Pickled Cherry Tomatoes

Ingredients

• Fridge method (1 quart): 4 cups mixed cherry tomatoes; 1/4 Tbsp whole black peppercorns; 2 cloves garlic, sliced; 2–3 sprigs fresh herbs (basil, rosemary, or thyme)
• Fridge brine: 1 cup water, 1 cup white vinegar, 1.5 tsp pickling salt, 2 tsp sugar, dash of red pepper flakes
• Canned method (2 pints): 4 cups cherry tomatoes; a few peppercorns per jar; 2 cloves garlic, sliced (1 per jar); 1 sprig fresh herb per jar
• Canned brine: 2 cups white vinegar, 2 cups water, 1 tsp pickling salt, 2 tsp sugar

Steps

1. 1Wash tomatoes and poke a small hole in each with a toothpick so brine penetrates evenly.
2. 2Pack peppercorns, garlic, and herbs into jar(s), then pack tomatoes tightly.
3. 3Heat brine ingredients until sugar and salt dissolve and liquid is almost boiling, then pour over tomatoes.
4. 4For the fridge version: seal, cool, and refrigerate at least 24 hours (best after 48); eat within a few days.
5. 5For the canned version: leave 1/2 inch headspace, remove air bubbles, wipe rims, seal, and process in a water bath canner for 10 minutes from a full rolling boil.