Last summer someone left a copy of this recipe at our stand, and for some reason it came back to the farm. The photo is beautiful and it seems like a great use for the crazy abundance of Cherry Tomatoes we face every summer! I am hoping to make these, can them and have them available as an add on item for you to order with your share. We used them as a side with lunch and of course in cocktails. I did a quick little googling and saw one suggestion of putting them into a blender to make a vinaigrette, hmmm that sounds delicious! Unfortunately I have no idea where this recipe came from, but there are several in the google-sphere.
1 tsp Mustard Seed
1 tsp Whole Peppercorns
1/2 tsp Fennel Seeds
3 whole Star Anise
8 whole Cloves
4 cloves Garlic, smashed
1 1/2 cups White Vinegar
3 TB Sugar
12 oz Cherry Tomatoes
4 sprigs Oregano (I am using Basil)
Put the mustard seed, peppercorns, fennel seeds, star anise and cloves in a medium saucepan over medium-high heat. Toast spices, stirring occasionally, until fragrant, 1 to 2 minutes. Add garlic and vinegar, sugar and 3/4 cup water and 1/4 tsp kosher salt. Bring to a boil, reduce to a simmer, and cook until sugar is dissolved, about 2 minutes. Remove from heat to cool. Using a skewer, poke a hole through each tomato. Place tomatoes in medium bowl with oregano or basil. Pour pickling mixture over tomatoes, covering them completely. Refrigerate in airtight container 24 hours before serving.
As a note, I have read several recipes and most recommend waiting longer than 24 hours to allow for the flavors to fully develop. These pickles can be canned in a waterbacth for 15 minutes, then they can be stored at room temp, otherwise all of the recipes say they are good in the refrigerator for a few months.