Tangy Quick Pickled Cherry Tomatoes!
These easy-to-make pickled cherry tomatoes have a delicious, bright and zingy flavor with garlic and ginger! A hot brine is used to quick pickle them, and they're stored in the refrigerator. A great way to preserve an abundance of tomatoes, no canning required!
Yield: 1 pint
Ingredients
- 2 cloves garlic cloves, cut in half vertically
- 3 small, thin slices fresh ginger (like you'd cut into a coin)
- 1/2 teaspoon black peppercorns
- 5 fresh basil leaves
- 1 pint (about 12 ounces) cherry tomatoes
- 1/2 cup water
- 1/2 cup white wine vinegar
- 1 teaspoon kosher salt
- 2 teaspoons granulated sugar
Instructions
- Wash a glass pint jar with soapy hot water. Rinse and air dry to sterilize.
- Add garlic, ginger, peppercorns, and basil to bottom of jar. If desired, poke each tomato with a toothpick to pierce the skin. This will help the brine infuse them a bit faster, but is not a must. Pack tomatoes in jar.
- Add water, vinegar, salt, and sugar to a saucepan. Bring to a boil, stirring to dissolve salt/sugar. Pour brine over tomatoes.
- Let cool completely, uncovered on counter. Attach lid and refrigerate for 2 days before eating. Store in refrigerator for up to 2 months.
Notes
*You can double or triple this recipe if you have an abundance of cherry tomatoes.
*Recipe adapted from Preserving by the Pint written by Marisa McClellan.
*If you're looking for more recipe ideas, I also love making my Garden Fresh Cherry Tomato Salsa!
