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Quick (ish!) Pickled Tomatoes


You don't see pickled tomatoes that often right? 

That's because they can be a little bit tricky to pickle... you've got to make sure they're not too mushy, but not too firm and the skin can be a bit of a barrier to mastering full on flavour.

But get them right, and you'll be addicted.

Get them right, and you've got yourself versatile little flavour bombs that will transform your pasta salads, elevate your bruschetta and take your avocado toast to a whole new level. The possibilities to pair these beauties are practically endless!! 

Tis' the season for tomatoes, so if you find yourself with a glut, or you want to savour the taste of them at their summery best for a bit longer, then why not pickle them? 

Below you'll find a pretty simple recipe to follow which will take less than an hour end to end. 

However, if this already sounds like too much effort, head over to our store where we've done the hard work for you. 

But if you fancy giving it a go, read on... 

For this recipe you'll need a medium sized sauce pan, jug or funnel and a 1 litre pickling jar with a screw top lid, or a few smaller jars with lids. 

Ingredients

For the pickling liquid:

  • 250ml malt vinegar
  • 250ml red wine vinegar 
  • 5 tbsp golden caster sugar
  • 3 tbsp sea salt 

For the pickle:

  • 20 cherry or small tomatoes 
  • 4 garlic cloves
  • Small strip of lemon peel 
  • 2 large sprigs rosemary 
  • 1 bay leaf 
  • 1 tbsp coriander seeds
  • 1 tbsp black peppercorns
  • Pinch of chilli flakes 

Method

  1. In a pan bring all of the pickling liquid ingredients to the boil and leave to simmer on a low heat. 
  2. Sterilise you jar(s) and lid(s). For best results place them in a large pot of boiling water that boils for a least ten minutes. Use tongs to lift the jars out of the water and move quickly onto the next step. 
  3. Fill the jars with the tomatoes, lemon peel, herbs and spices. 
  4. Using a jug or funnel, pour the hot pickling liquid into the jar, all the way to the top and seal quickly with the lid.
  5. The pickle will keep for up to a year in the jar unopened. Once opened, keep refrigerated and finish within two weeks. 


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