Well maybe not quite finally....

Whole Cherry Tomato & Caper Pickles

I had one more pickling job to do. Yesterday I put 1kg of cherry tomatoes, given to us by the neighbour, into a bowl with 3 tablespoons of salt sprinkled over the top. Covered them with a tea towel and left until this afternoon.

In a large pot I heated 750ml of white vinegar, 1 teaspoon black pepper, 1 kg of sugar, 3 tablespoons curry powder, 3 tablespoons mustard seeds and 1 tablespoon caraway seeds.
I brought it to a boil and simmered for 10 minutes. Whilst this was simmering I drained the liquid from the tomatoes and packed into sterilised jars, alternating with capers (I used a 65 gm bottle) the recipe stated 100 gms. Pour over the vinegar syrup.

This recipe was taken from the February 2010 New Zealand Gardener magazine. It says it make 5 x 330 jars. I filled 2 'Dolmio' sauce jars and had heaps of the vinegar syrup left. So I've put that in a bottle to use elsewhere.

It was really quick and simple to make but what will it taste like I wonder? "It makes a tasty snack on any antipasto platter. These are delicious with crunchy cucumbers and creamy hummus" The proof will be in the eating.