Any small, sweet variety of tomato will work for this recipe, which is a great way to preserve your summer harvest throughout the colder months and can easily be scaled up or down depending on the size of your crop. An excellent addition to cheeseboards and salads, this recipe takes mere minutes to prepare and can be kept in the fridge for up to 3 months. Try adding any leftover pickling brine to salad dressings or salsas for an extra injection of tomato flavour! Make sure your jars are sterilised by running through a dishwasher or rinsing with boiling water and drying in a very low oven.
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