Pickled Tomatoes

• 1 1/2 pounds grape or cherry tomatoes
• 2 3/4 cups water
• 3 tablespoons sugar
• 1 3/4 cups cider vinegar
• 1/4 cup cilantro sprigs
• 1/4 cup parsley sprigs
• 1 tablespoon kosher salt
• 1 teaspoon black peppercorns
• 1 teaspoon mustard seeds, toasted
• 1 teaspoon cumin seeds, toasted
• 1 teaspoon coriander seeds, toasted

1. Bring a large pot of water to boil. Cut an X in the base of each tomato. Add tomatoes to pot; boil 45 seconds. Rinse tomatoes under cold water until cool; peel. Discard skins. Place tomatoes in glass jars or a large glass bowl.
2. Combine 2 3/4 cups water and sugar in a small saucepan. Bring to a boil; cook 2 minutes or until sugar dissolves, stirring constantly. Remove from heat. Add vinegar and remaining ingredients to water mixture; cool to room temperature. Pour vinegar mixture over tomatoes. Cover and let stand in refrigerator 1 week.
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grape, water, sugar, cider vinegar, cilantro sprigs, parsley sprigs, kosher salt, black peppercorns, mustard seeds, cumin seeds, coriander seeds

Taken from www.myrecipes.com/recipe/pickled-tomatoes (may not work)