Pickles and Preserves Recipes - Cocktail Tomatoes in Tarragon Vinegar Recipe

Ingredients

Makes 4 jars

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Method:

1. Prick the cherry tomatoes all over with a toothpick. Peel the cloves of garlic.

2. Pour the vinegar into a large saucepan, add the tarragon, cloves of garlic and allspice berries. Bring to the boil and cook for about 10 minutes. Leave to cool and pour through a sieve, so as to separate the vinegar from the other ingredients.

3. Take 4 preserving jars each of about 1 liter/1 3/4 pints (4 1/2 cups) and put the tomatoes in them. Fill each glass with the vinegar to within 2 cm/3/4 in of the top. Cover the jars and store in the refrigerator.

4. Leave the cocktail tomatoes to marinate for a few days in the seasoned vinegar. Stored in a cold place, the bottled tomatoes can be kept for about 8 weeks.

Note: Do not throwaway the vinegar when you have finished the tomatoes; it is delicious in salad dressings!