Lunch: Pickled Tomatoes

Ingredients

4 firm or slightly under ripe plum or roma tomatoes, cut into thick wedges
2 cups water
1 tablespoon whole coriander seeds
4 garlic cloves, whole
2 bay leaves
2 bird’s eye chiles, whole
1/4 cup sugar
1/4 cup kosher salt
1/2 cup cider vinegar
3/4 cup champagne vinegar

Instructions

Combine all ingredients except for the tomatoes in a medium 4 quart saucepan, whisking until the sugar is completely dissolved. Bring to a rolling boil. Lower the heat and allow the pickling liquid to simmer gently for 5 to 8 minutes. Pack the tomatoes into a 1 quart heat proof jar and then carefully pour the boiling hot liquid over the sliced tomatoes. Let cool to room temperature and then refrigerate until ready to use.

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