Pre­served cherry to­ma­toes

Geelong Advertiser - - REAL COOKING -

In­gre­di­ents 2kg cherry to­ma­toes any va­ri­ety 1 litre ap­ple cider vine­gar 1 litre wa­ter

cup su­gar 1 ta­ble­spoon sea salt 8 cloves gar­lic sliced finely 1 tea­spoon co­rian­der seeds 2 ta­ble­spoons pep­per­corns 2 tea­spoons cloves 1 cin­na­mon stick 2 ta­ble­spoons mus­tard seeds bunch thyme roughly chopped bunch rose­mary roughly chopped bunch basil pulled apart 1 bay leaf per jar Chopped chilli (op­tional) Method Wash the cherry to­ma­toes and dry, place them into ster­ilised jars, lay­er­ing them with basil, rose­mary, thyme, chilli and bay leaf. Pour the vine­gar and wa­ter into a pot and bring to the boil with su­gar, salt, gar­lic, co­rian­der seeds, pep­per­corns, cloves and mus­tard seeds. Sim­mer for 10 min­utes and then pour the liq­uid and spices into the jars evenly spread­ing the spices. Place the lids onto the jars tightly, then sub­merge the jars into boil­ing wa­ter for 10 min­utes, com­pletely cov­ered. Re­move the jars and store in a cool dry area, they should last up to a year de­pend­ing on the tem­per­a­ture they are stored at and if you have ster­ilised cor­rectly.

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