Tomato Pickle

Name: Tomato Pickle
Ingredients: 24 whole Small ripe tomatoes (Originally '2 dozen'.); 1 1/2 tablespoons Sugar (Originally '2 dessertspoons'. Converted to modern tablespoons.); 1 teaspoon Ground mustard seeds (Use a heaping teaspoon.); 1 1/2 tablespoons Whole black peppercorns (Originally '1 tola' (approx 11.6g). Converted to volume.); 1 1/2 tablespoons Whole cloves (Originally '1 tola' (approx 11.6g). Converted to volume.); 2 cups Strong vinegar (Quantity estimated to ensure tomatoes are fully submerged.); 2 tablespoons Salt (Quantity estimated for salting layers.)

This traditional Gujarati pickle transforms small, ripe tomatoes into a tangy and aromatic condiment through a careful curing process. Whole spices like black peppercorns and cloves are simmered in vinegar to create a robust brine that infuses the tomatoes with deep, savory heat. The result is a preserved delicacy with a perfect balance of acidity and spice, ready to elevate any meal after maturing for a fortnight.

Ingredients

24 whole Small ripe tomatoes (Originally '2 dozen'.)
1 1/2 tablespoons Sugar (Originally '2 dessertspoons'. Converted to modern tablespoons.)
1 teaspoon Ground mustard seeds (Use a heaping teaspoon.)
1 1/2 tablespoons Whole black peppercorns (Originally '1 tola' (approx 11.6g). Converted to volume.)
1 1/2 tablespoons Whole cloves (Originally '1 tola' (approx 11.6g). Converted to volume.)
2 cups Strong vinegar (Quantity estimated to ensure tomatoes are fully submerged.)
2 tablespoons Salt (Quantity estimated for salting layers.)

Instructions

1Wipe the tomatoes clean with a damp cloth. Prick each tomato on three or four sides using a fork to allow for absorption.
2Place the tomatoes in a small jar in single layers, sprinkling salt over each layer. Cover the jar and let it sit undisturbed for three days. Do not touch the tomatoes with your hands during this time.
3On the fourth day, remove the tomatoes from the liquid that has been released. Wash them in the released water, then remove and wipe them gently with a clean cloth until completely dry. Place them into a clean, dry jar.
4In a non-reactive saucepan (originally a tinned vessel), combine enough vinegar to fully submerge the tomatoes with the sugar, ground mustard, whole black peppercorns, and cloves. Bring the mixture to a boil once (one bubble).
5Remove the vinegar mixture from the heat and let it cool completely. Once cool, pour it over the tomatoes in the jar, ensuring they are submerged. Cover tightly with a flat lid.
6Store the jar in a cool, dry place. The pickle will be ready to eat in a fortnight (15 days).