Photo by Julie Kramer
Pickled Cherry Tomatoes
Servings: 1 pint
Ingredients
- 1 pint cherry tomatoes
- 1 clove garlic
- ½ teaspoon whole black peppercorns
- 3 sprigs fresh thyme
- 1 bay leaf
- 1 cup apple cider vinegar
- 1 cup water
- 1 tablespoon kosher salt
- 1 tablespoon granulated sugar
Instructions
- Wash tomatoes, then use a wooden skewer to poke a few holes in each one.
- Place tomatoes, garlic, peppercorns, thyme sprigs, and bay leaf in a sterilized 1-pint jar.
- In a saucepan, combine vinegar, water, salt, and sugar. Bring to a boil and stir until salt and sugar dissolve. Pour the hot pickling liquid over the tomatoes (leaving ½ inch of headspace). Cover jar with a new lid and band. Let cool to room temperature, then refrigerate for at least 2 days to develop flavors. Keep refrigerated, best used within 2 weeks.
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