Tangy Quickled Cherry Tomatoes
A great way to transform an otherwise standard bruschetta, nachos — or simple salad
Cherry tomatoes might not be top of mind when you’re thinking of pickling, but they should be. It’s a simple way to draw out an unexpected tangy burst from this humble ingredient, and a great way to transform an otherwise standard bruschetta, layered dip, nachos — or simple salad.
Tangy Quickled Cherry Tomatoes
Ingredients
- 1 cup white wine vinegar
- ½ cup water
- ¼ cup white sugar
- 2 tsp kosher salt
- ⅛ tsp mustard seeds
- 3 black peppercorns
- 1 pint cherry tomatoes
- 1 clove garlic
Preparation
Safety note: Rule number one of pickling is sanitation. Always work on a clean surface using clean equipment, utensils and hands. This will ensure your pickles taste great and remain safe to eat.
Add the vinegar, water, sugar, salt, mustard seeds and peppercorns to a medium-sized sauce pot, and bring to a simmer over medium-high heat. Simmer for 10 minutes, stirring occasionally.
Meanwhile, prepare the tomatoes and garlic. Halve the tomatoes, mince the garlic, and place both in a medium-sized heatproof bowl or a canning jar. When brine has simmered for 10 minutes, carefully pour it over the tomatoes and garlic. Let sit for 10 minutes uncovered, at room temperature, stirring occasionally. If serving immediately, cool for an additional 10 minutes in the fridge. Otherwise, store the pickled tomatoes in the fridge in a covered glass bowl, sealed canning jar or sealable glass container, for up to 2 weeks.
Yield: Makes approximately 2 ½ - 3 cups
