Among the most consumed vegetables of all we find tomatoes. In fact, they lend themselves to the preparation of many recipes both as a side dish and as a condiment. However, we do not find tomatoes in all seasons, which is why it is advisable to keep some of them. In this regard, we will now show you how to store the pickled cherry tomatoes. This is a very ancient food preservation technique which consists in letting a part of water out of the food to let the salt that has been dissolved in the liquid of the brine enter the cells. In this way it will be difficult for the development of harmful microorganisms to form, both on the surface and inside the foods themselves. For the preparation it is enough to make an aqueous solution of salt (about 3.5%) or salt and spices and then immerse the food we want to preserve. But let's see in detail how to do the pickled cherry tomatoes.
Pickled cherry tomatoes, the ingredients
- 1 kilo of cherry tomatoes
- 50 grams of salt
- 1 liter of water
- 10 bay leaves
- 10 basil leaves
- 5 cloves of garlic
- Airtight sterilized glass jars
- Sterilized needle
Pickled cherry tomatoes, the preparation
- Wash the cherry tomatoes carefully, removing the stalk
- Take the sterilized needle and make 2-3 holes on each tomato
- Place the cherry tomatoes in sterilized glass jars: do not completely fill the jars as the brine water will raise the level
- In the meantime, proceed with the preparation of the brine, simmering the water with the salt, garlic, basil and bay leaf
- Once this is done, pour the mixture into the jars with the cherry tomatoes.
- Let it rest for 10 minutes then close the jars with the special cap, also sterilized
- Your are ready pickled cherry tomatoes
Pickled cherry tomatoes, storage
The jars should be stored in a dark place away from sources of heat and humidity for 1 year. Once opened, they must be kept in the refrigerator and consumed within five days.
Curiosity: in honor of the salting, the Romans built the Via Salaria, a consular road that starts from Rome and reaches Porto D’Ascoli, in order to obtain salt from the Adriatic Sea.