This basic quick recipe can be used to pickle any vegetable. Adjust the seasonings by using other seeds -- cumin, fennel, brown mustard, allspice, dill, juniper berries -- and altering other flavors -- ginger instead of garlic, cinnamon stick. Also try varying the vinegar used; cider, white wine, red wine all provide different flavor profiles absorbed by the tomatoes.
Try pickling jalapenos for a snappy addition to a burrito, bahn mi sandwich or black beans and rice. This is a very flexible recipe inspired by Michael Ruhlman, Michael Symon and David Lebovitz.
Instructions
Wash the tomatoes well.
If using cherry tomatoes, prick each tomato once with a sharp knife, to ensure the brine gets all the way inside. (If pickling jalapenos, make three or four small slits.)
If using large green tomatoes, cut into quarters or sixths.
Pack the tomatoes tightly into sterilized pint or quart jars.
Heat the water, vinegar, garlic cloves, salt and sugar to the boiling point, then boil for 5 minutes.
Into each pint jar, add one chile, if using, and 1 tablespoon each of the seeds and peppercorns. Add one bay leaf to each pint jar. (Double the quantities for quarts.)
Pour the hot brine over the tomatoes, tuck in the garlic cloves, cover the jars, and cool on the counter.
Refrigerate for a week, at which point, your pickles are ready to be consumed.
Makes 4 pints or 2 quarts.
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