Pickled Tomatoes

Pickled Tomatoes

Therese
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Ingredients
  

  • 3 pt. assorted grape tomatoes
  • 2 cups seasoned rice vinegar
  • 3 Tbsp sugar
  • 3 garlic cloves thinly sliced
  • 1 Tbsp pickling spice
  • 1 Tbsp kosher salt
  • 1 1/2- inch piece fresh ginger peeled and sliced

Instructions
 

  • Pierce each tomato 3 times using a wooden pick or skewer, and place tomatoes in a large glass bowl.
  • Bring vinegar, next 4 ingredients and ginger, and 1 1/2 cups water to a boil in a large saucepan over high heat.
  • Remove from heat, and pour over tomatoes.
  • Cool 1 hour.
  • Cover and chill 24 hours before serving.
  • Refrigerate in an airtight container up to 2 weeks.
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