Pickled Cherry Tomatoes

Name: Pickled Cherry Tomatoes
Total time: 1200 s
Yield: 6 person
Cuisine: Indian
Ingredients: 2 Cups Apple cider vinegar; 2 Cups Water; 1/4 Tsp Salt; 1/4 Tsp Sugar; 1 Tbsp Lemon zest; 4 Cups Cherry tomatoes; 1/4 cups Fresh dill sprig; 4 Cloves Garlic minced; 1/2 Tsp Red chilli flakes; 1/2 Tsp Mustard Seeds

Ruchi Sharma @Panky_1234

Vietnam

#oniontomato
Pickled cherry tomatoes are excellent on salads or as part of a cheese plate. They can be halved and tossed into pasta salads.Pickling is a fabulous way to preserve summer cherry tomatoes.

Ruchi Sharma @Panky_1234

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Ingredients

20 minutes

6 person

2 CupsApple cider vinegar
2 CupsWater
1/4 TspSalt
1/4 TspSugar
1 TbspLemon zest
4 CupsCherry tomatoes
1/4 cupsFresh dill sprig
4 ClovesGarlic minced
1/2 TspRed chilli flakes
1/2 TspMustard Seeds

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Steps

20 minutes

1

Wash cherry tomatoes in fresh water and pat dry with kitchen towel.
2

Pierce each tomato once or twice with a wooden toothpick.
3

In a pan add vinegar, water, salt, sugar, lemon zest and boil on medium flame.
4

Once mixture comes to boil,lower the flame and simmer until salt and sugar is fully dissolved.
5

Turn off the flame and let the vinegar mixture cool down completely.
6

Add pierced tomatoes, dill, garlic, red chilli flakes and mustard seeds to clean glass jar.
7

Pour cooled vinegar mixture over the tomatoes filling the jar to within 1/2 inch of the top.You might not use all the vinegar mixture.
8

Place lid over the jar and close tightly.
9

Let pickle Jar stay for 1 - 2 days in refrigerator,for best result.
10

This pickle can be stored in refrigerator for upto 2 months.
11

Avoid tomatoes with bruises, blemishes, or deep cracks. Don’t skip the step of poking the tomatoes with a toothpick.