Pickled Tommy Toes

Pickled Tommy Toes! Tommy toes are simply what I grew up calling a cherry/grape tomato! My favorite happens to be Yellow Pear Drops from Gurney’s! This variety is extremely prolific and has been very disease resistant even in our very humid and rainy climate. A quick pickled tomato is a flavor explosion! You get all that beautiful fresh tomato flavor. THEN the vinegar gets you! There is also the lovely basil flavor in there! I love serving these on salads and with charcuteries! But if I’m being really honest they’re best enjoyed at 3 am standing in front of the fridge with a fork in hand. Recipe below! 

Pickled Tommy Toes

Your favorite small tomato variety - I used Pear Drops 

Fresh Basil - a few leaves per jar (to taste)

5 cups white vinegar

5 cups water

5 tbs kosher salt

1 tbs sugar

mustard seeds

black peppercorns

Wash the tomatoes. Pack the tomatoes into clean glass jars. Tuck several basil leaves into each jar. Add approximately I teaspoon of both the mustard seeds as well as the peppercorns to a pint sized jar. Adjust if using smaller or larger jars. This doesn't have to be precise. Combine the vinegar, water, salt and sugar. Bring to a gentle boil and stir until the salt and sugar are dissolved. Remove from heat and pour liquid over tomatoes and seasonings. Cover with clean lids and allow to cool before placing the jars in the fridge. Refrigerate for a minimum of 24 hours, but preferably 48 hours before sampling. The will last I month in the fridge! Enjoy!