Cherry tomatoes pickled with dried plums 话梅腌小番茄 | hua mei yan xiao fan qie
Juicy, sweet tomato orbs pickled in a sour brine infused with hua mei, salty-sweet Chinese dried plums. A chilled, effervescent, and refreshing appetizer to serve with dim sum dishes or as a starter.
Ingredients
Scale
- 1 pint (300 grams) cherry tomatoes
- 2 tablespoons (25 grams) rock sugar, a chunk slightly smaller than a golf ball
- 8 to 10 dried salted plums
- Juice of two limes, about ¼ cup (60 mL)
Instructions
- Bring a medium pot of water to a boil. Using a sharp-tipped knife, make two small cuts in a cross-shape on the bottom of each cherry tomato. Blanch the tomatoes in the boiling water for 10 seconds, then drain and shock in a bowl of ice water to loosen the skins. Remove the skins and set aside.
- In a small saucepan, combine 2 cups (480mL) filtered water, sugar, and the dried salted plums. Bring to a boil, then reduce the heat and cook over medium-low until the liquid is reduced by about a third. This will take about 15 minutes. Remove from the heat and let cool completely; the salted plums will release more of their flavor as they soak.
- Add the lime juice and the peeled tomatoes to a pint-sized mason jar. Pour in just enough brining liquid to fully submerge the tomatoes. Seal the lid and let tomatoes marinate overnight in the fridge. Spoon out a small amount with a clean utensil each time you serve, and return the jar to the fridge. The tomatoes will keep for up to three weeks, and their flavor will intensify over time.
