The Bumper Book of Look and Learn by Stephen Pickles

These pickled cherry tomatoes add a delicious pop of flavour to any salad that you would add tomatoes to. How Do You Eat/Use Pickled Cherry Tomatoes? Note: By canning the pickled cherry tomatoes, you are fully cooking them in the pickling liquid, resulting in a softer fully cooked end product. If you do choose to can the pickled cherry tomatoes, the jars, and their contents will be safe to store in a cool pantry unopened for about a year. Note: By not canning the recipe, and instead only quick pickling the cherry tomatoes, the cherry tomatoes will stay brighter red, firmer, and retain more of their original texture.ĭid You know you can quick pickle other vegetables as well? Try our quick pickled bread and butter pickle recipe or try quick pickling green beans, zucchini, or even cauliflower! Hot Water Processing (Canning)

If you choose not to can the jars, you are making what is called a quick pickle recipe, and will need to store the finished product in the fridge until you consume them all. While this post does include instructions on how to can the jars after pickling the cherry tomatoes, you don't nesecarily need to do so. Do You NEED To Can The Pickled Cherry Tomatoes? If you did grow your own cherry toms and simply have so many you are getting sick of them, pickling any excess is a great way to preserve them and enjoy some of their fresh flavor during the long winter months. Regardless of if you are using your own homegrown cherry tomatoes, or store-bought ones, this easy pickling recipe will add a delightful burst of flavor to your cherry tomatoes. Anyone who's grown their own tomatoes at home will know how much ore flavour homegrown produce has. If you've ever purchased cherry tomatoes at the store, you may have encountered bland, flavourless tomatoes in their prime.

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The Bumper Book of Look and Learn by Stephen Pickles