Pickled tomatoes Recipe
- 250ml/9fl oz malt vinegar
- 250ml/9fl oz red wine vinegar
- 5 tbsp golden caster sugar
- 3 tbsp sea salt
- 20 assorted cherry or small tomatoes
- 4 garlic cloves
- 2 large sprigs rosemary
- 1 bay leaf
- 1 tbsp coriander seeds
- 1 tbsp black peppercorns
- For the pickling liquid, in a pan bring all of the pickling liquid ingredients to the boil and leave to simmer on a low heat.
- Sterilise both a 1 litre/1¾ pint pickling jar with a screw top lid and the lid in a large pot of boiling water that boils for at least 10 minutes. (Or use several smaller jars with lids.) Lift the jars out of their water bath with a pair of jar tongs. Empty the water.
- Alternatively they can be sterilised in a dishwasher.
- For the pickle, quickly fill the jars with the tomatoes, herbs and spices.
- Using a jug or a funnel pour the hot pickling liquid into the jar, pour it all the way to the top and seal, ensuring as little air as possible remains in the jar.
- The pickle will keep for up to a year.
- Keep refrigerated once opened and finish within two weeks.
