2 lbs. cherry tomatoes, 6 tarragon leaves, 4 cloves, 6 white peppercorns, 6 coriander seeds, 2 pinches sea salt, 1 quart vinegar, a thin needle, A large canning jar or two.
Wash the tomatoes, without removing the steams, if possible. Dry them carefully with a cloth, and pierce them in two or three spots with a thin needle. Wash and blot dry the tarragon leaves. Put the tomatoes in a large jar, or two small ones, along with the tarragon, cloves, peppercorns, and coriander seeds. Add the salt and pour in the vinegar. Seal the jars airtight and store in a cool, dark, dry place.
Wait approximately six weeks before eating.
Patrick Eude, Le Havre from Preserving Food without Freezing or Canning
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I see that this post was made over a year ago, so I'm taking a gamble on if anyone will actually provide me an answer to the question, but can someone provide me with insight on how this turned out? I put up about 6 quarts of cherry tomatoes using this exact method yesterday, and today I am a bit worried about this method being safe, since the jars don't seal and aren't kept in the fridge. Thank you!
ReplyDeleteJacki, I know you've probably eaten all your bountiful cherry tomato vinegar bombs at this point, but no microorganisms will grow in a straight vinegar solution. Too acidic.
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