QUICK-PICKLED TOMATOES

• servings: Makes 1 quart/1 Litre

Ingredients

1 cup apple cider vinegar

¾ cup water

4 teaspoons kosher salt

2 teaspoons sugar

12 ounces assorted baby heirloom tomatoes

3 lemon rind strips

8 sprigs thyme

4 cloves garlic

¼ teaspoon crushed red pepper

Directions

1. In a small saucepan, bring vinegar, ¾ cup water, salt, and sugar to a boll over medium-high heat. Remoue from heat, and set aside.

2. In a 1-quart wide-mouth jar, layer tomatoes, lemon rind strips, thyme, and garlic. Sprinkle with red pepper. Pour warm vinegar mixture ouer tomatoes. Cooer and let stand at room temperature for 1 hour. Refrigerate overntght.

Quick-Pickled Tomatoes will keep refrigerated for up to 1 week. Serue with grilled sausage and white Cheddar cheese, if desired.

Notes

TOMATO TRICKS

To quickly ripen tomatoes, place them in a brown paper bag and store them overnight on the counter. To prevent green tomatoes from ripening, place them in the refrigerator.

KEEP THEM FRESH

For the best flavor, do not refrigerate tomatoes. Store them at room temperature.