Foods Recipe Vegetables

Pickled Cherry Tomatoes

Pickle Cherry Tomatoes

Enriched with rosemary, coriander seeds, and green chili, these pickled cherry tomatoes are perfect on a tacos, salad, or as a companion for antipasti. Cut them in half and tossed into couscous salad or mixed them with fresh tomatoes and feta cheese to make simple tomato salad.

Pickled Cherry Tomatoes

Pickled Cherry Tomatoes

Ingredients

  • 500g cherry tomatoes
  • 1 green chili, sliced
  • 2 rosemary
  • 2 cloves garlic
  • 1/2 teaspoon whole black peppercorns
  • 1/4 teaspoon coriander seeds

Brine water

  • 250 ml  water
  • 250 ml apple cedar vinegar
  • 1/4 cup sugar
  • 1/4 cup salt

Direction

  1. In a small saucepan, combine vinegar, water, peppercorns, coriander seeds, sugar, and salt. Bring the mixture to a rolling boil, stirring to dissolve the sugar. Turn off the heat and let it cool to room temperature.
  2. Wash and pierce each tomato with a pin or wooden toothpick. Put tomatoes, sliced green chilies, garlic, and rosemary in a sterilized jar. Pour vinegar mixture over tomatoes, filling the jar to within 1/2 inch to the top.
  3. Cover the jar tightly and refrigerate the pickles. The pickles taste better after you keep it overnight and keep well for at least a month.

Pickle Cherry Tomatoes

 

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