Preserved cherry tomatoes
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.