Pickled plum tomatoes

Makes 2 large jars (about 500g each) and keeps for up to 2 months in the fridge.

Pickling is a great way of preserving a bounty of surplus veg.

It is really simple as long as you get the basics right.

Recipe by Kirsty - @the.foodie.scientist

1. The Vinegar 

The acidic vinegar provides that all important tang and its antimicrobial properties help to extend the shelf life.

2. Sterilise Your Jars

Firstly, clean out your jars thoroughly with hot soapy water and rinse well. Then, whilst still damp, add the jars to a preheated oven at 160°C for 10 minutes. Cover the lids in boiling water and soak for 5 minutes.

3. Aromats 

Try out blends of different spices such as coriander or fennel seeds.

INGREDIENTS METHOD

INGREDIENTS

1.2 kg Plum Tomatoes, halved

350ml Sherry Vinegar

500ml White Wine Vinegar

1 tbsp Mustard Seeds

1 tsp Cumin Seeds

6 Garlic Cloves, whole

2 Large Chillies, cut lengthways

2 Sprigs of Rosemary

4 Shallots, finely sliced

4 tbsp Granulated Sugar

2 tbsp Salt

METHOD

1. Sterilise 2 large jars.

2. To make the pickle, combine all the vinegars, mustard seeds, cumin seeds and sugar in a large saucepan. Boil until the sugar dissolves, then remove from heat.

3. Cool the pickle mixture.

4. While the pickle is cooling; fill each jar as much as possible with halved plum tomatoes, garlic, shallots, rosemary and chilli, alternating each ingredient.

5. Once the pickle is cool, carefully pour into the filled jars. Ensuring that the tomatoes are completely covered.

6. Seal with a lid (at this point you can carefully tip the sealed jar upside down and see if you have any air bubbles present. If you do – tip the jar back up the correct way, unscrew the lid and full with any remaining pickle). Refrigerate for up to 2 months.