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Spiced Cherry Tomatoes

  • 1 kg firm red or yellow cherry tomatoes
  • 10-12 mint or basil leaves
  • Sugar-free sweet vinegar (recipe below)

Lightly prick each tomato in several places with a toothpick. Arrange in the sterilized jars with the mint or basil. Pour in the sugar-free sweet vinegar but make sure that it covers the tomatoes by at least 2.5cm. Make sure there are no air pockets. Seal These are ready to eat in about 4-6 weeks but they improve with longer keeping. Shelf life: 1 year. Sugar free Sweet Vinegar 4 litres cider vinegar 300ml concentrated apple or pear juice 2 tablespoons black peppercorns 1 tablespoon allspice berries 2 teaspoons cloves 2 teaspoons coriander seeds 3 cinnamon sticks a few fresh or dried chillies Put the vinegar and fruit juice in a non-corrosive pan. Bring to the boil and skim well. Make a spice bag with the remaining ingredients. Add to the boiling vinegar and boil for 10 mins. Remove the spice bag and pour the vinegar into the hot setrilized bottles then seal. The vinegar is ready to use immediately but improves with keeping.

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