Quick Cherry Tomato Pickles
Serve this sweet-and-tangy condiment on the side for an updated hit of flavour.
Servings: 3 cups (750 mL)
Ingredients:
Quick Cherry Tomato Pickles
Photography by Yvonne Duivenvoorden
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1/4 cup (50 mL) cider vinegar or wine vinegar
3 tbsp (50 mL) vegetable oil
2 tbsp (25 mL) granulated sugar
1 tbsp (15 mL) chopped fresh dill
1 tsp (5 mL) yellow mustard seeds
1/4 tsp (1 mL) each salt and pepper
4 cups (1 L) halved grape or cherry_tomatoes
3 green onions, minced
1 jalapeño_pepper, seeded and minced
Preparation:
In glass bowl, whisk together vinegar, oil, sugar, dill, mustard seeds, salt and pepper until sugar is dissolved. Add tomatoes, onions and jalapeño pepper; toss to coat. Cover and refrigerate for 2 hours. (Make-ahead: Refrigerate in airtight container for up to 24 hours. Strain off liquid.)
Source
Canadian Living Magazine: July 2007
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