Full disclosure - we purchased these Sun Gold pickled cherry tomatoes from the Union Square farmer's market this August. In a moment of inspired desperation we broke open the jar and mixed a cocktail using approximately 1 part brine to 2 parts vodka and a spoonful of tomatoes co-mingled with pickling spice. Here is our best recipe approximation.
PIckled Sun Gold Tomatoes
- 3 cups Sun Gold Tomatoes, ripe but firm
- 2 cloves garlic, peeled
- 2 bay leaves
- 1 small handful fresh thyme
- 1 tablespoon yellow mustard seeds
- 1 tablespoon black peppercorns
- 2 tablespoons kosher salt
- ! tablespoon lime juice
- 1 1/2 cups apple cider vinegar
- 2 tablespoons sugar
Prick each tomato with a sharp paring knife creating a small deep incision. Divide garlic cloves and bay leaves between 2 pint sized clean ball jars with lids. Pack jars with tomatoes, layering in thyme sprigs as you go. Combine mustard seeds, peppercorns, salt, lime juice, vinegar and sugar in a small saucepan. Bring to a boil and then simmer until salt and sugar dissolves. Remove from heat and divide hot liquid between jars making sure that tomatoes are completely submerged in liquid. Let stand until cool. Screw on lids and refrigerate at least 3 days before serving. Tomatoes will last about 3 weeks refrigerated.