Makes 4 cups
Prep: 10 minutes
Total: 20 minutes
1 cup green (unripened) cherry tomatoes
1 1/3 cup verjus
2/3 cup turmeric vinegar
1/2 teaspoon salt
1 cup fish peppers
1. Bring verjus, turmeric vinegar, salt, and 1 cup water to a boil in a small saucepan, and turn down to a simmer.
2. Pierce each tomato with a toothpick or a slender wooden skewer.
3. 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.