Recipes - Week of September 15th

Savory Pickled Tomatoes & End of summer veg

Servings: 2 servings
Prep Time: 20

LINC BOX INGREDIENTS

1 pint Cherry Tomatoes
¼ cup thin sliced Onions
¼ cup sliced Heirloom tomatoes
¼ cup diced Eggplant

PANTRY INGREDIENTS

1-2 cloves Garlic
2 cup Apple Cider Vinegar
Herbs
2 cups water
2 tablespoon Peppercorn
2 tablespoon Kosher Salt
2 tablespoon Sugar
¼ cup Cucumbers
Anything else you want to save from garden

PROCESS:

  1. Prepare the veggies. Use a skewer to poke a hole through each of the tomatoes.

  2. Place the garlic and peppercorns in a wide-mouth pint jar.

  3. Pack the tomatoes and veggies into the jar.

  4. Make the pickling brine.

    • Place the vinegar, water, salt, and sugar in a small saucepan over high heat.

    • Bring to a rolling boil, stirring to dissolve the salt and sugar.

  5. Pour the brine over the tomatoes, filling the jar to within 1/2 inch of the top. You might not use all the brine.

  6. Gently tap the jar against the counter a few times to remove all the air bubbles. Top off with more pickling brine if necessary.

  7. Tighten the lid. Place the lid over the jar and screw on the ring until tight. Cool and refrigerate. Let the jar cool to room temperature.

  8. Store the pickles in the refrigerator. The pickles will improve with flavor as they age — try to wait at least 48 hours before cracking them open.

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