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Pickled Cherry Tomatoes

Perfect alongside a plate of cheese and crackers, pickling gives these juicy little balls such a unique and wonderful flavor. We’ve included two versions - the quick pickle doesn't require processing and will keep  up to 2 weeks in fridge, and the waterbath canning method which allows them to be stored and enjoyed all season long.

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Bring the pickling liquid to a boil and set aside. After washing the tomatoes skewer each from top to bottom. This will allow the pickling liquid to enter inside. PickledTomatos2

For the quick method, place tomatoes in pot with pickling liquid (off heat) and allow to cool to room temperature. Once cooled, place some fresh dill and garlic in the jar (or several small jars if you like) and divide up the tomatoes. Top up with the pickling liquid, ensuring they are completely covered. Seal and store in fridge for up to 3 weeks.

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For the canning method, place some fresh dill and garlic into sterilized jars, fill with the fresh tomatoes (they don't need to soak in the liquid), then top with the boiled pickling liquid ensuring the tomatoes are completely covered. Boil lids to sterilize then place on jars and seal with screw top. Place in a boiling waterbath for 15 minutes, ensuring water is at least 1" of the tops of the jars. Remove from water, allow to cool completely at room temperature and store until needed. Once opened then will last about 1 month in the fridge.

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Pickled Cherry Tomatoes
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Serves: 8
Makes 4 - 500ml/2cup jars or 2 - 1L/4cup jars
Ingredients
  • 1 lb cherry/grape tomatoes
  • 1 cup cider vinegar
  • 1 cup water
  • ¼ cup sugar
  • 2 Tbsp coarse salt
  • 4 garlic cloves, crushed
  • 1 tsp coriander seeds
  • 1 tsp mustard seeds
  • 1 tsp black peppercorns
  • ¼ tsp crushed red pepper flakes
  • ½ cup fresh dill, torn
Instructions
  1. Sterilize the jars you want to use by washing them well with hot soapy water, rinse and place in oven at 300°F for 15 minutes (just keep in oven until ready to use, you don't want them cooling off when you pour the hot liquid in them).
  2. Wash tomatoes, poke each down through the core and out the other end using a fine skewer (toothpick or cake tester) and place in a large glass bowl, set aside.
  3. In a pot combine remaining ingredients except the dill and bring to a boil.
  4. For the quick version, pour the boiled pickling liquid over the tomatoes and allow to cool to room temperature. Add dill and garlic to jars, fill with tomatoes and top up with the pickling liquid to completely cover. Let sit at least 4 hours before serving to allow the flavors to infuse. Store in fridge for 2-4 weeks.
  5. For the canning method, place the poked tomatoes directly into the sterilized jars along with the garlic and dill. Fill each jar up with the hot boiled pickling liquid, ensuring all the tomatoes are covered. Place on sterilized lids, secure with band and process in a boiling water bath for 15 minutes-ensuring water level is at least 1” over the tops of the jar(s).
Notes
Leaving the skins on the tomatoes does make them a bit chewy once pickled, however if you do want the time consuming job of removing the skin off each tomato here’s how: score a small ‘x’ in the bottom of each using a sharp knife, drop in boiling water for 10-20 seconds or until skin easily slips off once rubbed.

 

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