Makes 4 cups
Prep time: 10 minutes
Total time: 20 minutes
1 cup green (unripened) cherry tomatoes
1 ⅓ cup|315 ml verjus
⅔ cup|158 ml turmeric vinegar
½ teaspoon kosher salt
1 cup fish peppers
- Bring the verjus, turmeric vinegar, salt, and 1 cup|237 ml water to a boil in a small saucepan, and turn down to a simmer.
- Pierce each tomato with a toothpick or a slender wooden skewer.
- Add pierced tomatoes and the fish peppers to simmering vinegar mixture. Bring back up to a simmer, remove from heat, pour entire contents into heat proof bowl. Let stand at room temperature at least 2 hour and up to 8 hours. Pickles can be made 5 days ahead; keep chilled.
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