Pickled Tomatoes

Pickled Tomatoes

Prep Time: 15 - 20 minutes, overnight rest period

Cook Time: 5 minutes

Servings: 12 oz jar

Ingredients:

• 1 ½ cups small (or cherry) tomatoes
• 1 garlic clove
• 1 bay leaf
• ½ cup distilled white vinegar
• ½ cup water
• 1 tbsp kosher salt

Directions:

1. Bring a large pot of water to a boil. On each tomato, score (cut) a small x on the bottom of the tomato. This makes peeling the skin easier.
2. Prepare a large bowl of ice water.
3. Drop the tomatoes into the boiling water and blanch for one minute. Drain and put immediately in the ice water. After a few minutes, remove the skin of the tomatoes. Place the tomatoes in a glass jar along with the garlic clove and bay leaf.
4. In a small pot, add the distilled white vinegar, water, and kosher salt. Bring to a simmer over medium heat, stirring often until the salt is dissolved.
5. Pour the warm brine over the tomatoes. Let come to room temperature before placing in the fridge for at least 24 hours before consuming. Stays well in the fridge for up to a month.