I like sliced tomatoes on my sandwiches, but being alone, I only use about a 1/3 of a tomato on a sandwich.
I’ve been slicing them and putting them in vinegar in the fridge, which seem to be working well… but I’ve been eating a lot of sandwiches recently, so they still get eaten within a week.
Does anyone know how long they will last like this? Can I reduce the vinegar? I’ve used both apple cider and tarragon vinegar. I’m not a fan of vinegar, so the reducing the vinegar hit would be nice.
Anyone have any recipes for pickled tomatoes that aren’t for cherry tomatoes?
You’re making refrigerator pickles. They should be good for a month if kept cold. For added safety you can boil the vinegar before pouring it over tomato slices in a clean jar with a tightly sealed lid. To keep them longer you’d have to go through the full canning process.
You can ferment tomatoes. I tried out a few fermented vegetables earlier in the year. Didn’t try tomatoes but when I get back to this I’ll give it a shot. Fermented vegetables last a little longer than refrigerator pickles but it takes time to get the fermentation going also.
I’ve been doing this with onion lately. I lay the slices on a plate, lightly salt and splash on enough vinegar to wet but not immerse. A couple hours or overnight and they’re ready. The quick pickle mellows the oniony harshness while retaining the sweetness and most of the raw texture so I can use bigger/more slices in a sandwich or (yesterday) a beet salad.
The tomatoes in vinegar and refrigerated will probably ‘last’ beyond palatablity in that they’ll slowly get gross but probably not rot or mold.
A well-known car hop fast food place here puts a chunk of pickled green tomato on a dog with everything. I’m not aware of anywhere besides Superdawg that does this.