These tangy, perfectly-seasoned pickled tomatoes are a great way to turn a bumper crop into a long-lasting, homemade condiment you can enjoy all winter or gift to friends and family.
INGREDIENTS:
1 1/2 lb. red tomatoes
2 cloves garlic
2 bay leaves
1/2-inch knob ginger, peeled
A few sprigs of parsley
2 cups water
3 tbsp. distilled white vinegar
1 tbsp. salt
4 tsp. sugar
1 tsp. coriander seeds
DIRECTIONS:
Chop the tomatoes into large chunks and layer them with garlic, bay leaves, ginger, and parsley in airtight glass containers with tight-fitting lids.
Place the water, vinegar, salt, sugar, and coriander seeds into a small saucepan and bring to a boil over high heat.
Remove from heat and steep for 2 minutes.
Gently pour the hot liquid over the tomatoes, put the lids on the containers, and let come to room temperature (about 1 hour). Refrigerate overnight.
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