Quick Pickled Tomato Slices.
This summer we have been snacking on a variation of our Quick Pickled Onions. We always have a tub in the refrigerator and include them on just about every sandwich we make as well as green salads. The other night we had several left over slices of a beautiful ripe tomato we’d used in burgers. What would happen if we dunked the tomato slices in the pickling liquid and let them cure overnight? Answer: perfection!
Ingredients (because we have to start with pickled onions to get the pickling liquid):
1 red onion, peeled and sliced into thin rings
¾ c white vinegar
¾ water
1 t Kosher salt
1 t sugar
Tomato slices
Method: to make the pickled onions, combine water and vinegar in a 2 c glass measuring cup; add salt and sugar and stir to dissolve. Heat this in a microwave to boiling or a bit below. Add the onions, pressing down with a spoon so all bits are submerged. Cool to room temperature on the counter; the onions will wilt and the liquid will turn a lovely red. Transfer to a storage container and refrigerate until needed.
To make the quick pickled tomato slices: add sliced ripe tomatoes to the pickling liquid and press down to fully submerge. Allow to cure a few hours or overnight. Result: tangy delicious picked tomato for your burger, salad or to eat out of hand.
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Do you know if Stevia would work in place of sugar? Watching carbs and sugar intake as hubs is type II…I believe the measurement would be less than a teaspoon if using Stevia……thoughts???
The sugar is just there to balance the seasoning, not for any chemical effect, so I don’t see why Stevia wouldn’t work. Why don’t you give it a try and report back!
How long will they last in the refrigerator?
I am guessing not long since we are dealing with ripe tomato slices that were probably past their prime. But try keeping them a couple days and let us know how they taste after that.