Marinated Cherry Tomatoes

Put the tomatoes in a jar and top with water. Then remove the water into a pan and measure the volume. Add salt, sugar, celery, parsley and pepper, according to the volume of the water and boil.

Make a small hole in the tomatoes with a toothpick (if doing it near the connection point of the branch, the tomatoes will not “explode” later). Peel the garlic cloves, cut each into small pieces and put into jars. Pour boiling water into the jars. Cover (not tightly) with a lid and leave in a cool place for a couple of days before the fermentation starts. Once the water is turbid, put the jar into the refrigerator.

Periodically taste if ready; small cherry tomatoes are ready after 5 days. They can be left in the marinade for a couple of weeks for extra taste.