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–+ servings

Pickled Tomatoes

Omid Roustaei, The Caspian Chef
Pickled Cherry Tomatoes: From Garden to Kitchen
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Prep Time 20 minutes
Pickling time 4 days
Total Time 4 days 20 minutes
Course Side Dish
Cuisine Global
Servings 4 cups

Ingredients
  

  • 4 cups cherry tomatoes,
  • 4 cloves garlic, thinly sliced
  • 2 cinnamon sticks, broken in half
  • 1 teaspoon yellow mustard seeds
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon allspice berries
  • 1/2 teaspoon cloves
  • 1/2 teaspoon black peppercorn
  • 4 springs fresh thyme
  • 1 tablespoon sea salt
  • 1 tablespoon sugar, optional
  • 1 1/2 cups apple cider vinegar, more as needed
  • 1 1/2 cups water, more as needed

Instructions
 

  • Wash the tomatoes, then prick each one several times with a toothpick to help the vinegar soak in.
  • Place the tomatoes in a large glass jar along with the garlic, spices, thyme, salt, and sugar.
  • Pour in the vinegar and water. Close the lid tightly and turn the jar upside down a few times so the salt and sugar dissolve and the spices distribute evenly.
  • Make sure the tomatoes are fully covered with liquid, adding a little more vinegar or water if needed.
  • Seal the jar and refrigerate.
  • The tomatoes will be ready to enjoy after about 48 hours, but the flavor becomes richer if you let them sit for 2–3 days. They’ll keep in the fridge for up to a month.

Notes

These are the spices and herbs I used, but feel free to swap or adjust them to create the flavor combination you like best.
Keyword food preservation, garden to kitchen, pickled, tomatoes
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