Cherry tomato season is here. These wild little ones popped up in Winter and I decided to let them do their thing. And they have rewarded me with a great Spring crop. Normally, I start pickling when I have a glut and can’t possibly use all the fresh produce. Not these. These pickles are so good, that I can hardly wait until I have enough to fill a big jar.
The good thing about pickles is you do not need to do a big batch to justify the effort. It is just as easy to make one jar as it is to make 10. So don’t wait. Get a big bowl of cherry tomatoes and get started. You won’t regret it.
This recipe was inspired by the pickled cherry tomato recipe in Ferment Pickle Dry by Simon Poffley and Gaba Smolinska-Poffley. I have foregone the blanching and skinning process of the cherry tomatoes in favour of a quick pickle that retains some freshness. And I have ramped up the vinegar content because that is how I like them.
Pickled cherry tomatoes are very easy to incorporate into pasta dishes or salads.
Pickled cherry tomatoes
Makes a 1L jar of pickles
Cherry tomatoes to fill jar, rinsed
1 1/2 cups water
3/4 cup rice wine vinegar
1 tsp salt
1 tsp whole black peppercorns
2 tbs olive oil
3 cloves garlic, roughly sliced
1 stem of rosemary
Sterilise your jar. Cornersmith have an article on simple sterilisaton technique here.
Make a small cut on each cherry tomato and place in the jar with the sliced garlic, rosemary and olive oil.
Place the water, vinegar, salt and peppercorns in a saucepan and bring to the boil.
Pour into the jar and seal. Let cool before placing in the fridge. Leave the pickled for a week before eating. They last for months but I bet you don’t have any left by then…