Pickled Tomatoes

"A Fantastic way to use up your abundant tomato crop! Use whole Cherry Tomatoes or Slice larger varieties to about 1 inch thick. Make sure tomatoes are stemmed and cleaned of any debris."
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Ready In:
1080hrs 30mins
2 pounds




  • Lightly prick each tomato in several places with a cocktail stick (skip this step if you are using sliced tomatoes).Arrange in a sterilised jar with the mint or basil.
  • Pour in the Sweet Vinegar, making sure it covers the tomatoes by at least 1in (2.5cm). (Vinegar should be boiling hot.)
  • Poke the tomatoes with a wooden skewer to ensure there are no air pockets.
  • Weight down the tomatoes then seal using safe canning method.The tomatoes will be ready to eat in 4 - 6 weeks,but improve with longer keeping.
  • To make Sugar Free Vinegar:

  • Put the vinegar and fruit juice in the pan, bring to the boil and skim well.
  • Make a spice bag with remaining ingredients,add to the boiling vinegar mixture and boil for 10 minutes.
  • Remove the spice bag,pour over tomatoes.
  • NOTE: You can make this vinegar mix in larger quantities and it will keep for 2 years and can be used for loads of other things if sealed in hot sterilised jars.
  • Cook time is actually time to preserve.

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