Pickled Cherry Tomatoes
Graphic by Angelie Zaslavsky
Best if left in the refrigerator four to five days before eating, these pickles can be part of a festive Jewish cheese plate that might also include sour cherries, dried figs and slices of halvah.
½ cup apple cider vinegar
¼ cup white wine vinegar
1 cup water
1 tablespoon kosher salt
2 teaspoons sugar
3 cups cherry or grape tomatoes
4 garlic cloves, thinly sliced
¼ packed cup fresh dill (stems okay)
1 sprig rosemary
2 teaspoons black peppercorns
1) Combine the apple cider vinegar, white wine vinegar, water, salt and sugar in a small saucepan and set over medium-high heat. Bring to a boil, stirring to dissolve the sugar and salt. Remove from the heat and let cool for 15–20 minutes.
Leah Koenig’s new cookbook Image by Linda Pugliese
2) Use the tip of a very sharp knife to lightly pierce each tomato in 2 or 3 places. Pack the tomatoes into a clean, dry 1-quart glass jar along with the garlic, dill, rosemary and peppercorns. Pour the vinegar mixture over the top to cover the tomatoes. Cover the jar with a dish towel and let stand until the brine cools completely, at least 2 hours. Cover the jar with a lid and refrigerate for up to 2 weeks. The flavor will continue to develop in the refrigerator. Serve cold.
Recipe reprinted with permission from “The Little Book Of Jewish Appetizers” by Leah Koenig, Chronicle Books 2017.
