Easy and Quick Pickled Green Tomatoes
I used my green cherry tomatoes from my garden, they are perfect for pickling because they are just the bite-size!
Servings: 5 250ml jars
Ingredients
- 500 g green cherry tomatoes
- 5 garlic cloves sliced
- 20 black peppercorns evenly divided between the 5 jars
- 2 tsp mustard seeds evenly divided between the 5 jars
- 2 tsp fennel seeds evenly divided between the 5 jars
- 2 tsp cumin seeds evenly divided between the 5 jars
- 300 ml apple cider vinegar evenly divided between the 5 jars
- 300 ml water
- 1 tbsp sugar
- 1 tbsp salt
Instructions
- Wash the cherry tomatoes, you can halve the larger ones.
- In a saucer, mix the water, vinegar, salt, and sugar using high heat, bring it to boil. As soon as it boils, turn off the heat and let the liquid cool for 3-5 minutes until hot, but no longer boiling.Pack the tomatoes tightly into sterilised jars. Leave about an inch on the topAdd the garlic slices and all the spices on the top of them, evenly divided between your jars.
- Lastly, when liquid has finished boiling and cooled slightly, carefully pour it over the tomatoes, filling the jars to the top. Discard any extra pickling liquid.
- Cover the jars, and let them cool to room temperature. Put them in the fridge, where they can be stored for up to six months. The flavor of the tomatoes really comes out around 2-3 days, so wait that out and let them sit in the fridge before opening a jar to taste them.
