PocketCook

From @Andy Cooks

Pickled Tomatoes

15 min · Serves 4

15 mintotal
10 minhands on
7steps
4servings

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Ingredients

For the pickling liquid (any time)

  • 75 ml water
  • 150 ml white vinegar
  • 37 g caster sugar
  • 18 g sea salt
  • 2 cloves garlic
  • 6 black peppercorns

For the vegetables

  • 3 firm tomatoes
  • 1 small white onion
  • 1/2 bunch dill

Method

For the pickling liquid (any time)

  1. Add the water, white vinegar, sugar, sea salt, garlic, and black peppercorns to a small saucepan.

  2. Heat over medium heat until the sugar and salt have dissolved, stirring occasionally, about 3–5 minutes.

For the vegetables

  1. Slice the tomatoes into wedges and finely slice the onion.

  2. Layer the tomatoes, sliced onion, and dill into a clean glass jar.

  3. Pour the warm pickling liquid over the vegetables in the jar.

  4. Close the lid and let the jar cool to room temperature.

  5. Store in the fridge for at least 24 hours before serving.

    Then 1440 min of waiting

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