Pickled cherry tomatoes
- Portion size: Serves 8-12
- Hands-on time 15 min, plus cooling
- Difficulty: easy
Pickling keeps cherry tomatoes juicy and balances their natural sweetness with lip-puckering sourness. Their piquancy is perfect to cut through anything creamy or fatty, like soft cheeses or pork.
Have a crack at our semi-dried tomatoes recipe, too.
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Ingredients
- 400g cherry tomatoes
- 2 garlic cloves
- 300ml white wine vinegar
- 60g granulated sugar
- 2 tbsp salt
- 1 tsp black peppercorns
- ½ tsp mustard seeds
Specialist equipment
- 2 x 300g sterilised jars
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Method
- Wash and dry the tomatoes, removing any stems. Use a toothpick or skewer to poke a hole all the way through each tomato (this helps the brine fully infuse). Divide the tomatoes between the sterilised jars.
- Combine the remaining ingredients in a small pan and bring to the boil. Stir to dissolve the sugar, then remove from the heat and allow to cool for 10 minutes.
- Pour the pickling liquid over the tomatoes in the jars until completely submerged (you may like to add a preserving weight to stop them floating). Pop the lid on and allow to cool fully. Keep chilled for at least 2 days before enjoying. Once opened, eat within 2 weeks.
Nutrition
- 31kcals Calories
- 0g Fat
- 0.5g Protein
- 6.4g (6.4g sugars) Carbs
- 0.5g Fibre
- 1.3g Salt
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