This is the season for using the fabulous tomatoes from your garden or from the farmers markets. Fresh is always amazing. But this recipe for pickled cherry tomatoes provides a new twist on enjoying the bounty.
This recipe is for a quick pickle to store in the refrigerator. Not a long-shelf storage pickle to eat this winter. The tomatoes take on the flavor of the pickling ingredients, a bit of tang from the vinegar and a hint of sugar enhancing the tomatoes natural sweetness. They are delicious added to a salad. The tiny tomato jewels add great color to a cheese board and make an awesome garnish for a cocktail.
For other pickled vegetables suggestions click here.
Pickled Cherry Tomatoes
1-pound cherry tomatoes
1 cup white vinegar
1 cup water
1 tablespoon kosher salt
1/4 cup granulated sugar
Place the cherry tomatoes into the canning jar(s) to just under the top, leaving room for the pickling liquid to cover.
Combine the remaining ingredients into a small saucepan. Bring to a boil, dissolving the salt and sugar. Pour the hot liquid over the tomatoes to cover completely, filling the jar to 1/2-inch from the top. Seal the jar tightly with the lid. Allow to cool on the counter. When cooled, place the jar in the refrigerator. Wait 24 hours before enjoying so that the vegetables have time to pickle. The pickled tomatoes will develop more flavor as they spend time in the pickling liquid. Store in the fridge for up to one month.
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