- 55 g (¼ cup) caster sugar
- 2 tbsp coarse cooking salt
- 375 ml (1½ cups) white vinegar
- 8 dill sprigs
- 1.5 kg cherry or baby heirloom tomatoes
- 8 garlic cloves, thinly sliced
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Start this recipe 3 days ahead. Will keep for 6 months. Refrigerate after opening and use within 3 weeks.
Makes 4 cups
Place 250 ml water, sugar and salt in a saucepan over high heat, stirring to dissolve sugar. Bring to the boil. Add vinegar and cook, stirring, for a further 5 minutes or until slightly reduced.
Place dill, tomatoes and garlic in a 1.5 litre sterilised jar. Pour over the hot liquid. Add boiling water if needed so jar is filled up to 2 cm from top. Seal tightly and store for 3 days before eating. Serve with grilled or cold meats and fish.
Photography by Brett Stevens.