Pickled Tomatoes

September 2, 2015 6 Comments

Matt's Wild Cherry and Yellow Currant Tomatoes

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 :) :) :)

Matt's Wild Cherry TomatoesMatt's Wild Cherry and Yellow Currant TomatoesMatt's Wild Cherry and Yellow Currant Tomatoes
Pickled Tomatoes

Pickled Tomatoes

Ingredients

  • 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)

Instructions

  1. Combine water, vinegar, salt, and sugar in a small pot and bring to a boil. Stir to ensure that salt and sugar are dissolved.
  2. Place the remaining ingredients in a clean 1L jar and pour over the hot (or slightly cooled - see note) liquid.
  3. Close the jar and let it cool to room temperature.
  4. Refrigerate for at least 24 hours before eating.
  5. Store refrigerated.

Notes

**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.

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6 Comments

  1. Reply

    janet @ the taste space

    September 3, 2015

    What a marvelous idea, Sofia. It is a shame my fridge is so small otherwise this seems like a great thing to stockpile into the winter. ;)

    • Reply

      Sofia

      September 3, 2015

      My aunt actually stores them in the cellar through the winter, but she does bigger tomatoes and boiling water, so I’m hesitant to assume that I can do the same with the little ones, especially since tweaking the recipe. I’d love to be able to stockpile as well…fridge space is pretty tight, but it’s nice just to preserve them there for a few extra weeks and have a different way of enjoying them.

  2. Reply

    Brianne

    September 3, 2015

    These are beautiful! Someday when I have a yard that gets sun, I’ll grow cherry tomatoes again and do this with them :)

    • Reply

      Sofia

      September 3, 2015

      I wish I could share!!! Have you heard of dwarf tomatoes? I’m just learning about them now and apparently the plants are so small (with regular sized fruit), that they’re totally fine growing in pots…maybe you can plant a few on a side of your house that gets some sun! http://www.dwarftomatoproject.net/

  3. Reply

    Sophie|A Kitchen In Uganda

    October 9, 2015

    Today morning, I harvested a kilo of cherry tomatoes from our hedge! I am going to try this! Thanks

    • Reply

      Sofia

      October 9, 2015

      Those cherry tomatoes are no joke…mine are still going strong too and it’s pretty late in our season. Hope you enjoy them pickled! Let me know how they turn out.

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