Subject: Pickled Tomatoes
From: Unicorn (unicorn@indenial.com)
Date: Sun Jun 18 2000 - 02:35:47 EDT
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F O O D F U N N Y
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Here's a funny one from reader From Lori Kalda of Kirkland,
Washington:
My 22 month old daughter Natalie received a very realistic looking toy
horse (Barbie sized), for Christmas. I caught her at the dinner table
spooning apple sauce into its little plastic mouth. I exclaimed
"Natalie, your horsey can't eat real applesauce!"
She got a worried look on her face and yelled at the horse, "Spit it
out!"
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T O D A Y ' S R E C I P E
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Readers with a bountiful tomato harvest at the end of the summer will
particularly appreciate this recipe, which offers an alternative to
stewing and canning tomatoes.
Pickled Tomatoes
2 lbs (900 g) firm ripe tomatoes, cut into wedges
1 - 2 jalapeno chilies, chopped (with seeds)
1 cup (250 ml) white vinegar
3 Tbs (45 ml) sugar
1 Tbs (15 ml) salt
1/2 cup (125 ml) olive oil
4 - 8 garlic cloves, finely chopped
2 Tbs (30 ml) whole black peppercorns
1 Tbs (15 ml) each mustard seed, fennel seed, celery seed
Combine the tomatoes and jalapeno in a large bowl. Combine the
vinegar, sugar, and salt in a saucepan and bring to a boil over
moderate heat. Cook until sugar and salt are dissolved and the
mixture is clear. Remove from heat and set aside. Heat the olive oil
in a skillet over moderate heat. Cook the garlic, mustard seed,
fennel seed, and celery seed, and peppercorns just until they are
fragrant, less than 1 minute. Remove from the heat and add the
vinegar mixture. Pour over tomatoes, stirring gently to mix well.
Refrigerate covered for at least 3 days, or place in sterilized jars
with additional vinegar to cover. Will keep refrigerated for up to 3
weeks. Makes about 4 cups (1 L).
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