Pickled Cherry Tomatoes 醋渍樱桃小蕃茄
If you’ve been visiting my blog often, you’ll notice that I like anything with tomatoes in my cooking recipes. The most recent one is Tomato Rice. The cherry tomatoes that I bought from the market were firm and juicy and I usually like to munch them as a fruit but this time I used them to make Pickled Tomatoes. This is really an easy peasy recipe. Pickled Tomatoes can last for weeks, refrigerated. It is great to serve Pickled Tomatoes as a snack or a side dish, with grilled meat or fish.
- 500g cherry tomatoes
- 350ml distilled water
- 100ml apple cider vinegar
- ½tsp salt
- 6tbsp honey
- 2 garlic cloves, sliced
- sprig of dills
- Slice a shallow cross at the bottom of each cherry tomato.
- Bring a pot of water to boil. Poach tomatoes in batches for 15-20 seconds. Transfer into ice water once their skins start splitting.
- Peel off the tomato skin.
- Place tomatoes, dill and sliced garlic into some sterilised bottles.
- Bring a pot of distilled water, apple cider vinegar and salt to boil, stirring well. Add honey to cook over low heat for 3 minutes.
- Pour liquid into bottles and tighten the lids. Leave to cool. Refrigerate for 3 days before consuming.
醋渍樱桃小蕃茄
- 材料：
- 500克 樱桃番茄，去蒂头
- 莳萝小枝少许
- 2粒 蒜头，去皮切片
- 350毫升 蒸馏水
- 100毫升 苹果醋
- 1/2茶匙 盐
- 6汤匙 蜂蜜
- 做法：
- 在番茄底部用刀轻划个十字架。
- 在锅里的水煮至沸腾，分批放入樱桃番茄，泡煮15至20秒。待表皮裂开后捞起，马上放入冰水中。
- 将樱桃番茄的外皮剥掉。
- 将樱桃番茄，莳萝和蒜头片装入数个消毒过的瓶子内。
- 在锅中放入蒸馏水，醋和盐煮至滚沸搅，搅匀。加入蜂蜜继续煮约3分钟。
- 将滚荡的液体倒入瓶子内，盖紧，搁置待凉。放入冰箱冷藏3天，即可享用。
- 用肥皂水洗净玻璃罐和盖，清水冲洗干净。再用沸水浸泡2分钟。然后倒扣在厨房纸上沥干。
- 醋渍樱桃小蕃茄冰凉脆爽可作为开胃菜，也适合搭配烤肉及烤鱼。
This recipe is featured in Gourmet Living magazine for the Jun/Jul issue 2016, which is now available at all the newsstands in Singapore.
The post Pickled Cherry Tomatoes 醋渍樱桃小蕃茄 appeared first on Anncoo Journal.
Source: http://www.anncoojournal.com/2016/07/pickled-cherry-tomatoes.html
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