Tomatoes in Vinegar

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 stems from the tomatoes and wash them well. Peel the onions and slice into thin rings. Peel the garlic and cut it in half lengthwise. Alternate layering the tomatoes with onion rings in jars. Wash the tarragon and add it with the garlic. Combine vinegar, wine, and a half liter of water in a pot. Add salt, sugar, and peppercorns, then simmer for 15 minutes before pouring hot over the tomatoes. Seal the jars tightly and let them steep for at least three days.

2. 2.

   Refrigerated tomatoes are shelf‑stable for at least three months.