Description
These easy Pickled Cherry Tomatoes use a quick pickle brine for a tart and tangy refrigerator side dish packed with fresh flavor.
Ingredients
Scale
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon salt
- Cherry tomatoes, enough to fill 1 pint jar
- 2 whole garlic cloves
- 1/4 teaspoon dried dill
- 1/2 teaspoon whole mustard seed
- 1/4 yellow onion, thinly sliced
- 1/2 teaspoon whole black peppercorns
Instructions
- Wash and dry the cherry tomatoes thoroughly.
- Fill a clean pint jar with the tomatoes, garlic cloves, dried dill, mustard seed, sliced onion, and black peppercorns.
- Combine the vinegar, water, sugar, and salt in a stainless steel saucepan.
- Bring the brine mixture to a boil and stir until dissolved.
- Carefully pour the hot brine over the tomatoes until fully covered.
- Seal the jar tightly with a lid.
- Refrigerate the tomatoes for several hours or overnight before serving.
Notes
- For the best flavor, refrigerate the tomatoes overnight before serving.
- Use firm cherry tomatoes for the crispest texture.
- Store refrigerated and use within two weeks.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Quick Pickling
- Cuisine: Southern
Nutrition
- Serving Size: 4
- Calories: 163
- Sugar: 25
- Sodium: 6996
- Fat: 1
- Saturated Fat: 1
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 29
- Fiber: 1
- Protein: 1
- Cholesterol: 0