Pickled Cherry Tomatoes
Pickling is a fabulous way to preserve summer cherry tomatoes, but it's also an ingenious use for less flavorful cherry tomatoes that you might find at the grocery store during winter or spring.
Ingredients
- 1 pint cherry tomatoes about 8 ounces
- 1 clove garlic
- ½ teaspoon whole black peppercorns
- 1 cup apple cider vinegar
- 1 cup water
- 1 Tablespoon kosher salt or 2 teaspoons pickling salt
- 1 Tablespoon granulated sugar (optional)
Instructions
- Prepare the tomatoes: Wash and dry the tomatoes. Use a skewer to poke a hole through each of the tomatoes.
- Add the spices to the jars: Add the garlic and peppercorns to the jar.
- Add the tomatoes: Pack the tomatoes into the jar.
- Make the pickling brine: Combine the vinegar, water, salt, and sugar (if using) in a small saucepan over high heat. Bring to a rolling boil, stirring to dissolve the salt and sugar. Pour the brine over the tomatoes, filling the jar to within ½ inch of the top. You might not use all the brine.
- Remove air bubbles: Gently tap the jar against the counter a few times to remove all the air bubbles. Top off with more pickling brine if necessary.
- Tighten the lid: Place the lid over the jar and screw on the ring until tight.
- Cool and refrigerate: Let the jar cool to room temperature. Store the pickles in the refrigerator. The pickles will improve with flavor as they age—try to wait at least 48 hours before cracking them open.
Notes
Storage: These pickles are not canned and can be stored in the refrigerator for up to 2 months. If you process and can the jars, they can be stored at room temperature unopened.
Courtesy of Meghan Splawn (@Kitchn).
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