Pickled mozzarella tomatoes in oil
DIFFICULTY
easy
easy
RATING
COOK TIME
15 mins
15 mins
TOTAL TIME
15 mins
15 mins
Ingredients
Servings:
1
- 125 g red and yellow cherry tomatoes
- 3 TABLESPOONS White wine vinegar
- 1 collar Basil
- 1 sprig of rosemary
- 1 package (125 g) Mozzarella cheese (e.g. balls)
- 1 TABLESPOON colourful peppercorns
- 1/4 l Oil
Directions
- 1
Clean and wash the tomatoes. Bring vinegar and 1/4 l water to the boil, steam the tomatoes for 1-2 minutes. Drain well. Wash the herbs, dab dry and remove the leaves. Drain the mozzarella and put it in a glass with tomatoes, herbs and pepper. Top up with oil until all ingredients are covered. Keep closed and cool for 2-3 days
- 2
(shelf life approx. 2 weeks)
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