I’ve got more tomato goodies for ya this week! Excited? Me too! Bored? Rest assured that my harvest is on its way out and I promise to shut up about tomatoes after this post.
In last week’s garden update + tomato round up I told you about my crazy prolific currant tomato situation. Gauging by my instagram feed, I’m pretty sure that many of you are also graced with a similar harvest…or maybe it’s just that I follow all the tomato people.
So, tomato people…I have a recipe for you! These pickled tomatoes come to you all the way from Belarus, from my aunt who’s been pickling her harvest for many many years. I made a few tweaks to accommodate for ingredient differences (they have 9% vinegar!) and the fact that these tomatoes are super tiny. I also added a chilli pepper :) :) :)
- 500ml (2 cups) filtered water
- 4 Tbsp. apple cider vinegar
- 1Tbsp. sea salt
- 1 Tbsp. sugar
- 4 cups of small tomatoes (see note)
- few sprigs of dill or dill flowers
- 2 cloves of garlic
- 1 chili pepper (use your judgement + heat preference), slit lengthwise
- currant leaf (optional)
- Combine water, vinegar, salt, and sugar in a small pot and bring to a boil. Stir to ensure that salt and sugar are dissolved.
- Place the remaining ingredients in a clean 1L jar and pour over the hot (or slightly cooled - see note) liquid.
- Close the jar and let it cool to room temperature.
- Refrigerate for at least 24 hours before eating.
- Store refrigerated.
**Important** - My tomatoes were really tiny and cracked readily, allowing the brine to penetrate the tomatoes easily. For this reason, I let the brine cool slightly before pouring it over the tomatoes, as I found the hot brine cooked them to mush. If you're using larger tomatoes, or ones with a thick skin, you may want to pierce a hole or two using a tooth pick and use hot brine. I haven't tried this with full-sized tomatoes, but they may need a little more cooking/work, so for this recipe stick to small (currant, cherry, grape, etc...) tomatoes.