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Pickled Tiny Tomatoes

Photo: Iain Bagwell; Styling: Caroline M. Cunningham
Hands-on time 20 mins
Total time 1 hr, 25 mins
Chill time 24 hrs
Yield Makes 12 to 16 servings
Use a mixture of baby tomatoes such as 'Sweet 100,' 'Yellow Pear,' or 'Sun Gold'--all are available at farmers' markets this time of year. This dish uses 3 pints of tomatoes, but feel free to halve the recipe.

Ingredients

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

How to Make It

  1. 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, if desired, 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.