VINEGAR

This morning, Matt Swaim from The Sonrise Morning show/Sacred Heart radio, chatted about vinegar. Yes, vinegar aka sour wine is mentioned in the bible. Here’s a couple of verses. And I couldn’t wait to share this viral recipe which I followed pretty close to the original online version. It’s pickled cherry RIPE tomatoes and oh my they are so yummy. If you’re growing grape or cherry tomatoes, you’ve got a generous yield. These taste like Italy!

John 19:29  The Roman soldiers offered a vinegar soaked sponge to Jesus when He was on the cross. “A jar of “sour wine” was sitting there, so a sponge was soaked in it and put on a hyssop branch and held up to his lips.”

Also Psalms 69:21: “….for my awful thirst they offered me vinegar.”

Vinegar is such an ancient condiment. How was vinegar made in Bible days?

Vinegar was usually made from wine in those days – not like the apple cider or grain vinegar that we have today, but simply grape wine that was allowed to go “sour” – this wine vinegar was used a lot by the poorer people.  

Tiny Ripe Tomato Pickles aka Caprese Pickles

“These tiny tomato pickles couldn’t be easier to make. Just pack a jar with fresh baby cherry tomatoes, pour over a quick pickling brine, and let the fridge do the rest. A!er 24 hours, you’ll have crisp, tangy bites perfect for sandwiches, salads, charcuterie boards, or anything else you like.”

Ingredients

3 cups baby cherry or grape tomatoes

2 cloves garlic, minced – a good 2 teaspoons

1/4 teaspoon peppercorns

Several sprigs fresh basil

3/4 cup water

3/4 cup white wine vinegar

1 teaspoon or so salt

A little sugar – start with 1 teaspoon or honey and go up to 2-1/2 teaspoons 

1/8 teaspoon crushed red pepper

Instructions

Add tomatoes, garlic, peppercorns, and basil to 1-quart-size glass jar fitted with a lid.

Combine water, vinegar, salt, sugar, and crushed red pepper in a small saucepan, and place over high heat. Cook, stirring o!en, until salt and sugar have fully dissolved. Remove from heat just before the mixture comes to a simmer.

Pour hot brine over tomatoes and seal jar. Allow jar to cool to room temperature, then place in the refrigerator until completely chilled, at least 8 hours. Best served after 24 hours and up to 2 weeks.

Tip: Make your own wine vinegar

Pour 1/4 cup white wine into 4 cups vinegar.