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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Zingy pickled tomatoes from Chef Paul Virant of Vie. Ingredients:
2 1/2 cups water |
2 cups champagne vinegar |
2 tbsps. salt |
1 tbsp. sugar |
1 pint baby or cherry tomatoes |
16 dill sprigs |
2 tbsps. each: dill seeds, peppercorns |
Directions:
1. Combine the water, vinegar, salt and sugar in a medium saucepan over medium-high heat; heat to a boil.
2. Place 3 clean pint jars and tops in a stockpot; cover with water. Heat to a boil over medium-high heat; remove from heat. Let stand in hot water until ready to use; remove and drain.
3. Divide the tomatoes equally among the jars. Divide the dill sprigs, seeds and peppercorns equally among the jars. Ladle the hot vinegar liquid over the tomatoes, leaving 1/4-inch space at the top. Press a rubber spatula down the sides of the jars to make sure they are packed full. Wipe the rims of the jars with a damp, clean cloth. Cover with the tops; close the jars with the rings but do not screw them tightly.
4. Process in a water bath 30 minutes; let cool. Check lids for a seal after 24 hours. Lid should not flex when center is pressed. Remove rings, if desired. Store in cool, dark place up to one year.
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