Pickled Tomatoes

Name: Pickled Tomatoes
Yield: 1 quart-size jar
Ingredients: 3 cup baby cherry or grape tomato; 2 clove garlic halved; 1/4 tsp peppercorns; 2 sprig fresh basil; 3/4 cup water; 3/4 cup white wine vinegar; 1 1/2 tsp kosher salt; 2 1/2 tsp white sugar; 1/8 tsp crushed red pepper

Serves 1

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Pickled Tomatoes

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Serves 1

Directions

1Add tomatoes, garlic, peppercorns, and basil to a 1-quart-size glass jar fitted with a lid.
2Combine water, vinegar, salt, sugar, and crushed red pepper in a small saucepan and place over high heat.
3Cook, stirring often, until salt and sugar have fully dissolved, removing from heat just before the mixture comes to a simmer.
4Pour hot brine over tomatoes and seal jar.
5Allow jar to cool to room temperature, then place in the refrigerator until completely chilled, at least 8 hours.

Ingredients

3 cup baby cherry or grape tomato
2 clove garlic, halved
1/4 tsp peppercorns
2 sprig fresh basil
3/4 cup water
3/4 cup white wine vinegar
1 1/2 tsp kosher salt
2 1/2 tsp white sugar
1/8 tsp crushed red pepper

Equipment

1-quart-size glass jarsmall saucepan

Tips

Best served after 24 hours and up to 2 weeks.

Pickled Tomatoes

Serves 1

facebook.com

Pickled Tomatoes

facebook.com

Serves 1

Directions

1Add tomatoes, garlic, peppercorns, and basil to a 1-quart-size glass jar fitted with a lid.
2Combine water, vinegar, salt, sugar, and crushed red pepper in a small saucepan and place over high heat.
3Cook, stirring often, until salt and sugar have fully dissolved, removing from heat just before the mixture comes to a simmer.
4Pour hot brine over tomatoes and seal jar.
5Allow jar to cool to room temperature, then place in the refrigerator until completely chilled, at least 8 hours.