Pickled Tomatoes

Name: Pickled Tomatoes
Ingredients: 1 1/2 pounds grape or cherry tomatoes; 2 3/4 cups water; 3 tablespoons sugar; 1 3/4 cups cider vinegar; 1/4 cup cilantro sprigs; 1/4 cup parsley sprigs; 1 tablespoon kosher salt; 1 teaspoon black peppercorns; 1 teaspoon mustard seeds, toasted; 1 teaspoon cumin seeds, toasted; 1 teaspoon coriander seeds, toasted

11 ingredients

5 steps

Ingredients

1 1/2 pounds grape or cherry tomatoes
2 3/4 cups water
3 tablespoons sugar
1 3/4 cups cider vinegar
1/4 cup cilantro sprigs
1/4 cup parsley sprigs
1 tablespoon kosher salt
1 teaspoon black peppercorns
1 teaspoon mustard seeds, toasted
1 teaspoon cumin seeds, toasted
1 teaspoon coriander seeds, toasted

Directions

1

Bring a large pot of water to boil. Cut an X in the base of each tomato. Add tomatoes to pot; boil 45 seconds. Rinse tomatoes under cold water until cool; peel. Discard skins. Place tomatoes in glass jars or a large glass bowl.
2

Combine 2 3/4 cups water and sugar in a small saucepan. Bring to a boil; cook 2 minutes or until sugar dissolves, stirring constantly. Remove from heat. Add vinegar and remaining ingredients to water mixture; cool to room temperature. Pour vinegar mixture over tomatoes. Cover and let stand in refrigerator 1 week.
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