A batch of this pickle yields roughly 3 ½ cups of tangy, slightly crisp tastiness.
Ingredients
14 to 16ozunripe,green cherry tomatoes
1large or 2 small lemongrass stalks
1large garlic clove,lightly crushed
½teaspoondried red pepper flakes or 2 fresh Thai or serrano chile,split lengthwise
⅛tspground turmeric(optional, for bright color)
½tspfine sea salt
6Tbspsugar
¾cupdistilled white vinegar, preferably Heinz
⅔cupwater
Instructions
Stem and halve each cherry tomato. Pack half of them into a 1-quart glass jar. Hold the rest for now.
Trim then cut the lemongrass into 3- to 4-inch pieces, then smack the pieces with the back of a knife or a meat tenderizer to break the fibers and release flavor. If using homegrown lemongrass then save the nice green blades and tie them into a bundle; use that too!
Put all the lemongrass in a small saucepan. Add the garlic, red pepper flakes (or chile), turmeric, salt, sugar, vinegar, and water. Bring to a boil, stir to make sure the sugar has dissolved, then take off the heat. Wait for the bubbling to subside.
Use tongs or chopsticks to transfer and tuck the lemongrass, garlic and chiles into the partly filled jar of tomatoes. Add the remaining tomatoes. Now, pour the hot brine into the jar. Gently push the tomato, lemongrass, garlic, and chile down. Aim to submerge them in the brine. They will not go easily and that’s ok.
Partly cover with the lid and let cool completely at room temperature. Stir to circulate the tomato halves, cap, and refrigerate overnight before eating. Keep for up to a month.