Pickled Cherry Tomatoes
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
- 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).
- 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.
- In a pot combine remaining ingredients except the dill and bring to a boil.
- 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.
- 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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