Pickling Tomato

When I was younger, I always thought that tomatoes and avocados were the exact opposite. One was red and one was green, so they were complimentary colors. One was more sour. One was more crunchy and the other mushy. Strangely, when I pickled the avocado, something felt missing like the other half of an avocado was feeling left out or was missing. Thats when I knew that I needed to pickle the tomato.

Ingredients:

1 cup of distilled white vinegar

1 cup of water

1/4-1/3 cup of sugar

1.5 tablespoons of salt

Green onion

Red pepper flakes

garlic

cilantro or parsley

Tomatoes (cherry tomatoes cut in 1/2, bigger tomatoes cut into tiny pieces)

Instructions:

1. chop the green onion, garlic, and cilantro or parsley

2. pour white vinegar, water, sugar, and salt in a saucepan and heat so that it boils

3. let the mixture cool

4. put the other ingredients in mason jars

5. pour the solution into the mason jars

6. close the lids and put in the fridge

This recipe was able to fill three 8 oz. mason jars.

Review:

Not very good, I guess avocados and tomatoes are opposites. The tomatoes barely soaked up any of the vinegar flavor. I thought at first, the skin was preventing the solution from soaking in so I cut up tomatoes so that some of the insides would be exposed, but it still was not very vinegary. I would still eat the pickle, however I like very vinegary pickles and the tomatoes did not live up to my expectations.