Pickled Cherry Tomatoes
Preserve Preserves Preserving
Firm Cherry Tomatoes
1.5kg/3 ½ lb Sugar
1 Fresh Ginger Root, Grated
The Juice and grated zest of 2 Lemons
1 teasp Pickling Salt
Prepare the Jars (see notes below)
Wash the tomatoes and prick each one in several places with the tines of a fork.
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.
Add the tomatoes and cook for 10 minutes. Remove the tomatoes from the pan with
a slotted spoon and set aside.
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
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.
Pour into hot jars, seal and label (see notes below).
see also General
- 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.
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