Pickled Tomatoes (1)

Last fall I tried my hand at pickling to-ma-toes.

By now all I have left is one jar of my jalapeño pickled yellow cherry tomatoes. These were the least popular with the various guests I served them for. The basic principle worked as intended: the tomatoes really took up the hotness of the jalapeño. Personally I like them, but I am not surprised the other two went faster. If I try to to pickle yellow cherry tomatoes again I shall be careful to boil them less.

The cinnamon pickled red cherry tomatoes were quite popular with some of my guests. The cinnamon flavour, acidity and sweetness made for a delicious whole. When I do this again, I shall a larger batch - and also for these try less boiling than the first time around.

As previously mentioned the vanilla pickled green tomatoes turned out pretty nicely. Unlike the other two kinds these were certainly not overcooked - rather the opposite (if anything). I think I might try using vanilla bean instead of vanilla sugar, just to see if it makes a difference.