Pickled Tomatoes

Preserve fresh cherry tomatoes in a sweet and vinegary liquid with garlic, rosemary, coriander seeds, and black peppercorns.

Cook Time

15 mins

Produces

1 litre

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

BakingIngredients

75
g

Golden Caster Sugar

5 tablespoons

CondimentsSauces

250
ml

Malt Vinegar

For pickling liquid

250
ml

Red Wine Vinegar

For pickling liquid

NutsSeeds

54
g

Sea Salt

3 tablespoons

4
clove

Garlic

2
sprig

Rosemary

Large sprigs

1
piece

Bay Leaf

1
tbsp

Coriander Seeds

1
tbsp

Black Peppercorns

Vegetables

20
piece

Cherry Tomatoes

Assorted or small

Steps

Boil the vinegars, sugar, and salt in a pan and simmer on low heat.
Sterilise the 1 litre jar and lid in boiling water for 10 minutes.
Lift the jar from the water bath and empty any remaining liquid.
Fill the jar with tomatoes, garlic, rosemary, bay leaf, coriander seeds, and peppercorns.
Pour the hot pickling liquid to the top of the jar and seal immediately.