Every time I’ve mentioned this recipe to someone, their first reaction “Pickled tomatos? I’ve never heard of that!” And when they try them they’re blown away by how incredibly delicious they are! My first attempt at this recipe was with Candyland currant tomatoes and they’re absolutely perfect in this application, producing nice, small, firm, flavourful pickles.
Originally from Spruce Eats.
|1 lb||Cherry/grape/currant tomatoes|
|4 Cloves||Garlic, peeled and sliced|
|1 t||Black peppercorns|
|1/2 t||Red pepper flakes|
|1||Quick Sweet and Sour Pickle Brine|
- Using a skewer or something similar, poke a hole in each tomato so the brine can penetrate the tomato.
- In each jar, place a rosemary sprig, and layer tomatoes, garlic, peppercorns, and red pepper flakes until jars are filled.
- (Optional) Place a weight on the top of the tomatoes (e.g. a glass pickling weight).
- Pour hot bring into jars and close.
- Allow to cool and then transfer to the refrigerator.
- Allow to pickle for two days.
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