Pickled Cherry Tomatoes 醋渍樱桃小蕃茄
apple cider vinegar
sprig of dills
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.
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.
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Pickled Cherry Tomatoes 醋渍樱桃小蕃茄 by Anncoo Journal