Every year, when that first tomato is ripe on the vine, and you pop it straight in your mouth, it’s hard not to wonder why we ever buy a tomato from the store. That fresh, sun-ripened flavor is undeniably superior. If you can’t get enough, and are looking for a great way to preserve that flavor with a little flair, then you’ll love pickling your cherry tomatoes. It’s a great way to keep that fresh taste for a little while longer. Eat them just like you would your fresh tomatoes, in a salad, on a skewer or straight in your mouth. Yum.
Pickled Cherry Tomatoes
Ingredients
- 1 pint cherry tomatoes
- 1 clove garlic
- 1/2 tsp whole black peppercorns
- 1 cup apple cider vinegar
- 1 cup water
- 1 Tbsp kosher salt
- 1 Tbsp granulated sugar
Directions
- Wash and dry your tomatoes. Use a skewer or toothpick to pierce a hole through the middle of each tomato.
- Using a Pint Jar, add the garlic and peppercorns in the bottom.
- Pack all the tomatoes into the jar.
- In a small saucepan, pour in the vinegar, water, salt, and sugar. Bring mixture to a rolling boil, and stir until the sugar is dissolved. Add the brine to the jar, filling until 1/2 inch of the jar remains empty, there may be some brine left over.
- Carefully shake, and tap the jar on the counter to help settle the tomatoes and to remove air bubbles. Add more brine if there are any tomatoes uncovered.
- Put the lid on the top and seal until tight.
- Leave the jar out to cool to room temperature, then place in the refrigerator. They'll taste better the longer they sit, let them sit for at least 48 hours.
- They will keep in the fridge for up to 2 months.
