1 Pickle Potion

32oz (or 1L) glass jar with cap

About 1-1.25 lbs of fresh & sweet cherry or campari tomatoes*

Water (hot)

1. Potion into Jar: Empty an entire Pickle Potion into a clean 32oz glass jar.

2. Poke & Pack: Gently poke your cherry or campari tomatoes then pack your jar.

3. Fill with water then cap : Carefully fill the jar with boiling water until just below rim, then cap it and give it a little shake.

4. Age it : Let the jar sit at room temperature for 12-24 hours, then mature in the fridge for at least 4 days!

1. Use a Wide-Mouth 32oz or 1 Liter Jar. We recommend using a wide mouth 32oz jar from your pantry (these are common; Uncle Edik’s Pickles large jars are perfect for this). If you don’t have one, we recommend purchasing a 32oz wide-mouth Ball or Kerr Mason Jar (amazon link: tinyurl.com/picklepotion )

2. *Use fresh, sweet, & firm cherry or Campari tomatoes. Ensure the tomatoes are blemish free and without wrinkles. Cherry tomatoes are the standard choice for this recipe, Campari work well too, but feel free to experiment with other varieties to suit your taste.

3. Clean your jar. You can clean your empty glass jar with soap and warm water. Then rinse will. You can also semi-sterilize the jar by pouring some boiling hot water into it (make sure the glass jar is not cold before you do this, it might crack), twist on the lid and shake it well (caution, it will be hot).

4. Clean Tomatoes in Cold Water. Wash tomatoes with cold water before poking them.

5. Poke the Tomatoes. Using anything clean and sharp (but not too sharp), ideally a kitchen thermometer or a dull needle. Poke each tomato halfway through (or less) before placing them in the jar. This allows for a place for the brine to enter, especially necessary for tomatoes with thicker skin.

6. Pack your jar well. The pickle potion should work even with differences in weight from one batch to the next. If you want to fill it as much as possible, a good trick would be to shake the jar as you put in the tomatoes, to allow the tomato to fill every crevice.

7. Leave some empty space at the top of the jar. Avoid having any tomatoes peak out above the jar, you will end up smushing them. Pour hot water until there is just a little bit of space left below the top. For 32oz that space should be about 3/8 inch (1cm) from the top. If you are using a 1L jar, that space should be double, about 3/4 inch (2cm).

8. Cap & shake. Twist a cap on the jar (not too tight) and gently shake the jar to ensure no leaks, and also to make sure the pickle potion is properly mixed in. When the jar cools, the cap should suck itself in and seal thanks to the drop in air pressure creating a vacuum.

9. Aging more = deeper flavor. If you want your pickled tomatoes to be more fermented/ complex in flavor, wait closer to 24 hours before putting them in a fridge. —> If you want a fresher taste with less depth, wait only 12 hours before putting them in the fridge. —> If you leave them out of the fridge past 24 hours, your pickled tomatoes may over-ferment, making them soggy and too sour.

10. The wait is worth it. A pickle is just a vegetable with experience. Your jar needs to mature at least 5 days (total) in order for the tomatoes to absorb all the salt and spices from the brine to become incredibly delicious.