RECIPE FROM VIV LOH A CULINARY HEALER TRANSFORMATION COACH, THE AUTHOR OF "NOT KALE!"
Ingredients: 4 cups cherry tomatoes, blanched, and skin peeled off 1.5 cups filtered water ½ cup Bio Tree Pickle & Sushi Vinegar 1 tsp chinese preserved dried orange peel, chopped 1 tsp chinese dried tangerine in sugar, chopped Method:
Set aside the cherry tomatoes when they are cool and place in glass jars.
Cook the pickle vinegar: combine water, pickle and sushi vinegar, orange and tangerine peels in a pot. Bring to boil and simmer for 3 minutes. Let it cool completely.
Pour the vinegar solution over the cherry tomatoes till they are covered. Cover tightly with the lids. Store in fridge and let the tomatoes pickle for at least 2-3 days before enjoying. Good as a side relish with barbecued fish, pork, chicken.
A cute, seasonal substitute for cherry tomatoes is tiny strawberries. Blanch hulled strawberries into boiling water for 3 minutes. Drain and cool before adding to vinegar.