What I chose to pickle are cherry tomatoes. They are small and taste juicy and delicious. The reason I chose this is because I want to know what king of flavor it will develop when pickled. This is also why I chose a pickling method for these tomatoes.
I have chosen to pickle them in a brine solution; a solution of high salt content in water such as the sea or ocean. This is also I could preserve them so I could figure out what to do with them. It also kills bacteria which means that it can stay in the fridge for a long time beyond its expiration date. This brine, however, has added content such as vinegar, an her, and garlic in order to give the tomatoes added flavor.(http://en.wikipedia.org/wiki/Pickling, http://en.wikipedia.org/wiki/Brine, http://dictionary.reference.com/browse/brine)
The pickling recipe that I have followed is from here: http://prudentbaby.com/2012/09/entertaining-food/how-to-pickle-tomatoes-a-yummy-recipe-to-preserve-tomatoes/.
Cherry tomatoes (amount varies on how much you want to pickle)
1.5 cups apple cider vinegar
1.5 cups filtered water
2 tbls salt
2 tbls sugar
4-8 garlic cloves, sliced
- Poke 2-3 holes on each tomato in order for brine to seep in and be absorbed by the tomato.
- Combine all brine ingredients in a small pot and bring to a boil for 3-5 minutes.
- Let the brine cool to room temperature.
- Place tomatoes in glass jars and pour brine on top of them
- Refrigerate for 24 hours or longer
Here are the finished products:
The tomatoes look a tad shriveled and some of them has their skin coming off. This could be due to the fact that I poured the brine a tad early. The smell of vinegar is overpowering when close enough and the texture of the tomatoes are tender and soft when you bite into them, it is still soft and jelly-like. The first taste you notice is the cider vinegar from the brine, meaning that it is sour after the first bite. That taste goes away after a while and the tomato’s natural taste is the one that follows afterward, meaning that it still held on to that sweet taste. It also responds to umami, which means that it tastes delicious and satisfying. Overall, the taste of the pickled tomatoes are mostly sweet from the tomato and sugar and somewhat sour from the garlic, herb, and peppercorns.
What I can say from this experience is that I have preserved tomatoes that can go good with salads. What I failed on are two things; one is the brine. It was still too hot when I poured it on the tomatoes, which is the reason why their skin are starting to peel off. The second is the timing. I should have let them marinate and ferment longer than 24 hours to get better results. I would’ve given it at least a week for it to ferment in order to fully take advantage of the brine. Maybe next time I could make jerky or smoke a chicken.