Pickled Cherry Tomatoes 醋渍樱桃小蕃茄
If you’ve been visiting my blog often, you’ll notice that I like anything with tomatoes in my cooking recipes. The most recent one is Tomato Rice. The cherry tomatoes that I bought from the market were firm and juicy and I usually like to munch them as a fruit but this time I used them to make Pickled Tomatoes. This is really an easy peasy recipe. Pickled Cherry Tomatoes can last for weeks, refrigerated. It is great to serve Pickled Cherry Tomatoes as a snack or a side dish, with grilled meat or fish.
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Pickled Cherry Tomatoes 醋渍樱桃小蕃茄
Ingredients
- 500 g cherry tomatoes
- 350 ml distilled water
- 100 ml apple cider vinegar
- 1/2 tsp salt
- 6 tbsp honey
- 2 garlic cloves - sliced
- sprig of dills
Instructions
- Slice a shallow cross at the bottom of each cherry tomato.
- Bring a pot of water to boil. Poach tomatoes in batches for 15-20 seconds. Transfer into ice water once their skins start splitting.
- Peel off the tomato skin.
- Place tomatoes, dill and sliced garlic into some sterilised bottles.
- Bring a pot of distilled water, apple cider vinegar and salt to boil, stirring well. Add honey to cook over low heat for 3 minutes.
- Pour hot liquid into bottles and tighten the lids. Leave to cool. Refrigerate for 3 days before consuming.
Notes
- 醋渍樱桃小蕃茄
- 材料：
- 500克 樱桃番茄，去蒂头
- 莳萝小枝少许
- 2粒 蒜头，去皮切片
- 350毫升 蒸馏水
- 100毫升 苹果醋
- 1/2茶匙 盐
- 6汤匙 蜂蜜
- 做法：
- 在番茄底部用刀轻划个十字架。
- 在锅里的水煮至沸腾，分批放入樱桃番茄，泡煮15至20秒。待表皮裂开后捞起，马上放入冰水中。
- 将樱桃番茄的外皮剥掉。
- 将樱桃番茄，莳萝和蒜头片装入数个消毒过的瓶子内。
- 在锅中放入蒸馏水，醋和盐煮至滚沸搅，搅匀。加入蜂蜜继续煮约3分钟。
- 将滚荡的液体倒入瓶子内，盖紧，搁置待凉。放入冰箱冷藏3天，即可享用。
- 用肥皂水洗净玻璃罐和盖，清水冲洗干净。再用沸水浸泡2分钟。然后倒扣在厨房纸上沥干。
- 醋渍樱桃小蕃茄冰凉脆爽可作为开胃菜，也适合搭配烤肉及烤鱼。
This recipe is featuring on Gourmet Living magazine Jun/Jul issue 2016, which is now available at all the newsstand in Singapore.
樱桃番茄是我的菜,我非常喜欢。
谢谢Ann分享腌渍法,有机会我也来试试。
looks wonderful Ann beautiful pictures
Thank you, I’ll definitely try it. One question: why do you use distilled water? Could it be replaced with tap water or does it have any advantage compared to tap water?
Hi Reka, Distilled water is purer but is definitely fine to use tap water if you prefer.
So simple yet so stunning! Congratulations on featuring on Gourmet Magazine, Ann.
Amazing receipe!
A question – Do u need to cool down The boiled vinegar and honey before pouring into the tomatoes?
Hi Ho Jez, Just pour the hot liquid into the tomatoes and seal.
Amazing receipe!
A question – Do u need to cool down The boiled vinegar and honey before pouring into the tomatoes?
Hi Ho Jez, Just pour the hot liquid into the tomatoes and seal.
樱桃番茄是我的菜，我非常喜欢。
谢谢Ann分享腌渍法，有机会我也来试试。
Thank you, I’ll definitely try it. One question: why do you use distilled water? Could it be replaced with tap water or does it have any advantage compared to tap water?
Hi Reka, Distilled water is purer but is definitely fine to use tap water if you prefer.
So simple yet so stunning! Congratulations on featuring on Gourmet Magazine, Ann.
looks wonderful Ann beautiful pictures