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🍽️ Pickled Tomatoes with Vinegar and Onions

230 kcal · 30 min · 4 servings

Ingredients

• 1.5 kg cherry tomatoes
• 350 g onions
• 4 garlic cloves
• 4 sprigs tarragon
• 0.5 l white wine
• 0.5 l white wine vinegar
• 2 tbsp salt
• 1 tbsp sugar
• 1 tbsp black peppercorns

Instructions

1. 1. Remove the hard stem areas from the tomatoes.
2. 2. Wash the tomatoes thoroughly under running water.
3. 3. Peel the onions.
4. 4. Slice the onions into thin rings.
5. 5. Peel the garlic cloves.
6. 6. Cut the garlic cloves in half lengthwise.
7. 7. Layer the tomatoes and onion rings alternately into the jars.
8. 8. Wash the tarragon.
9. 9. Add the tarragon and garlic to the tomatoes in the jars.
10. 10. Pour the vinegar and wine into a pot.
11. 11. Add half a liter of water to the pot.
12. 12. Add the salt, sugar, and peppercorns to the liquid.
13. 13. Let the broth simmer for 15 minutes.
14. 14. Pour the hot liquid over the tomatoes in the jars.
15. 15. Seal the jars tightly.
16. 16. Let the tomatoes marinate for at least 3 days.
17. 17. Store the jars in the refrigerator.
18. 18. The tomatoes are keepable for at least 3 months when refrigerated.

Nutrition per serving

• kcal: 230
• Protein: 6 g · Fett/Fat: 1 g · Carbs: 21 g