Pickled turnips (left) and cherry tomatoes from Leah Koenig’s ‘Little Book Of Jewish Appetizers.’ Image by Linda Pugliese

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.

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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.

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