Sweet and Tangy Pickled Cherry Tomatoes
A simple and flavorful recipe for pickling cherrytomatoes in a sweet, salty, and sour brine infused with herbs and spices.Perfect for snacking, salads, or appetizers.
Ingredients
- 1 ½ lbs cherry tomatoes heirloom cherry tomatoes of different colors if possible
- 5 sage leaves
- 3 dill twigs
- 3 cilantro twigs
- 1 dill umbrella optional
- 2 cloves garlic peeled and smashed
- 1 tablespoon black peppercorns
- 2 cups water at room temperature
- ¼ cup white vinegar
- 2 tablespoons white balsamic vinegar or white vinegar of Modena
- 1 tablespoon salt
- 1 ½ tablespoons white sugar
Instructions
- Prepare the Tomatoes: Rinse the cherry tomatoes thoroughly and remove any stems. Using a toothpick, poke a small hole in each tomato to help them absorb the brine more effectively.
- Prepare the Pickling Jar: In a clean, sterilized jar, place the sage leaves, dill twigs, cilantro twigs, dill umbrella (if using), garlic cloves, and black peppercorns. These ingredients will add aromatic flavors to the pickles.
- Fill the Jar: Carefully pack the cherry tomatoes into the jar, ensuring that they are tightly packed but not crushed. Leave some space at the top for the brine.
- Pour the Brine: Pour the brine over the cherry tomatoes in the jar, making sure the tomatoes are completely submerged.
- Seal and Refrigerate: Seal the jar with a lid and give it a gentle shake to distribute the herbs and spices evenly. Place the jar in the refrigerator and let the tomatoes pickle for at least 24 hours. For the best flavor, allow them to pickle for 3-5 days.
- Serve and Enjoy: Once pickled,these cherry tomatoes can be enjoyed as a snack, added to salads, or used as atangy garnish for dishes.
Nutrition
Calories: 15kcal
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