Summer calls for home made pickles, jams, and relishes, bursting with all the aroma from sun ripened produce. As a foodie I love it when I don’t run out of food and the views of a well filled pantry with home made delicious additions to the menu gives me a sense of comfort. Sounds familiar? Then the next recipe is one for you!
I love these pickled cherry tomatoes to any kind of cheeses, for Sandwiches and Wraps. Worth a try. Enjoy!
p.s. the recipe is from my mom’s cookbook “Die Vegetarische Kochschule” 🙂
Photo courtesy Klaus Maria Einwanger
Pickled Cherry Tomatoes
What to Buy for 1 glass (3l)
1 small piece fresh ginger
2 l water
2 tbsp salt
1/2 l white wine vinegar
300 g acacia honey
3 cinnamon sticks
3 bay leaves
1 kg cherry tomatoes
1 large glass with screw on lid or rubber lined lid, sterilized
How To Make It
Slice the ginger root with the skin. Bring to a boil water with vinegar, ginger, bay leaves honey and cinnamon. Add the tomatoes and simmer on low heat for 5 minutes.
Place the tomatoes in the glass, pour the hot liquid over and close the lid.
Chef Gabi’s Tip
Let the flavors develop for at least a week or longer. Once the glass is opened place it in the fridge and consume within a week.
You can also distribute the same amount of pickled tomatoes into several smaller glasses if you require smaller quantities weekly.