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Pickled Red Tomatoes
[Photographs: Marisa McClellan]
Most pickle fans are familiar with pickled green tomatoes. This pickle is a whole other beast that works equally well scrambled into eggs or plated prettily with cheese and baguette. It is a little bit different and oh-so-good.
About This Recipe
| Yield: | makes 3 pints |
| Active time: | 45 minutes |
| Total time: | 1 week |
| Special equipment: | 3 mason jars, canning pot (optional) |
| This recipe appears in: | In a Pickle: Pickled Red Tomatoes |
Ingredients
- 2 pounds small, meaty tomatoes, peeled (like roma, plum or San Marzano)
- 1 1/2 cups red wine vinegar
- 2 tablespoons pickling salt
- 3/4 cup granulated sugar
- 2-inch piece fresh ginger, thinly sliced
- 3 tablespoons pickling spice
Procedures
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1
If canning, prepare a boiling water bath canner and 3 regular mouth pint jars. Place lids in a small saucepan, cover them with water, and simmer over very low heat.
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2
Combine vinegar, 1 1/2 cups of water, salt, sugar, and ginger slices in a pot and bring to a boil.
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3
Line up jars and measure 1 tablespoon of pickling spices into the bottom of each jar.
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4
Carefully pack peeled tomatoes into prepared jars, taking care not to crush them.
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5
Slowly pour brine over the tomatoes, leaving 1/2 inch headspace.
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6
Gently tap jars on a towel-lined countertop to help loosen any air bubbles. Use a wooden chopstick or plastic knife to help remove any bubbles that remain after tapping.
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7
Check headspace again and add more brine if necessary. Make sure to include 2 to 3 ginger slices per jar.
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8
Wipe rims, apply lids and rings and process in a hot water bath for 10 minutes.
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9
If you’re skipping the processing step, simply let jars cool on your countertop after capping. Once they reach room temperature, put them into the refrigerator.
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10
Whether you process these pickles or not, let them rest in the brine for at least a week before eating.