Pickled cherry tomatoes
Refrigerated cherry tomato pickle with Champagne vinegar, garlic and seasonings for the Dirty Dog Martini.
Ingredients
- Champagne vinegar240 ml
- Water240 ml
- Sugar15 ml
- Salt15 ml
- Black pepper2.5 ml
- Monosodium glutamate1.25 ml
- Cherry tomatoes300 g
- Garlic1 pc
Method
- Combine the vinegar, water, sugar, salt, black pepper and MSG in a saucepan.
- Bring to a boil over medium-high heat, stirring until the sugar dissolves.
- Meanwhile, pierce the end of each tomato with a toothpick or cocktail pick.
- Place the tomatoes and garlic clove in a heatproof container. Pour over the hot pickling mixture and let cool.
- Cover and refrigerate.
Yield
A batch with 300 g tomatoes and 480 ml liquids, plus seasonings.
Keeps
Keep tightly covered and refrigerated for up to 1 month, as stated in the book. This pickle is not intended for room-temperature storage.