Recipe Archives->Preserving->Cherry Tomatoes

 
Spiced cherry tomatoes
 
1 kg firm red or yellow cherry tomatoes
10-12 mint or basil leaves
Sugar-free sweet vinegar (recipe below)
  
Lightly  prick each tomato in several places with a toothpick.
Arrange in the sterilized jars with the mint or basil.  Pour in
the sugar-free sweet vinegar but make sure that it covers the
tomatoes by at least 2.5cm.  Make sure there are no air pockets.
Seal

These are ready to eat in about 4-6 weeks but they improve with
longer keeping.
 
Shelf life: 1 year.
 
 
Sugar free Sweet Vinegar
 
4 litres cider vinegar
300ml concentrated apple or pear juice
2 tablespoons black peppercorns
1 tablespoon allspice berries
2 teaspoons cloves
2 teaspoons coriander seeds
3 cinnamon sticks
a few fresh or dried chillies
 
Put the vinegar and fruit juice in a non-corrosive pan.  Bring to
the boil and skim well.  Make a spice bag with the remaining
ingredients.  Add to the boiling vinegar and boil for 10 mins.

Remove the spice bag and pour the vinegar into the hot setrilized
bottles then seal.

The vinegar is ready to use immediately but improves with keeping.

Printable version: cherry-tomatoes.txt.