Pickled Tomatoes

Pickled Tomatoes

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