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.
- 1-1/2 pounds - red tomatoes
- 2 - cloves garlic
- 2 - bay leaves
- 1/2 - inch knob ginger, peeled
- - a few sprigs of parsley
- 2 cups - water
- 3 tablespoons - distilled white vinegar
- 1 tablespoons - salt
- 4 teaspoons - sugar
- 1 teaspoon - coriander seeds
2 to 4
2 to 4
- 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.