Pickled Cherry Tomatoes
These easy quick pickled cherry tomatoes are a great way to use fresh tomatoes, keep them in the refrigerator, and serve at will.
Ingredients
Brine
- 1 cup white vinegar
- 1 cup water
- 2 tbsp sugar
- 1 tbsp salt
Vegetables
- Cherry tomatoes enough to fill pint jar
- 2 whole garlic cloves
- 1/4 tsp dill dried
- 1/2 tsp mustard seed whole
- 1/4 yellow onion thinly sliced
- 1/2 tsp black peppercorns whole
Instructions
Vegetables
- Wash the cherry tomatoes. You're going to use enough (depending on the specific size) in this recipe to fill 16 oz. jar.
- Add the tomatoes, garlic, dill, mustard seed, yellow onion, and peppercorn into your jar.
- Don't worry that the spices settle at the bottom, they will rise up again and evenly distribute their flavor when you add the brine.
Brine
- Mix the vinegar, water, salt, and sugar in a stainless steel pan and bring to a boil.
- As soon as it reaches a good boil, pour it over the cherry tomato mixture in the jar until the tomatoes are just covered.
- Put the top on immediately and put into the refrigerator.
Notes
Note: Leaving the jar in the refrigerator overnight allows the spices time to develop a bold, rich flavor.
Nutrition
Calories: 163kcalCarbohydrates: 29gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 6996mgPotassium: 40mgFiber: 1gSugar: 25gVitamin C: 2mgCalcium: 15mgIron: 1mg
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