

    Step 7

    Step 7

    Wrap tightly and cover until cooled.