Pickled Cherry Tomatoes
Pickled Cherry Tomatoes
Ingredients
- 1 quart water
- 2 tablespoons coarse sea salt or kosher salt
- 1 pound FIRM (almost under-ripe) cherry tomatoes (round and plum varieties of all colors can be used)
- 2 cups cider vinegar
- 1/4 cup granulated sugar or more (to taste)
- 2 sprigs fresh summer savory or tarragon (or fresh herb of your choosing)
- 12 pc. black peppercorns
Instructions
- In a large bowl, combine the water and salt, and stir to dissolve the salt. Prick the bottom of each tomato once with a clean needle. Place the tomatoes in the salt brine, cover and marinate for 24 hours at room temperature.
- In a large saucepan, combine the vinegar and sugar.
- Stir to dissolve the sugar. Bring just to a boil over high heat. Remove from the heat and cool thorough
- Remove the tomatoes from the salt brine and drain thoroughly. Discard the salt brine.
- Carefully place the tomatoes in a 1-quart canning jar. Arrange the herbs and peppercorns around the edges of the jar.
- Pour the vinegar-sugar mixture over the tomatoes. Secure the jar tightly. Process for 15 minutes in boiling water bath