Toast the spice seeds in a small skillet over medium heat, stirring constantly, until they become fragrant and start to release their flavorful oils.
1 1/2 pounds grape or cherry tomatoes
2 3/4 cups water
3 tablespoons sugar
1 3/4 cups cider vinegar
1/4 cup cilantro sprigs
1/4 cup parsley sprigs
1 tablespoon kosher salt
1 teaspoon black peppercorns
1 teaspoon mustard seeds, toasted
1 teaspoon cumin seeds, toasted
1 teaspoon coriander seeds, toasted
How to Make It
Bring a large pot of water to boil. Cut an X in the base of each tomato. Add tomatoes to pot; boil 45 seconds. Rinse tomatoes under cold water until cool; peel. Discard skins. Place tomatoes in glass jars or a large glass bowl.
Combine 2 3/4 cups water and sugar in a small saucepan. Bring to a boil; cook 2 minutes or until sugar dissolves, stirring constantly. Remove from heat. Add vinegar and remaining ingredients to water mixture; cool to room temperature. Pour vinegar mixture over tomatoes. Cover and let stand in refrigerator 1 week.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
excellent...a little time consuming, peeling tomatoes, and then waiting a week...but the taste is fresh and clean. i think next time i will make the pickling solution first so that i can pour onto peeled tomatoes right after i place in jars.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!