Preserving British tomatoes series: pickled tomatoes

Another way to preserve British Tomatoes is to pickle them! Pickling preserves their natural sweetness with a vinegary kick which is a perfect accompaniment with cheese, cold or cooked meats.

Makes about enough to fill 1 litre of jars - we used 300ml jars.

Prep 30 minutes

Cook 15 minutes

Ingredients

~400g assorted small British Tomatoes - whichever ones you like!

5 garlic cloves

1 tsp black peppercorns

1 tsp mustard seeds

2 bay leaves

Two sprigs of thyme

400ml white wine vinegar

60g caster sugar

2 tbsp salt

Method

Wash and dry the British tomatoes and use a skewer to poke a hole all the way through each tomatoes to help infusion.

Add the tomatoes to sterilised jars along with the flavourings - garlic, peppercorns, mustard seeds, bay leaves and thyme. Feel free to experiment with flavours - coriander seeds and fresh rosemary also work well for example!

Add the vinegar to a pan and bring to the boil, add and dissolve the sugar and salt. Allow to cool for 10 minutes and then pour into the tomato- and herb-filled jars. Ensure the tomatoes are fully covered and the jars are filled to the top.

Seal with the lids and leave to cool fully before storing in a cool, dark place. They will keep for up to a year. Refrigerate before and during use and once open use within 2-3 weeks.