Quick Pickled Tomatoes: the Solution to the Over-productive Tomato Plant

I love the concept of quick pickling, because I am partial to both the aspect of food preservation, as well as the final result, of a delicious and refreshing snack. when my mom started growing tomato plants, a new challenge struck: how are we going to use all of these tomatoes. While giving them away and eating them proved helpful, there were still many either under-ripe or split that did not seem appropriate for either of those options. I chose pickling these tomatoes as the solution for three primary reasons

1. I love pickling- I have experience with it, enough said!
2. It is thermally conscious- while I love tomato sauce, I don' love the idea of standing over a big pot on a summer day.
3. It is not something I had seen a lot of- there are many a picked vegetable, however in my research, I have not found too many tomatoes.... an adventure!

My goal was to create something like a pickled relish, and to use many of the flavors of gazpacho and relish to have a refreshing result.

• 2 jar(s)
• 2 medium-large tomatoes (a little under ripe)
• 1 half an onion
• water
• salt
• 3 tablespoons white wine vinegar
• 2 tablespoons apple cider vinegar
• 4 tablespoons white vinegar
• a few black pepper corns
• a few sprigs of parsley
• 2 cloves of garlic

I first cut the tomatoes into halves, after removing the stem, then into quarters. I cut each quarter into thirds, which were appropriately sized chunks to fit in the jar.

I placed the chunks of tomatoes in a bowl, salting lightly between layers .This used about a tablespoon and a half of salt. Try not to squish the tomatoes.

I cut the onion into thin rings, and then in half

I packed the jars as full as I could, without squishing the tomatoes. make sure to evenly distribute the onions.

I peeled, cut, and crushed the cloves of garlic, adding one clove to each jar. I added 3 peppercorns to each of the jars, but you can definitely add more. I chopped up a couple of sprigs of parsley, which can easily be subbed for cilantro.

I mixed the white wine vinegar and the apple cider vinegar in a bowl, and divided it evenly between the jars. I added two tablespoons of white vinegar to each jar. Is using three types of vinegar necessary? probably not, but i liked the combination of the flavors.

I topped off both jars with water (about 1/4 cup per jar), and placed them in the fridge, where they sat for 48 hours.

Eat it with chips, as a side, or just by itself.... Enjoy!