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Pickled Cherry Tomatoes

From ALFN Local Food Club

<p>This recipe sounds awesome and involves no actual canning. Just a refrigerator. I imagine you can change around the pickling brine however you want, opting for a dill/white vinegar or something spicy instead of sweet. I also imagine you could do this with any kind of tomato, not just cherry. <br /> The point is this: I&#8217;ve bought more tomatoes than I can even feasibly eat this past week, and I need a way to enjoy them more slowly. A cold pickled method seems just the ticket.</p>
Source: Butterfingers: Food and Stuff. Link: (Entered by Arkansas Local Food Network)
Serves: However many

4 tbsp Rice Wine Vinegar
2 pounds Cherry Tomatoes
1 handful Ice cubes
Water, to cover
1.5 cups Water
2 tsp Brown Sugar
1 cup Dried Plums
2 cups Rice Wine Vinegar
1 Handful Basil or Mint leaves

Step by Step Instructions
  1. Bring your first measurement of vinegar to a boil in a pot of water. Score your tomatoes with a small "X" where the steam once was. Pop the tomatoes in the boiling water for one minute. Strain and place in ice water immediately. Drain the water and let them cool in the fridge.
  2. In a sauce pan, bring the rest of your vinegar, water, brown sugar, and plums to a boil and simmer for several minutes, allowing the plums to seep their flavor. Allow the brine to chill. Add the tomatoes and leave in the fridge. Voila! Non-rotting tomatoes!