We’ve been getting a lot of cherry tomatoes in our CSA box. I’ve encouraged my kids to try them again to see if they’ve developed a taste for fresh tomatoes yet. No go. College Boy made a valiant effort, taking one of the largest ones, biting it in half, grimacing, and gagging a little . He choked it down though. He’s a trooper!
Since a college friend commented about adding tomatoes to my cucumber salad, I’ve had a bit of a craving for pickled tomatoes. But I lack the time, skill, or really the desire to start a full fledged canning operation in my very small kitchen. I came across this recipe for Quick-Pickled Cherry Tomatoes on Bon Appetit. My Faithful Assistant and I made them last night during our epic storm. We didn’t have some of the ingredients so I modified the recipe a bit.
Quick Pickled Tomatoes
1 pint cherry tomatoes
3/4 cup vinegar
3/4 cup water
3 cloves garlic, crushed
1 tsp sea salt
1/2 tsp celery salt
- Boil the vinegar, water and salts.
- Pierce the tomatoes and toss in a bowl with the crushed garlic.
- Allow the vinegar mixture to cool and then pour over the tomatoes.
- Let sit at room temperature and covered over night.
Because these are only fake canned, they don’t have a strong pickled flavor. You taste the vinegar and garlic, and you still taste a lot of tomato, too.
I loved them. I’m sure no one else in the house will eat them but that’s fine. In the heat of summer, it’s nice to have something salty with lunch and these are a lot better than chips.