|
|
Missing an Ingredient? www.UKFoodOnline.co.uk |
|
|
Sweet Pickled Green
Tomatoes Veg CD
ACC Vegetarian Vegetable Cold Accompaniment Pickles Preserve Preserves Preserving Dairy Free Ingredients 300ml/10fl.oz. Malt Vinegar 900g/2lb Sugar 1 teasp Ground Cinnamon 150ml/5fl.oz. Water 1.3kg/3lb Small green Tomatoes, skinned
Instructions
1. Place the vinegar, sugar, cinnamon and water in a large saucepan and heat gently, stirring, until the sugar dissolves.
2. Bring the mixture to the boil then add the tomatoes and cook for 5 minutes.
3. Transfer the contents of the pan to a large bowl, cover and leave for 1 week.
4. After this time, strain the vinegar into a large saucepan , bring to the boil then boil for 10 minutes.
5. Add the tomatoes and boil for a further 5 minutes.
6. Transfer to warm prepared jars to within 1cm/½ inch of the top, ensuring the tomatoes are covered with 1cm/½ inch of liquid, cover and seal. (See tips below)
Notes:
see also General
preparations Jars
- Use
jars which are free from cracks, chips or flaws – the best sizes to use are
450g/1lb although 1kg/2lb jars can be successfully used for pickling vegetables.
Prepare the jars by washing well in warm soapy water and rinsing
thoroughly. Dry the jars in a cool oven (140C, 275F, Gas Mark 1).
Fill whilst still warm. Filling
the jars – Fill
with the vegetables to within 2.5cm/1 inch of the top. Pour over the preserving
liquid (vinegar,
alcohol etc., to within 1cm/ ½ inch of the top, making sure the
vegetables are completely covered with the liquid. Whilst still hot, cover with
a waxed disc (wax side down), Immediately
place a cellophane disc over the top then cover with a screw top lid. Storage – Store
in a cool dark place for 2-3 weeks before consuming.
|