Pickled tomatoes from Cooking Light Magazine, August 2013 (page 82)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires 1 week standing time.

  • kitchen_chick on August 25, 2022

    Just made these pickles so I can’t comment on the flavor yet, but I do want to say that 45 seconds is way too long for boiling cherry tomatoes. Give them a tiny slice or prick with a knife and boil *in small batches* for 5-10 seconds tops. Skins will come off easily without taking a lot of flesh with them. Recipe doesn’t say what kind of kosher salt or mustard seeds to use. I used diamond crystal salt and brown mustard seeds.

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