They won’t last even a week in the fridge. How to make delicious pickled tomatoes with cauliflower

Have you harvested a large quantity of small tomatoes, or bought them at a bargain price from a local farmer? Whichever the case, it’s definitely worth preserving these tomatoes. It would be a shame to turn them into ketchup, as neither their flavour nor their shape would really come into its own. Pickling tomatoes with cauliflower is a brilliant idea. It’s not at all complicated – you can manage it in just a few minutes. We’ve pickled tomatoes this way ourselves, so we’re sharing this simple and quick recipe.

Plenty of tomatoes and cauliflower as a base

Exactly. To pickle the tomatoes and cauliflower, we needed the following ingredients:

– small cherry tomatoes,

– half a cauliflower,

– a head of garlic,

– a few sprigs of dill.

For the brine, we needed to prepare the following:

– 600 ml of water,

– 600 ml of apple cider vinegar (though ordinary vinegar will do),

– 4 tablespoons of sugar (we used cane sugar),

– 4 teaspoons of salt,

– a few black peppercorns.

Packing the jars as a base

First of all, we took the jars, washed them and then packed them with cauliflower, tomatoes, dill and whole garlic cloves. We mixed everything thoroughly to create a mixture that was perfect in both shape and colour. You can see for yourselves in the photos.

Photo: Radek Stepan

Photo: Radek Stepan

Simple preparation of the brine

Using the ingredients mentioned, we prepared the brine, which we heated thoroughly until it reached boiling point. We then poured it into the jars, which we sealed tightly. The lids must be airtight and fit snugly against the jars.

Tip: Do you eat cracked tomatoes? Sometimes it can be a  bit of a gamble.

Cooling the upside-down jars

We turned the jars of brine upside down and left them like that overnight. In the morning, we simply turned the jars right side up and then put them in the fridge. They certainly won’t last long there, though. The taste of the tomatoes is, in fact, highly addictive.

Sources: Author

Pickled tomatoes: Photo and photogallery Radek Stepan