Sweet & Sour Pickled Cherry Tomatoes

These pickled cherry tomatoes are delicious as a side dish, on a snack platter, or as a flavour enhancer in salads. The combination of vinegar, spices, and garlic creates a fresh and aromatic taste.

Serves: 2 jars of approx. 300 ml
Preparation: 15 minutes
Cooking: 10 minutes
Total time: 25 minutes + 1 week to mature

Ingredients

• 500 g cherry tomatoes
• 250 ml apple cider vinegar
• 250 ml water
• 2 tbsp sugar
• 2 tbsp sea salt
• 2 garlic cloves
• 2 tsp black peppercorns
• 2 tsp fennel seeds
• 2 bay leaves

Preparation

• Sterilise the jars and lids by boiling them for 10 minutes or heating in an oven at 120 °C for 15 minutes.
• Wash the cherry tomatoes and pierce each one once with a toothpick or sharp knife to allow the marinade to soak in.

Instructions

1. Bring the apple cider vinegar, water, sugar, and sea salt to a boil in a saucepan.
2. Add the garlic, peppercorns, fennel seeds, and bay leaves.
3. Let simmer for 2 minutes to infuse the flavours.
4. Divide the cherry tomatoes between the sterilised jars.
5. Pour the hot marinade over the tomatoes until fully submerged.
6. Seal the jars immediately with the lids.
7. Let cool to room temperature and store in a cool, dark place.
8. Allow to sit for at least 1 week for the flavours to develop.