Preserved cherry tomatoes with sweet pickle recipe
- 1kg cherry tomatoes (try a mix of varieties)
- Mint or basil, optional
- 1 litre cider vinegar
- 75ml apple
- 1½ tsp peppercorns
- ½ tsp cloves
- 1½ coriander seeds
- 1 cinnamon stick
- 2cm dried chilli/pinch dried chilli flakes
Place peppercorns, cloves, coriander seeds, cinnamon stick and chilli flakes in a 10x10cm square of muslin and tie with kitchen twine to make a spice bag.
Into a saucepan, add vinegar and apple, boil for 10 minutes with spice-bag submerged.
Whilst vinegar/apple juice mixture is boiling, place the washed cherry tomatoes into sterilised jars, if you wanted to add mint or basil, do it at this point.
Pour over the vinegar mix when you've boiled it for the 10 minutes, seal and process.
Store in cool dry place for 6 week minimum before using.
- This recipe will keep these cherry tomatoes fresh and tasty for months.
- To properly sterilise jars:
- Submerse your jars and lids (and at least half of your tongs!) in cold water in a stockpot. Put on hob until it boils and boil for 10 minutes. Remove with tongs.
- Fill your jars, but do not touch the inner rim or the inner of the lid of the jar.
- When all your jars are filled and sealed, then you need to boil them again submersed in water - this is to kill all the yeasts and bacteria left in the jar/preserves. The amount of time you need to boil/process the jars depends on the acidity of food you are preserving, how much you are processing at once and believe it or not, your altitude!
- This recipe was created by Melissa Klemke for Kidspot, New Zealand's best recipe finder.