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Pickled Tomatoes Recipe

   
 

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     Pickled Tomatoes

Category   Appetizers
Sub Category   None
Servings   8
Preptime   15 min

Ingredients
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

Instructions
1. 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. 2. 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.
Cooking Light AUGUST 2013


Originally Submitted
7/14/2013





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