Sweet Pickled Cherry Tomatoes   Veg   CD    ACC

Vegetarian  Vegetable  Cold  Accompaniment  Pickles Preserve  Preserves  Preserving

Ingredients

1.8kg/4lb Firm Cherry Tomatoes
1.5kg/3 ½ lb Sugar
960ml/32fl.oz. Water
1 Fresh Ginger Root, Grated
The Juice and grated zest of 2 Lemons
1 teasp Pickling Salt

Instructions

1. Prepare the Jars (see notes below)

2. Wash the tomatoes and prick each one in several places with the tines of a fork.

3. In a large saucepan, dissolve the sugar in the water stirring over a medium heat then bring to a boil and boil rapidly for 5 minutes.

4. Add the tomatoes and cook for 10 minutes. Remove the tomatoes from the pan with a slotted spoon and set aside.

5. Add the grated ginger, lemon juice, rind, and salt to the pan containing the cooking liquid, bring to the boil then reduce the heat and simmer for 15 minutes.

6. Return the tomatoes to the pan containing the syrup and cook for a further 30 minutes or till the syrup is thick and the tomatoes are transparent.

7. Pour into hot jars, seal and label (see notes 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 fruit/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 to prevent the jars from cracking when the hot filling is added.

Filling and covering the jars –  Fill to within 1cm/ ½ inch of the top.  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

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