Pickled Tomatoes and Red Onion
Ingredients
- 2 cupscherry tomatoes, rinsed and punctured with a skewer
- 1red onion, sliced
- 2garlic cloves, crushed
- ½ teaspoonblack peppercorns
- 1 cupapple cider vinegar
- 1 tablespoonkosher salt
- 1 tablespoonmonk fruit syrup (optional)
Method
- Place the tomatoes, onion, garlic, and peppercorns in a glass mason jar.
- Stir together the vinegar, salt, monk fruit syrup (if using), and 1 cup of water in a saucepan over high heat and bring to a boil.
- Pour the hot liquid over the tomato mixture and attach the jar lid. Let the mixture cool and then store overnight in the fridge before using.
Notes
This topping is a star player in our Smashed Falafels (page 156), but it can also be served as a condiment for any meal on the table. Store it in the refrigerator for up to three weeks.