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Маринованные томаты-черри с перчиком

Marinated Cherry Tomatoes with Pepper

Cherry tomatoes with sweet bell pepper, marinated with horseradish, currant leaves, parsley and garlic - a winter preserve made with a double pour method.
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Prep Time 25 minutes
Cook Time 10 minutes
Boiling-water soak 15 minutes
Total Time 50 minutes
Servings: 2 jars
Course: Preserves and canning
Cuisine: Home cooking
Ingredients Method Notes

Ingredients
  

  • 1-1.5 kg cherry tomatoes not too ripe
  • 2 sweet peppers
  • 6 horseradish leaves
  • 12 currant leaves
  • 1 bunch parsley
  • 3 garlic cloves
  • 1 onion sliced into rings
  • 3 bay leaves
  • 1 l water brine drained from the jars
  • 3 tbsp vinegar
  • 2 tbsp sugar
  • 1.5 tbsp salt

Method
 

  1. Prepare the jars: wash and sterilize them. Place horseradish leaves, currant leaves, onion rings, garlic, parsley and a couple of pepper rings at the bottom.
  2. Fill the jars with cherry tomatoes - I use ones that aren't too ripe. Pack them in without pressing down. Top with more pepper rings.
  3. Pour boiling water over them, cover with lids and let sit for about 15 minutes.
  4. Drain the water from the jars into a pot, add the bay leaves, salt, sugar and vinegar. Bring the marinade to a boil.
  5. Immediately pour the boiling marinade back into the jars and seal with lids or can them.
  6. Cover with a towel and let cool completely, then store in the cellar. Happy preserving!

Notes

Slightly underripe, firm cherry tomatoes work best for marinating - they won't burst and will hold their shape.