Pickled Cherry Tomatoes 醋漬小蕃茄
Ah summer is here! These little pickled cherry tomatoes are so refreshing and tasty, perfect for summer!
For healthier snack, pickled vegetables are the best. It is so easy to make, always put in the fridge and you can have it anytime. I use some white wine to cook the tomatoes, then pickle with vinegar. You can also add some herbs if you like, basil, tyhme, rosemary would be nice too.
天氣炎熱潮濕，可做一些開胃小食/前菜，消暑解悶氣！
這個鹽漬小蕃茄，酸酸甜甜，冰冰涼涼，非常開胃！也可以加些自己喜歡的香料，增添美味！
做法簡單，經常放一瓶在雪櫃，隨時作小食或前菜也很不錯呢！
Use a sharp kinfe make a cross at the bottom of the cherry tomatoes.
先洗淨車厘茄，然後用鋒利的刀在蕃茄底部劃十字（但不要劃太深）
Put tomatoes into boiling water, cook for 20- 30 seconds, then put in ice water immediately. Peel the skin off, it should be very easy.
將小蕃茄放入沸水內，煮約20-30秒，然後撈起，立刻放入冰水內。蕃茄皮遇熱會收縮，那就可以輕鬆去皮。
In a small pot, cook white wine, honey and salt on low heat, add in tomatoes and cook for 2 minutes. Then put it in a jar.
For the remaining sauce, mix with apple cider vinegar or white vinegar. Mix well and pour in a jar. Chill in fridge for few hours.
湯汁留在煲內，下蘋果醋拌勻，待涼後，將湯汁倒入蕃茄瓶內，放入雪櫃約數小時後即可享用～
- 300 gram cherry tomatoes
- 150ml white wine
- 1 tablespoon honey
- 3 tablespoon apple cider vinegar / white wine vinegaf
- 材料：
- 車厘茄 -300克
- 白酒 -150毫升
- 蜂蜜 -1湯匙
- 蘋果醋/白醋 -3湯匙
- Use a sharp kinfe make a cross at the bottom of the cherry tomatoes.
- Put tomatoes into boiling water, cook for 20- 30 seconds, then put in ice water immediately. Peel the skin off, it should be very easy.
- In a small pot, cook white wine, honey and salt on low heat, add in tomatoes and cook for 2 minutes. Then put it in a jar.
- For the remaining sauce, mix with apple cider vinegar or white vinegar. Mix well and pour in a jar. Chill in fridge for few hours.
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