Pickled Cherry Tomatoes – How To
The cherry tomatoes are dripping fruit… and it’s a race to get to them before the birds do! But what to do with all of them once they are picked? I’ve done dehydrator “sundried” cherry tomatoes, and of course, we snack on them constantly, but still I had more than 3kg picked the other day!
Then I found Pickled Cherry Tomatoes, and I’m in love – I enjoy almost any kind of pickle in any way, and it really looked like the most beautiful way to preserve a harvest of mixed cherry tomatoes! So this is what I’ve done, and having tried one a few days after the initial bottling, can say that I’m super happy I gave this somewhat unconventional way of preserving tomatoes, a go – delicious!
Easy peasy too!
The recipe below made about 7 (400ml) jars
- 2kg ripe cherry tomatoes, washed and pricked with a toothpick *
- 5 cups of cider vinegar
- 5 cups of water
- 3 Tbsp sugar (can be more if you like it sweeter)
- 5 tsp Kosher salt **
- 2ml peppercorns per bottle/jar
- 1 clove garlic per bottle/jar
- chillies (optional)
- basil leaves (optional)
- To make the brine, heat the cider, water, salt and sugar in a pot until all the granules have dissolved.
- Put half a teaspoon (about 2ml) of black peppercorns and a clove of garlic in each sterilised jar.
- Pack in the washed and pricked cherry tomatoes.
- Pour over the brine.
- Let cool slightly, tapping the sides so all the air bubbles can escape, seal and store in the refrigerator.
According tot he original recipe, this will keep for about 2 months in the fridge, or if you go ahead and can it properly with a waterbath, may last a couple of years.
How to use your pickled tomatoes
Once I posted this on social media, people were intrigued about how to use it – I’d say they are best just liek that as a snack out the jar! Or tossed into salads in winter when fresh tomatoes are too expensive! Halve them and add them to pastas with olives and garlic and herbs… or as a side for a cheese plate…
* This helps the flavour permeate the cherry tomato, and helps them sink into the brine too.
** I only had pink Himalayan salt, and it worked beautifully for taste, but did cloud up the pickles a bit.