Description
A quick and easy way to preserve the bright flavor of cherry tomatoes using a tangy, herby brine. Perfect for snacks, salads, or charcuterie boards.
Ingredients
Scale
- 1 pint cherry tomatoes
- 1 cup white vinegar
- 1 cup water
- 1 tablespoon sugar
- 1 tablespoon kosher salt
- 2 garlic cloves, peeled and slightly crushed
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 2–3 sprigs fresh dill
- 1 bay leaf
Instructions
- Wash and air-dry a clean jar. Prick each cherry tomato with a toothpick once to help absorb the brine.
- In a saucepan, combine white vinegar, water, salt, and sugar. Bring to a simmer, stirring until fully dissolved.
- Add cherry tomatoes, garlic, mustard seeds, peppercorns, dill, and bay leaf to the jar.
- Carefully pour the hot brine into the jar, covering all ingredients completely.
- Seal the jar with a lid. Let cool to room temperature, then refrigerate.
- Allow at least 24–48 hours for flavor to develop before serving.
Notes
- Use firm, ripe cherry tomatoes for the best texture.
- Don’t skip pricking the tomatoes—it prevents bursting.
- The longer they sit, the stronger the flavor becomes.
Nutrition
- Serving Size: 1/4 cup
- Calories: 30
- Sugar: 2g
- Sodium: 350mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
Keywords: pickled cherry tomatoes, quick pickles, homemade pickles, summer preservation