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Pickled Tomatoes

1½ cups

5 minutes plus chilling

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These pickled tomatoes are delicious with our Turkish beans but can also be used on sandwiches or in hearty soups. Be sure to seed the tomatoes. If you can’t find Aleppo pepper, substitute ancho chili powder or red pepper flakes.

cups

5 minutes

plus chilling

Ingredients

  • 3

    plum tomatoes (12 ounces), cored, seeded and diced

  • 3

    tablespoons cider vinegar

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Reviews
Michele R.

These are "it" made per recipe to use with the Turkish Beans recipe. But also good used with other things, like to toss in with rice or veg salads. I'm also going to give this recipe a try using cherry tomatoes cut in half and pickled this way to serve as part of mezze style meal.

Karen S.

I wonder if this recipe would work using tomatillos.

Alan F.

I'm curious if these would keep (or possibly even improve) after sitting a few days?

Lynn C.

Hi Alan - You can probably keep these for a week or two. Eventually, the tomato water is going to dilute the vinegar and affect the flavor and the vinegar is going to alter the texture of the tomatoes.

Best,
The Milk Street Team

Paul O.

use any leftovers for a nice twist on bruschetta; pop a bit of shredded pecorino on it too! afternoon with a glass of pinot and you have a little party!