Pickled Cherry Tomatoes

Wash the basil, shake dry and pluck the leaves.

Mix vinegar with sugar, salt, peppercorns, basil stalks and water and simmer on low heat for 10 minutes.

Wash tomatoes, briefly scald in boiling salted water, drain, rinse in ice water and skin.

Pour tomatoes and basil leaves into the jars, pour hot marinade over them, close tightly and leave to infuse for 2-3 days.

Thus, the cherry tomatoes will keep in the refrigerator for 3-4 weeks.

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