Pickled Cherry Tomatoes 醋渍樱桃小蕃茄

Ann Low

10 years ago

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

Great to serve Pickled Tomatoes as a snack or a side dish, with grilled meat or fish.

Author Ann Low

Prep Time 30

Cook Time 20

Total Time 50

Servings bottles

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

To preserve these pickled tomatoes better, clean bottles and lids with soapy solution and rinse with water, then place them in boiling water for two minutes before inverting to dry.