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Tomates-Cerises a l'Aigre-doux




Source of Recipe


CF


Recipe Introduction


I have a quart of these tomatoes in the fridge. They look so pretty. I sampled two of them last week. I used grape and yellow pear. I didn't have either of the two herbs you suggested, so I used a teaspoon of mixed Italian dried herbs. I think it will work well. They are still firm and taste yummy.

Makes 1 quart
• 1 quart water
• 2 tablespoons coarse sea salt or kosher salt
• 1 pound firm cherry tomatoes (round and plum varieties of all colors can be used)
• 2 cups cider vinegar
• 1/4 cup granulated sugar or more to taste
• 2 sprigs fresh summer savory or tarragon
• 12 black peppercorns



In a large bowl, combine the water and salt, and stir to dissolve the salt.

Prick the bottom of each tomato once with a clean needle. Place the tomatoes in the salt brine, cover and marinate for 24 hours at room temperature.

In a large saucepan, combine the vinegar and sugar. Stir to dissolve the sugar. Bring just to a boil over high heat. Remove from the heat and cool thoroughly.

Remove the tomatoes from the salt brine and drain thoroughly. Discard the salt brine.

Carefully place the tomatoes in a 1-quart canning jar. Arrange the herbs and peppercorns around the edges of the jar. Pour the vinegar-sugar mixture over the tomatoes. Secure the jar tightly. Let sit in a cool, dry place -- or in the refrigerator -- for 3 weeks before tasting.

Serve as a pickle, or as an appetizer, with toothpicks to spear. Once opened, the tomatoes can be stored in the refrigerator for up to 3 months. --