Quick-Brined Tomatoes


12 campari tomatoes (or 1 lb cherry ones)
3 bay leaves
5 peppercorns
10 black peppers
2 tbsp salt
2 tbsp sugar
2 ml 70% vinegar (same as 46 ml 3%, 24 ml 6%, or 16 ml 9% vinegar)


Prepare a standard 1/4 gallon glass can (wash and dry).

Wash the tomatoes, place in a deep bowl, and pour boiling water over them for about 30 seconds, drain, and pour cold water over the tomatoes.

Remove the skins and stalks (if you’re cooking with campari tomatoes, or just remove the skins if using cherry tomatoes).

Place them in the can. Pout cold water over them to fill can, then sift all the water into a small saucepan.

Put all of the salt, sugar, peppers, and bay leaves into the can, and bring to boil.

Boil for about 2-3 minutes, then cool, add vinegar to the brine, and pour everything, leaves and peppers included, into the can with the tomatoes.

Cover, leave for 24 hours at room temperature or for 48 hours in a refrigerator, and serve as an appetizer.

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