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Homestyle Pickled Tomatoes with Citric Acid
A classic homemade winter preserve using citric acid instead of vinegar for a bright, vibrant flavor.
Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
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Method
Sort the tomatoes selected for pickling by size, shape, and color. It is important that they are at the same stage of ripeness. Red and green tomatoes should not be mixed together either.
Pack the tomatoes into washed jars and add herbs (just a little to give a hint of aroma; for variety, it is better to add a single type of herb to each jar — dill in one, parsley in another, celery in a third).
Pour boiling water over them and cover with clean lids.
While the tomatoes are steaming, bring the brine made of water, salt, sugar, and citric acid to a boil. As soon as the brine boils, drain the water from the jars, pour in the hot brine, seal them up, then turn the jars upside down and wrap them in a blanket for a couple of hours.
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