Quick Pickled Tomatoes over Goat Cheese


Quick Pickled Tomatoes over Goat Cheese

Makes 3 cups


1 cup of white balsamic vinegar or distilled white vinegar

¼ cup sugar

1 ¼ tsp salt

1 ½ tsp mustard seed

1 clove garlic, sliced

½ tsp turmeric

1 lb cherry tomatoes, cut in half

¼ cup parsley or basil


In a medium – enamel coated cast iron Dutch oven, bring vinegar, sugar, salt, mustard seeds, garlic and turmeric to a boil over medium heat. Remove from heat and cool completely.

Divide tomatoes amongst glass jars. Add vinegar mixture and herbs. Cover and refrigerate for at least 4 hours before serving or up to 2 weeks.

StartersLili Courtney