Pickled Cherry Tomatoes
makes 1 pint
1 pint cherry tomatoes
1 clove garlic
½ teaspoon whole black peppercorns
3 sprigs fresh thyme
1 bay leaf
1 cup apple cider vinegar
1 cup water
1 Tbsp. Kosher salt
1 Tbsp. granulated sugar
Wash tomatoes, then use a wooden skewer to poke a few holes in each one.
Place tomatoes, garlic, peppercorns, thyme sprigs, and bay leaf in a sterilized 1-pint jar.
In a saucepan, combine vinegar, water, salt, and sugar. Bring to a boil and simmer until salt and sugar dissolve. Pour brine over tomatoes (leaving ½ inch of headspace). Cover jar with a new lid and band. Let cool to room temperature, then refrigerate for at least 2 days to develop flavors. Keep refrigerated, best used within 2 weeks.
Bryn’s long career in publishing took a left turn sometime around 2010, when she discovered the joy of food writing. Since then, she’s found professional nirvana as the editor of Edible Ohio Valley, author of The Findlay Market Cookbook, and occasional instructor at The Cooking School at Jungle Jim’s. Find her seasonal recipes at writes4food.com.
