Pickled tomatoes
6 servings
30 minutes
Pickled tomatoes are a true embodiment of flavor harmony, where sweetness and tanginess unite in one dish. This recipe, born from the desire to preserve the juiciness of summer tomatoes, transforms them into a savory snack that complements any meal. Slightly blanched in boiling water, the tomatoes gently absorb the aromas of spices: black pepper, tarragon, and fennel, adding depth and spiciness. Boiled vinegar gives a piquant sharpness while sugar and onion balance the taste with delicate sweetness. After two months of infusion, pickled tomatoes become the perfect addition to meat and fish dishes and pair excellently with cheese and crusty bread. This is not just preservation but an art of keeping vibrant flavors in every jar that reveals itself with each taste.
1
Place the tomatoes — preferably not fully ripe — in a large pot of boiling water for 1 minute. Drain and pack them into a sterilized glass jar with a lid. Add pepper, finely chopped onion, sugar, and a pinch of salt.
- Tomatoes: 1 kg
- Black peppercorns: 1 tablespoon
- Onion: 2 pieces
- Sugar: 1 tablespoon
- Salt: to taste
2
In a small pot, bring vinegar to a boil and cook for 10 minutes. When the tomatoes cool down, pour the vinegar over them. Close the lid and leave for 24 hours.
- Vinegar: 750 ml
3
Add tarragon, fennel, and mustard, shake lightly, close the lid again — and leave for 2 months.
- Tarragon leaves: 1 piece
- Fennel: 1 piece
- Grainy mustard: 1 tablespoon