Pickled Yellow Tomatoes 1

When I recently pickled my first own batch of green tomatoes, I started thinking about pickling other tomatoes and using other spices.

First up are some yellow cherry tomatoes, which I decided to try out with jalapeño.

Ingredients:
- 450 g (1 lb) yellow cherry tomatoes
- 200 g (7 oz) sugar
- 1.5 dL (²/₃ cup) vinegar
- 1.5 dL (²/₃ cup) water
- 1 jalapeño chilli, halved
- 1 + 1 + 2 tsp Atamon^[1]
for storing:
- 2 ¹/₂ L (pint-sized) glass jars

The jalapeño was rinsed, halved but not de-seeded. The two jalapeño halves were put in the pot together with sugar, water and vinegar. After bringing to a boil, the rinsed tomatoes were added. The pot was brought back to boiling and allowed to boil for 2 minutes. This caused the skins to come off of the tomatoes and I decided they had probably had enough.

Meanwhile the glass jars were prepared by filling them with boiling water, letting them stand for a couple of minutes, and then discarding the water before swirling a tsp of Atamon around in each of them (Atamon discarded afterwards).

Using a slotted spoon the tomatoes were transferred to the warm glass jars, making sure to put one half of the jalapeño in each jar.

The liquid in the pot was added 2 tsp Atamon and brought back to a boil before being removed from the heat and poured over the tomatoes in the jars. The jars were then closed tight.

It looked like I could have used another 100-200 g of tomatoes and still have them fit in the jars I used - although it might have required concentrating the juices a little after boiling the tomatoes.

I'm not sure how long these should stand before opening and tasting them. According to my little pickling book, pickled chillies need some 4 weeks before they're ready...

^[1] Brand-name aqueous solution of sodium benzoate used as preservative.