00:00You can pop them in your mouth like candy.
00:01I saw someone make tomato pickles
00:03and I haven't stopped thinking about them.
00:04So I found these little baby grape tomatoes
00:07or these tiny little bombs, they're called, into a jar.
00:11Mix it up, halfway through, add in some garlic
00:14and more tomatoes, a little more garlic.
00:17Going in with a few peppercorns.
00:19When I do my cucumber pickles,
00:20I usually stick in sprigs of dill.
00:23For this, I'm gonna stick in some sprigs of basil.
00:25Now we make the brine, equal parts water
00:27and white wine vinegar and a little bit of sugar.
00:30Also gonna add in a little crushed red pepper.
00:32Pop that on the stove and I'm gonna cook it
00:34and stir it until that sugar and salt dissolve.
00:36Immediately, you can smell that basil
00:37when the heat hits into the fridge until they're cold.
00:40The longer they refrigerate, the better they're gonna be,
00:42but I can wait no longer.
00:44Right off, it tastes like a caprese salad.
00:46You would think that hot pickling liquid
00:48would make these soft, but just like regular pickles,
00:51they're cold, crunchy, tangy, sweet, delicious.
00:54Chop them up, put them on some whipped feta,
00:56add it to a salad, stir some in your pasta,
00:58and thank me later.
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