Recipe for marinated cherry tomatoes with honey. Pickled cherry tomatoes - a delicious preparation with interesting recipes

17.10.2019

Preface

Miniature cherry tomatoes are in great demand due to their taste and small size. And today, many people are interested in pickling cherry tomatoes for the winter, thanks to which you can enjoy your favorite vegetables all year round.

It’s very easy to pickle cherry tomatoes for the winter if you have them on hand good recipe. And today we will tell you how to cook amazing-tasting tomatoes quickly and easily.

Ingredients:

2 kg of cherry tomatoes, it is preferable to take multi-colored ones;
garlic;
salt – 100 g;
bay leaf - 2 pcs.;
a bunch of cilantro and celery;
pepper in the form of peas.

First of all, you need to prepare suitable fruits for pickling - they should be strong, medium in size, without damage- only in this case will you be able to prepare salted tomatoes for the winter that are truly delicious. Let's move on to salting.

For this we need:

tomatoes;
dill umbrellas;
pepper;
parsley with celery;
2 cloves of garlic;
a few horseradish leaves.

To prepare a liter of marinade, take:

2 bay leaves;
3 l. vinegar (6%);
2 l. salt and sugar,
cloves

First, we sterilize the jars, not forgetting to boil the lids, and thoroughly rinse the prepared greens.

We put prepared spices and herbs into jars for pickling. We also wash the cherry tomatoes, carefully pierce them with a needle and place them in containers, covering the tomatoes with the remaining herbs on top.

After this, prepare the marinade: pour water into a suitable saucepan, wait until it boils and pour brine over the cherry tomatoes, then leave our pickles for about 15 minutes, then pour all the liquid back into the saucepan. Add sugar and salt to the mixture and boil again, pour in vinegar, add spices. After spilling the marinade, roll up the jars, turn them over and wrap them in a towel for several hours. After this, you can serve the appetizer to the table.

Agree, the recipes for making pickled cherry tomatoes are practically no different from the recipes for.

If you are planning a special event in a couple of days, then this recipe will please your guests. Salting cherry tomatoes for the winter is extremely fast.

Pickled tomatoes for the winter Every caring housewife tries to prepare it and this is not surprising. We have already developed such a tradition. In winter they will be a great addition to lunch or dinner. And on the holiday table it is not the least important appetizer.

Today, there are more than several hundred recipes for pickled tomatoes, with which you can get pickled tomatoes of different tastes - tender, sweet, spicy, sour or salty. As they say, there are recipes for every taste.

Before you start canning and choose a recipe, you need to cook the tomatoes themselves. For pickling, it is advisable to use tomatoes of medium ripeness, the flesh of which has not yet become too soft. In addition, tomatoes for canning should not be too juicy, since during their preparation there is a high risk that the skin will burst.

Well, another factor influencing the choice of tomatoes is the size of the fruit. If you don’t mind preserving in three-liter jars, then this is where you can seal large tomatoes. For canning in liter jars, it is advisable to use small tomatoes. The ideal varieties for pickling, which fully meet all the above requirements, are cream tomatoes and cherry tomatoes.

I think that many people know that you can cook with sterilization. It all depends on your preferences. I know firsthand that many housewives are afraid that tomatoes will not stand and will explode, so they must sterilize them. As a result of prolonged heat treatment, tomatoes often crack, which spoils them appearance.

Today I want to show you how you can quickly seal pickled tomatoes for the winter using a recipe without sterilization. Pickled cherry tomatoes for the winter without sterilization are no worse than those prepared in the usual way.

Ingredients for one liter jar:

Cherry tomatoes,
Basil – 2-4 sprigs,
Thyme – 1-2 sprigs,
Garlic – 3-4 cloves,
Black peppercorns – 4-5 pcs. for one jar

For marinade per liter of water:

Rock salt – 1 tbsp. spoon,
Table vinegar 9% - 3 tbsp. spoon,
Sugar – 3 tbsp. spoon,

Marinated cherry tomatoes - recipe

Select cherry tomatoes for canning without visible damage or other defects.

Pinch off the stems of the tomatoes. Wash under running water. Wash the basil. Peel the garlic cloves. Prepare jars for canning tomatoes. For pickling tomatoes, you can use both liter and three liter jars. Before filling them, jars should be sterilized.

Place thyme sprigs and peppercorns at the bottom of the jars. Place the tomatoes. Place basil and basil between the tomatoes. Fill the entire jar with cherry tomatoes, up to the shoulders.

Pour hot water over the tomatoes. Cover the jars with lids. Leave the tomatoes to steep for 10 minutes.

After this time, drain the water into a clean pan. Measure the amount of water for the marinade into liter jars. Once you know the exact volume of water for the marinade, add sugar, salt and vinegar according to the required proportions.

After boiling the marinade, cook for another 5 minutes. Pour into jars of tomatoes.

Pickled cherry tomatoes. Photo

A real decoration festive table small multi-colored tomatoes will become. Housewives are usually attracted by their beautiful appearance, excellent taste qualities. Small fruits are often used as the main component of preparations. Cherry tomatoes, canned for the winter, are used as an independent dish or as a decoration for the main dish.

Although the process of canning small tomatoes and regular ones is almost the same, there are still some differences.

If, during pickling, large tomatoes are poured with boiling water 2-3 times for steaming, then miniature vegetables will deteriorate when repeatedly exposed to high temperatures, their skin will burst, beautiful view will get lost.

Tomatoes of good density can be canned. The degree of maturity should be moderate.

A special taste can be added using spices and herbs:

salt;
Sahara;
pepper;
mustard;
carnations.

Cherries go well with garlic, bell pepper, cucumbers, carrots.

Preparation of the main ingredient

Miniature vegetables are thoroughly washed and dried before pickling. The same is done with other components of the blanks.

The best ways to pickle cherry tomatoes at home

There are many ways to pickle and marinate small tomatoes. They differ from each other in the composition of additional ingredients, the method of preservation and some other characteristics, but their taste always remains excellent.

Cherry tomatoes in their own juice "You'll lick your fingers"

Marinating vegetables in tomato juice differs in practicality. Puree is used as an additive to first courses. It is often the main ingredient for making some sauces.

For the preparation you will need:

cherry tomatoes (slightly unripe are suitable) - 2.5 kilograms;
overripe tomatoes for puree - 2 kilograms;
garlic - 1 head;
salt - 3 tablespoons;
granulated sugar - 2 tablespoons;
vinegar (9%) - 3 tablespoons;
bay leaf - 3 pieces;
black hot pepper - 6 peas.

The cooking process consists of the following steps:

vegetables for puree are cut crosswise and alternately immersed in boiling water and cold water. This will make it easy to remove their skin;
Prepare puree from peeled tomatoes using a blender (or a meat grinder). Rubbing the crushed mass through a sieve will help remove the grains;

Having salted and added sugar, the puree is sent to low heat for short cooking (at least 5 minutes);
jars with lids are sterilized;
prepared strong cherry fruits are pierced near the stalk with a toothpick and placed in prepared containers;
season with chopped garlic, add spices, pour boiling water;

after 3 minutes, the liquid must be drained and the container filled with hot tomato puree, without adding 1-2 centimeters to the upper level. Place directly into 1 liter jars. Add one tablespoon of vinegar;
containers with tomatoes covered with lids are placed in a wide basin for sterilization. The procedure lasts 9 minutes, which starts from the moment of boiling.

The containers are carefully taken out and rolled up. The wrapped pickled cherries are cooled indoors for 24 hours.

Without sterilization

Some housewives prefer canning small tomatoes without resorting to sterilization. To fill a 0.5 liter jar use:

0.5 kilograms of tomatoes;
1 piece of bell pepper;
1 onion;
1 teaspoon salt;
1 tablespoon sugar;
1 tablespoon 9% vinegar.

This composition is supplemented with spices and herbs.

Canning vegetables is carried out in stages:

the containers necessary for the process are washed and sterilized;
vegetables are prepared: onions are peeled and chopped, tomatoes are washed and dried, peppers freed from seeds are cut into strips;
jars filled with ingredients are filled with boiling water;
after 15-20 minutes, the liquid is poured into a bowl, sugar and salt are added and boiled until they are completely dissolved;
Vinegar is added to each jar separately, and the marinade is poured.

The rolled container is turned over and covered with warm clothes.

With celery

If you use spices and celery leaves when salting, you will get delicious tomato preparations.

Brine, consisting of 1.5 liters of water, chopped garlic (1 head), salt - 2 tablespoons, spices, boil and cool. A celery leaf, tomatoes, bay leaf, and spicy herbs are sent to the jar. After adding the cooled brine, close it.

With soy sauce

Pickling miniature tomatoes with the addition of soy sauce is piquant. For a half-liter jar you will need:

tomatoes - 0.5 kilograms;
garlic - 2 cloves;
hot red pepper - 1 piece;
vinegar (9%) - 1 tablespoon;
allspice, bay leaf, cloves.

The marinade is prepared with 1 liter of water, to which add:

1 tablespoon sugar;
0.5 tablespoon of salt;
1 teaspoon soy sauce;
2 tablespoons 9% vinegar.

Canning is carried out using the double pouring method. Only when filled with marinade is poured directly into jars. soy sauce and vinegar.

With rosemary

To prepare the preparation, place the tomato halves on a baking sheet, salt them and sprinkle with thyme, sprinkle with a small amount vegetable oil. Next, put it in the oven for 1.5 hours. Baking temperature - 100 °C. Place cooled vegetables, rosemary, garlic, and pepper into a sterilized container. Pour out 0.5 liters of boiling oil. Roll up the prepared preserves and store them.

With dill

Preparations with dill include the use of cherry tomatoes, allspice, dill (1 bunch of greens), bay leaf, mustard seeds, horseradish root.

The marinade is prepared with 1 liter of water, salt, sugar and vinegar, taken one tablespoon at a time.

Vegetables are preserved by pouring twice.

The main condition for proper cooking is slow cooling.

With grapes

To get sweet tomatoes, you should take grapes as an ingredient. Preservation is prepared in the same way as other preparations. To fill the containers you will need:

fruits - 0.5 kilograms;
grape berries - 150 grams;
salt - 1 spoon;
sugar - 1 spoon.

The addition of spices and herbs is carried out according to the taste of the housewife.

With stalks

Cherry tomatoes with stalks are poured with brine prepared according to classic recipe. This preparation is distinguished by its original taste.

With basil

If you twist tomatoes using the classic method with one sprig of basil, you get a flavorful appetizer. In order not to spoil the taste, you should not put a lot of spices.

With onions and plums

By adding chopped onions and pitted plums before salting, you get a delicious dish.

With gherkins

Cherry tomatoes can be combined with other vegetables. The hostess chooses the number of them at her discretion. To fill the container you will need:

tomatoes;
gherkins;
bell pepper;
carrot;
dill, parsley, horseradish;
spices.

The brine is prepared according to the classic recipe.

Cherry is not only a cherry, it is a variety of very elegant, beautiful and delicious tomatoes. In the early seventies of the 20th century, they were bred only because breeders conducted experiments to slow down ripening in very hot times.

Exported from Turkey, Holland, Spain to short terms, Cherry tomatoes have become known and loved by the whole world. It is impossible to imagine a restaurant now where a vegetable dish would not be decorated with this perfect, geometrically ideal tomato cherry.

Vitamins of groups E, C, B, phosphorus, potassium, iron, calcium - all these elements are abundant in the Cherry tomato. This is very dietary product, containing the substance Lycopene, which helps the body resist cancer cells.

The calorie content of fresh Cherry tomatoes is 16 kcal per 100 grams. The calorie content of pickled Cherries is 17 - 18 kcal per 100 grams.

Cherries are very tasty and beautiful in preparations. These mini tomatoes are absolutely different colors and interesting shapes, allow today's pickle lovers to create extraordinary, mosaic canned works of art.

Canning tomatoes is a responsible task for every housewife. Of course, the more experienced already have their favorite recipes, and they only sometimes allow themselves some experiments. Beginners in the culinary business, on the contrary, are actively looking for something new in order to choose their favorites and join the group of experienced housewives.

For both those and others, recipes that are incredibly simple in technology will be useful. At the same time, cherry tomatoes are spicy, aromatic with a sweet and salty aftertaste. For canning, you can use almost all varieties of Cherry or regular small tomatoes.

Cherry tomatoes for the winter - step-by-step recipe with photos

The number of tomatoes depends on how many will fit in the jar. Usually half-liter or liter containers are used. But the brine must be of a certain proportion.

Cooking time: 50 minutes

Quantity: 2 servings

Ingredients

Cherry tomatoes:
Water: 1 l
Salt: 2 tbsp. l.
Sugar: 4 tbsp. l.
Pepper (black, red, allspice): 1 tsp each
Cloves: 2-3 pcs.
Cumin: 1 tsp.
Vinegar:

Cooking instructions

Pickled cherry tomatoes - step by step recipe

Cherry tomatoes are a very tasty and, importantly, beautiful fruit. Any workpiece will look very beautiful with them. Pickled cherry tomatoes with herbs and a minimum of spices are an excellent appetizer for any table. For this recipe you will need:

Cherry
dill, parsley - to taste;
green cilantro - one sprig;
coriander – 2 grains per plate;
mustard seed – 1 tsp. per one l.b;
garlic – 3 cloves per lob;

Fill:

granulated sugar – 1 tbsp. with a slide;
water – 1 liter;
non-iodized salt – 1 tbsp.
vinegar - 1 tbsp.

Preparation:

Rinse the jars thoroughly and sterilize thoroughly over a kettle.
Boil the lids for at least 3 minutes.
Rinse tomatoes and herbs in running water. Dry.
Place herbs and spices at the bottom of a liter container.
Fill the jar with cherry tomatoes as tightly as possible.
Pour coarse salt, granulated sugar into boiling water, and finally pour in vinegar.
While it is boiling, pour the brine into the jars with the cherry tomatoes. Cover with lid without twisting.
Place a towel in a pot of boiling water. It’s better to do this in advance so that by the time the cherry tomatoes and brine are ready, the water is already boiling.
Place the container on a towel so that it is covered with at least ¾ of water.
Pasteurize for twenty minutes.
Carefully remove the jars from the pan and close the lids.
Turn them upside down and cover them with a fur coat.
Cherry tomatoes are ready in two to three weeks.

“You'll lick your fingers” - the most delicious recipe

This recipe offers preserves with a delicious filling and very beautiful cherry fruits. Properly selected spices give tomatoes an interesting taste. Their number must be repeated exactly. Prepare:

Cherry;
parsley - a small bunch of 1 lb.;
bay leaf – 1 pc. by 1 l.b.;
fresh horseradish - a thin plate the size of a 5 ruble coin;
mustard seeds – a teaspoon per 1 liter;
large allspice peas - 2 peas per 1 l.b.;
black peppercorns – 4 peas per 1 l.b.;

Fill:

one liter of water;
granulated sugar – 3 tbsp. l.;
vinegar essence 70% - 1 tbsp.

Preparation:

Rinse the selected jars thoroughly and sterilize over a kettle or in the oven. Boil the lids.
Rinse and dry cherry tomatoes. Remove the stems. Use a thin knife to cut out even minor darkening.
Place the exact amount of spices in each jar. Fill the jars with tomatoes.
Pour boiling water over the cherry tomatoes. Cover with lids and leave for 5 - 7 minutes.
At this time, prepare the brine by dissolving all the bulk ingredients. Vinegar must be added before pouring begins.
Drain the tomatoes, refill with boiling brine and immediately roll up the lids.
Wrap the jars upside down very carefully. Old fur coats, pillows - all this will be very useful. Place the canned cherries in a box with something warm underneath. Do not place the box on the floor. Cover the top with a fur coat or pillows.
The jars should cool very slowly. This is the whole secret.
Cherry tomatoes will be ready in a couple of weeks. Moderately spicy, sweetish, smooth and beautiful.

Delicious sweet cherry tomatoes for the winter

This recipe is otherwise called dessert. Original Cherries in a sweetish brine are a favorite delicacy for connoisseurs of pickles. If you want the tomatoes to remain whole and strong, do not remove the stem. It is enough to rinse the fruits thoroughly. Pasteurizing the jars after filling will disinfect the canned food as much as possible.

For the recipe you will need:

Cherry;
peeled garlic – 5 cloves per 1 l.b.;
parsley sprigs - optional;
dill greens - optional;
black peppercorns – 3 pcs. by 1 l.b.;
large allspice peas – 2 pcs. by 1 l.b.;
cloves – 1 pc. for 1 l.b.
Bay leaf – 1 piece per 1 sheet of paper.

Fill:

1 liter of water;
granulated sugar – 3 tbsp;
coarse salt – 1 tbsp;
vinegar 70% - 1 tbsp.

(This volume is enough for 4 - 5 liter jars, try to pack the tomatoes tightly, but do not press, otherwise they will crack.)

Preparation:

Prepare all ingredients, thoroughly rinse and sterilize jars and lids. Wash the tomatoes and dry them.
Place the seasonings listed on the bottom of each container. Place the cherry tomatoes closer together.
Prepare the brine in an enamel or stainless pan. Boil for 3 minutes.
Pour vinegar and then boiling brine into jars with packed cherry tomatoes.
Place the jars on a towel in a pan of boiling water. Place the lids on top, but do not screw them on.
Pasteurize 1-liter containers for 15 minutes. They should be 2/3 in water.
Remove the jars with a towel, screw on the lids and turn the bottoms up. Cover with a fur coat. After a couple of days, take it to the storage location. In two weeks, the cherry tomatoes will be completely ready.

Preparing cherry tomatoes in their own juice

This is one of the most popular preparations, since both the tomatoes and the filling itself are so tasty that it is impossible to stop eating. This is an excellent appetizer for the table, and also a base for soups and tomato sauces.

Very convenient if you have both Cherry and regular tomatoes. Large, fleshy, almost overripe fruits are ideal for the sauce.

To prepare cherry own juice you will need:

Cherry – 1.8 – 2 kg;
large and ripe tomatoes – 1 kg;
coarse salt – 1.5 tbsp;
9% vinegar essence – 30g;
granulated sugar – 2 tbsp;
garlic – 3 – 5 cloves per 1 plate;
black peppercorns – 3 pcs. for 1 l.b.

Preparation:

Having prepared the ingredients, thoroughly washed the jars and lids, we begin canning.

Large tomatoes, specially selected for the sauce, pass through a meat grinder or rub through a sieve. There is no need to remove the seeds. If you have the opportunity, puree the mass with a blender after the meat grinder. Place the resulting mixture on the fire in an enamel pan. Add coarse salt and sugar to the sauce - the entire amount from the recipe. Simmer on low heat for 30 minutes.
Place peeled garlic cloves and peppercorns on the bottom of clean, sterilized containers. Prick the cherry tomatoes with a toothpick, place them as closely as possible and pour boiling water over them. Cover with boiled lids on top, but do not tighten.
The cherry tomatoes in the jar should warm up and stand with water until the filling is ready.
Add vinegar to the boiling tomato sauce. Do not turn off the heat under the pan. The filling must be poured while it is boiling.
Drain the tomatoes. (It won't be needed anymore.) Pour the tomato sauce into the Cherry jars.
Place the filled container in a pan of boiling water. It is enough if the jars are 2/3 high in water. Do not tighten the lids. Just place them on top to avoid any splashes. Pasteurize half-liter jars for 10 minutes, liter jars for 20 minutes.
Carefully remove them from the boiling water.
Close with lids, turn over and cover with a fur coat. They should cool very slowly. Do not take it into the cellar or put it in the refrigerator for a couple of days. Cherry tomatoes in their own juice will be ready in three weeks. During this time, they will thoroughly marinate and take on the taste of spices.

How to close tomatoes without sterilization

The good thing about this method is that you don't have to sterilize Cherry. Cleanliness is guaranteed by double pouring boiling water. If you remove the stems from the tomatoes, they will be more saturated with brine and will be more juicy. If you leave it, the tomatoes will remain whole and strong, but you need to wash the tomatoes thoroughly and be sure to dry them completely. The calculation of ingredients is given for 2 liter jars. You will need:

Cherry – 2 kg;
green dill umbrella - 1 piece per jar;
garlic – 6–8 cloves per jar;
vinegar 70% essence - 1 tsp. on the jar;

Fill:

water - one liter;
black peppercorns – 7 peas;
cloves – 7 pcs.;
coarse salt – 2 tbsp;
granulated sugar – 6 tbsp.

Preparation:

Place dill and garlic at the bottom of each washed and dried container; you do not need to add vinegar right away. Fill the containers with cherry tomatoes.
Boil water and fill the jars of cherry tomatoes with boiling water to the top of the neck. Cover with the washed lids, but do not seal.
In a saucepan, mix all the ingredients from the list for the brine with water.
Boil the filling for 10 minutes. If you don't like the taste of cloves, add them to the brine two minutes before turning off.
Drain the cherry tomatoes and fill the jars with boiling brine.
Pour 1 teaspoon of 70% vinegar into each 2-liter container on top of the brine.
Roll up the jars, turn them upside down and cover them with a fur coat.

Harvesting green tomatoes

Lovers of green tomatoes will appreciate the tenderness and softness of cherry tomatoes prepared according to this recipe. It's simple and anyone can do it, even if you're new to canning. The example is given for a liter jar. You can use a 0.5 liter container - just divide the ingredients for the bookmark by 2. So, for cooking you will need:

Cherry tomatoes – 3 kg;
garlic – 5-7 cloves per jar;
parsley - to taste;
dill umbrella – 1 pc.;
black peppercorns – 3 pcs. on the jar;
cloves – 1 pc. on the jar;
bay leaf – 1 pc. on the jar.

Fill:

3 liters of water;
granulated sugar – 8 – 9 tbsp;
coarse salt – 3 tbsp. l.;
vinegar 9% - glass.

Preparation:

Wash and sterilize the jars and the required number of lids. Wash the tomatoes thoroughly and dry them.
Place the seasonings and herbs from the list on the bottom, and pack the cherry tomatoes and garlic tightly.
In a saucepan, prepare a brine from the above ingredients, except vinegar. Add it a minute before filling the jars.
Pour boiling brine over the cherry tomatoes.
Place the jars of tomatoes and brine in a pre-prepared pan of boiling water. Place a towel on the bottom.
Pasteurize with the lids on, half liter volumes - 17 minutes, liter volumes - 27 minutes.
Remove the jars from the pan and roll up. Turn upside down and cover. The tomatoes will be ready to serve in a couple of weeks.

How to pickle cherry tomatoes - the easiest recipe

For this recipe you need a minimum of ingredients and it is prepared very quickly. There is vinegar in the recipe, but you don't have to use it at all. This way the tomatoes will turn out salted and not pickled. If vinegar is not used, rinse the tomatoes as thoroughly as possible and sterilize the jars well.

Cherry

For the brine(1 liter is enough for 4 – 5 1 liter cans):

one liter of water;
granulated sugar – 2 tbsp;
coarse salt - tbsp;
vinegar 70% - tbsp.

Preparation:

Rinse the jars with baking soda. Rinse and sterilize thoroughly. Boil the lids.
Sort and wash the tomatoes. Cut out the stem and all the dark spots. Choose only whole and not soft ones.
Place the cherry tomatoes in jars.
Prepare a brine from all ingredients. Decide whether you want to cook tomatoes without vinegar.
Pour boiling brine over the tomatoes. Cover with lid, but do not screw on.
Place the jars in a saucepan of boiling water until they are 2/3 submerged. (Cover the bottom with a towel.)
Pasteurize for twenty minutes from the moment the water boils. Turn off the heat under the pan.
Tighten the jars without removing them from the pan.
After 3 minutes, take them out and wrap them in a “fur coat” of warm clothes.

Before pickling cherry tomatoes, they need to be prepared. Rinse whole and undamaged fruits and remove the stems. Each tomato can be pierced in several places with a needle so that everything marinates better.

Rinse several large bunches of grapes with water and place in a wide container. To make the marinade rich in taste and aromatic, I recommend using Isabella type grapes (they are very fragrant). But this is a dark variety. And the marinade will be dark with a pink tint.

To obtain a light marinade, you need to use not just aromatic grapes, but preferably light varieties, white or pale pink, such as “Original” (shown in the photo), you can take “Lydia”.

Using your hands, crush the berries to a pulp and leave for 10 minutes, adding a pinch of sugar. During this time, the grapes will release more of their juice. As you can see, I used the light variety with the addition of a dark one.

Wash the jars with soda, place in a pan of water and boil for 5 minutes, this way you will prepare the container for preservation. Jars can also be sterilized with steam or in a microwave or oven. Rinse the currant leaves and place them on the bottom of the jars.

Fill the jars with unripe cherry tomatoes to the top as tightly as possible. Fill them with boiling water from the kettle. Cover the workpiece with a lid and leave to warm up for 7-10 minutes.

While the tomatoes are heating, strain the grape juice through a sieve into a bowl. For 2 jars (850 ml) you will need approximately 600-700 ml.

Drain the first water, measure its amount for yourself so that you know how much liquid you will need for the grape marinade. Boil the water again, pour in a second time and leave for another 10 minutes.

Dissolve sugar and salt in grape juice, put on fire, and simmer the marinade for several minutes. You can adjust the amount of sugar for the marinade to your taste. If the grapes are sweet, then you may need less sugar than indicated in the recipe.

Add to the boiling marinade apple cider vinegar and remove the saucepan from the heat.

Drain the jar and immediately fill it with boiling grape marinade. In case you have some empty space left in the jar, add boiling water.

Roll up the jars tightly green tomatoes clean lids and place upside down. Once cooled, store the jars in the pantry.

In just one, or better yet, 2 weeks, you will be able to try these tomatoes.