PICKLED CHERRY TOMATOES

I love cherry tomatoes and was lucky to be able to grow my own. They did great until we had a hard frost, bye- bye plant.

Since I missed snacking on them I picked up a few containers at our local produce store. I wanted to do something different.  Pickled Plum had just the recipe to try.

Caroline used a Thai pepper. I brought my jalapeno plant from NY to Florida and it hasn't stopping producing peppers. I picked off 3 red jalapeno and included the seeds.

Ingredients:

30 or so grape tomatoes ( depends on the size of the tomatoes in a plastic carton)

3 tablespoons fish sauce

6 tablespoons rice vinegar

1/2 teaspoon sugar

3  small red jalapeno pepper with seeds 

Directions:

1- Finely chop jalapenos and set aside ( I always use plastic gloves when chopping jalapenos)

2-Mix all the ingredients for the marinade in a bowl.

3-Prick the tomatoes a few times using toothpick or fork.

4- Place tomatoes in a plastic container. Pour marinade ,add the jalapenos.



 5- Refrigerate for at least a day before eating and for no longer than 4 days.


Fish sauce substitute : Try this


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