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Good morning friends! It’s almost the weekend, and it is almost August. Can you believe it? I’ve said this before, some days time seems to be crawling at a snails pace and other days it is whizzing by so fast it is hard to believe that I have spent the last 5-6 months in the house.
I’ve been making and eating a lot of tomato dishes the last few weeks with the bounty from my neighbors garden. A girl can only eat so many BLT’s, tomato pies and caprese salads so I’ve been looking for new recipes to preserve some of the tomatoes so that I can give some to my neighbors when they return.
One of the recipes that I tried was pickled cherry tomatoes and they are delicious. The recipe is very easy and you can store them in the refrigerator for up to a month. They are great on salads, alone, on sandwiches or even a charcuterie board. Have you ever made or tried a cherry tomato?
Pickled Cherry Tomatoes
2 cups apple cider or white vinegar
2 cups water
zest of one lemon
2 pints of cherry tomatoes
4 cloves of garlic, minced
1/4 teaspoon mustard seeds
Wash the tomatoes and set aside. Combine the vinegar, water, sugar, salt and lemon zest in a medium sauce pan. Bring to a boil then simmer and stir until the sugar and salt are dissolved. Set aside to cool to room temperature.
Divide the garlic, red pepper flakes and mustard seeds between sterilized jars. Poke the tomatoes once or twice with a skewer or a toothpick then add to jars. Pour the cooled liquid over the top of the tomatoes leaving a little room at the top, cover with the lids and refrigerate. May be stored in the refrigerator for up to one month.
If you have a favorite pickled vegetable or pickling recipe please share!
Have a great day friends.