In this guide we will illustrate you how to make pickled tomatoes following our recipe. Unfortunately, we don't find tomatoes fresh all year round, so we can stock them up by putting them in brine.
What does it consist of? Brine is an aqueous solution of salt or salt and spices in which the foods that we want to preserve are immersed. In fact, it is a food preservation technique which consists in letting a part of the water out of the food to let the salt that has been dissolved in the liquid of the brine enter the cells. In this regard, here how to make pickled tomatoes, following our step by step recipe.
How to make pickled tomatoes, what we need
the kilo of red and yellow cherry tomatoes not treated
50 grams of salt
1 liter of water
10 bay leaves
10 basil leaves
5 cloves of garlic
Sterilized airtight glass jars
Useful information: for greater precaution, sterilize both the needle and the jars yourself in boiling water
How to make pickled tomatoes, the preparation
- Carefully wash the tomatoes, discarding any that are bruised and overripe
- Take the needle and make a few holes in each tomato
- Place the tomatoes in the sterilized jars without filling them completely as the brine water will raise the level.
- Prepare the brine by simmering the water with the salt, garlic, basil and bay leaf for a few minutes
- Pour the freshly prepared liquid into the jars with the cherry tomatoes
- Let it rest for 10 minutes
- Close the jars with their lids and put them "upside down" in a large pot
- Cover the jars with water and put them on the fire and boil for 20 minutes
- After the time has elapsed, let it cool
- Dry the jars and place them in the pantry, away from sources of heat and humidity
How to make pickled tomatoes, storage
Cherry tomatoes in brine can be kept closed and vacuum-packed for 1 year. Once opened, they must be kept in the refrigerator and consumed within five days.
During cooking, the cherry tomatoes release water, so if you find any in the jar it is normal and not a symptom of poor preparation.