Pickled Cherry Tomatoes

[kirra]

Pickled Cherry Tomatoes

Ingredients:
B]
2 pints cherry tomatoes
4 cups white wine or cider vinegar
1 1/2 cups granulated sugar
1 teaspoon salt
1/2 teaspoon whole peppercorns
Small bunch (approximately 6 stems) fresh tarragon

Preparation:

Wash and drain the tomatoes, remove the stems, and cut them in half.
Place in a lidded container large enough to hold the tomatoes and about
five cups of liquid. In a saucepan, combine the rest of the ingredients.
Bring to a boil, reduce heat, and simmer for three minutes or until the
sugar is dissolved. Carefully pour the hot brine over the tomatoes, and
stir carefully. Let cool to room temperature, and store covered in the
refrigerator for up to two weeks. Serve with crostini, grilled fish, or
anything else that sounds good to you.

Pickle Experimentation Tips:

Stock up on vinegar: This is the essential ingredient to the no-fuss
process (whereas the fermentation method used for classic dill pickles
and kimchi relies on pickling salt). “We use cider vinegar for fruits
that have already changed in color (dried plums and figs),â€