How to make cherry tomato pickle Fresh Handmade pickle Making ch
Fresh pickles are made whenever they fall off and filled in the refrigerator, but this time I made cherry tomato pickles. Every year, when I couldn't keep up with the speed of picking and cooking cherry tomatoes every day while on the rooftop garden, I used to rest for about three days and harvest them to make cherry tomato pickles, but this year, unlike last year, it was a pity that there was not much harvest. It's an easy home-cooked recipe, so you can make it and eat it right away. The handmade pickle we make at home is always full of abundance and sweet and sour, so try making delicious cherry tomato pickles. You'll fall in love with this once you taste it.
3 serving
Within 60 minutes
가시장미
Ingredients
  • cherry tomato
    750g
  • Lemon
    1/2ea
  • Water
    2cup
  • Sugar
    1cup
  • Vinegar
    1cup
  • Pickling Spice
    1TS
  • Salt
    1TS
Cooking Steps
STEP 1/7
I prepared a jujube cherry tomatoes. Remove the stalk end, wash it with vegetable and fruit cleanser, and dry it
STEP 2/7
Make cuts at ten (+) points.
STEP 3/7
Boil enough water to submerge cherry tomatoes and blanch them for 30 to 40 seconds
STEP 4/7
Quickly put it in ice-filled water and let it cool and peel off.
STEP 5/7
Slice the lemon and remove the seeds.
STEP 6/7
Make pickle sauce according to the amount of ingredients and bring to a boil.
STEP 7/7
Pour the boiled pickle sauce as it is, cool it down, close the lid, and put it in the refrigerator and eat it.
It's cherry tomato pickle made the night before and taken out the night after. If you make this one, it's delicious with any dish, such as spaghetti or salad. It's perfect for me who's in love with the sweet and sour taste and who makes breakfast with a salad with the cherry tomato pickles that come to mind.
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