I did a 50/50 vinegar, water, a crushed garlic clove, ½ tsp of sugar,½ tbsp of salt , put in a good size sprig of fresh dill.. And a few cracked pepper corns. I poked each tomato once with a toothpick to just break the skin. Just a pint jar.
I've had pickled green tomatoes before. It never occured to me to do my own with cherry tomatoes.
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Seems the main difference is the apple cider vinegar, mine had that as an option, i went with just white, i am curious to see how this will be.I've had pickled green tomatoes before. It never occured to me to do my own with cherry tomatoes.
We're going to a farmers market today. So I'll get some cherry tomatoes and give this a try. Here's the recipe I found and will try.
How To Pickle Cherry Tomatoes
If you're looking for a quick way to preserve a bunch of cherry tomatoes, pickling is a unique way to put them to good use.
Sometimes I switch out between the two when pickling veggies. I'll use cider vinegar the first time for this.
Nice, i vaccum sealed mine also. Ill see if I can get a pic up also. The cider vinegar sure gave them a nice orange tinge. Im gonna give mine a taste tomorrow, that will be 3 days, should give a reasonable idea what they are like.
I wasn't thinking of it either but I picked up a cherry tomato plant in the spring, i didn't really want cherries but I waited too long and its all they had left. I prefer indeterminate but there wasn't any. Well, this plant must be nuclear grade or something, im gonna have hundreds of tomatoes so I figured i better figure something out soon or im gonna be over run.
Yup! Love that stuff. I didn't know that ripe pickled tomatoes was even around before today.
If you try another batch you might poke extra holes in them or slice them in half.
Maybe the cider vinegar makes a difference? A couple other recipe calls for making three or more holes.
I was thinking about that, the most recipes said 1 hole, more make the tomato mushy so i played it safe. This is going to take a bit of testing
