November 07, 2015

Pickled cocktail tomatoes

When you grow your own tomatoes on your patio or in a greenhouse, you very often have a gigant  surplus of tomatoes, where you have no idea how to use those. One way of storing such a surplus of tomatoes is to turn them into pickled tomatoes. I have used this recipe Dansukker's syltede cocktailtomater without making any modification.

Pickled cocktail tomatoes: - 2-3 glasses

  • 1000 g cocktail tomatoes
  • 1 dl salt
  • 3 fresh thyme stems
  • 4 dl plain vinegar
  • 3 dl sugar
  • 1 tablespoon vanilla sugar
  • 1 cinnamon stem
  • 1 teaspoon fresh ginger - finely chopped
  • 3 cloves
  1. Wash the cocktail tomatoes and cut them into half.
  2. Mix salt and tomatoes together in a mixing bowl, which is stored in the refrigerator for 3-4 hours.
  3. Rinse the tomatoes for salt with water. Let the tomatoes drip of in strainer.
  4. Place the tomatoes in clean storage glasses.
  5. Place a stem of fresh thyme in each glass.
  6. Cook up all the ingredients for the pickle liquid in a cooking pot.
  7. Pour the hot pickle liquid in the storage glasses with tomatoes.
  8. Close the glasses and store them cold.

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