I mostly use pickles as an ingredient in my salads, so I try some new flavor every now and then.
I collected all the little tomatoes of my cherry tomato plants because of a “stink bugs attack”, and I had to do something with the green ones. So, I pickled them!
Here is how:
Note: You may want to let them less than a minute in the boiling mixture, if you don’t like them to be so soft. 20-30 seconds is ok.