Pickled Cherry Tomatoes

Name: Pickled Cherry Tomatoes
Cook time: 10 min
Total time: 10 min
Yield: 6 cups
Ingredients: 20 ounces cherry tomatoes (about 2 pints); 4 garlic cloves, halved; 2 teaspoons whole peppercorns; 1/2 teaspoon mustard seed; 2 cups water; 2 cups cider vinegar; 3 tablespoons salt; 2 tablespoons sugar

Total Time Prep: 10 min. + chilling

Yield 6 cups

Test Kitchen Approved

These pickled cherry tomatoes really pop in your mouth. They stay beautifully bright red and are fresh tasting too. —Peggy Woodward, Shullsburg, Wisconsin

Ingredients

20 ounces cherry tomatoes (about 2 pints)
4 garlic cloves, halved
2 teaspoons whole peppercorns
1/2 teaspoon mustard seed
2 cups water
2 cups cider vinegar
3 tablespoons salt
2 tablespoons sugar

Directions

Pierce the bottom of each cherry tomato with a skewer. In a large bowl, place tomatoes, garlic, peppercorns and mustard seed. In a saucepan, bring the water, vinegar, salt and sugar to a simmer until sugar and salt dissolve. Pour over tomatoes; cover. Let stand 2 hours. Transfer to jars if desired; seal tightly. Refrigerate 48 hours before serving, and up to 1 month.

Nutrition Facts

1/4 cup: 9 calories, 0 fat (0 saturated fat), 0 cholesterol, 30mg sodium, 2g carbohydrate (2g sugars, 0 fiber), 0 protein.

These pickled cherry tomatoes really pop in your mouth. They stay beautifully bright red and are fresh tasting too. —Peggy Woodward, Shullsburg, Wisconsin

Recipe Creator