Quick Pickled Cherry Tomatoes
Rated 5.0 stars by 1 users
Overflowing with cherry tomatoes? 🍅
Pickle them!
So easy to make and bursting with tangy, herby goodness in every bite. Fresh, zingy and seriously addictive. So good … you’ll be making them on repeat!
Perfect tossed through salads, piled onto cheeseboards, spooned over creamy polenta, stirred through pasta, layered into sandwiches… or eaten straight from the jar. No judgement. 😉
Ingredients
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350-400g cherry tomatoes
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1 cup white or apple cider vinegar
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½ cup water
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2 tablespoons sugar
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1 teaspoon Mrs Rogers Fine Sea Salt
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1-2 garlic cloves, peeled and cut in half vertically
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Fresh dill sprigs
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1 teaspoon Mrs Rogers Mustard Seeds
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1/2 teaspoon Mrs Rogers Chili Flakes (optional)
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½ teaspoon Mrs Rogers Black Peppercorns (optional)
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Goodlife Glass Jars
Directions
Add cherry tomatoes, garlic, dill, mustard seeds, chili flakes and black peppercorns (if using) to clean sterilized* glass jars.
Add vinegar, water, sugar and salt into a saucepan and heat through until all the salt and sugar has dissolved.
Carefully pour the hot brine over the tomatoes, making sure they are submerged in the brine.
Let cool completely, seal the jars, and gently shake.
Refrigerate for at least 24 hours before serving for best flavour.
TIPS:
- Poke each tomato with a toothpick to pierce the skin. This will help the brine infuse them a bit faster, but is not a must.
- You can double or triple this recipe if you have an abundance of cherry tomatoes.
- If you don’t have fresh dill you can also use thyme or rosemary.
Recipe Note
*How to Sterilise Jars (Oven Method)
1. Heat oven to 120°C-140°C.
2. Wash jars in hot, soapy water and rinse well.
3. Place wet jars upright on a lined baking tray, ensuring they are not touching. Put in the oven to dry completely, this should take about 10-15 minutes until dry and hot.
4. Turn off the oven and leave the jars inside to keep them warm and sterile until you are ready to fill them. Use oven mitts, potholders or thick cloths to handle hot jars. Keep your fingers away from the rims once jars are sterilised.
5. Fill hot jars with hot preserves (jam, chutney) to prevent them from cracking. Crucially, allow them to cool to room temperature before filling with cold-filled preserves to prevent thermal shock.You want to fill them not quite to the top, leave about 1/2 cm gap at the top between the preserve and the lid.
6. While everything is still hot, cover the jars with their lid, these lids are fantastic for indicating that your jars are sealed as the button will suck in when sealed.