Pickled Cherry Tomatoes in Sweet, Salty, and Sour Brine
Servings: 4 servings
Calories: 44kcal
This recipe makes one 1-quart jar of pickled cherry tomatoes
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Ingredients
- 1 1/2 lbs cherry tomatoes if possible, try heirloom cherry tomatoes of different colors
- 5 sage leaves
- 3 dill twigs
- 3 cilantro twigs
- 1 dill umbrella
- 2 cloves garlic
- 1 Tbsp black peppercorns
For the brine
- 2 cups water at room temperature
- 1/4 cup white vinegar
- 2 Tbsp white balsamic vinegar/white vinegar of Modena
- 1 Tbsp salt
- 1 1/2 Tbsp white sugar
Instructions
- Rinse the tomatoes and cut them in halves.
- Place the dill umbrella on the bottom of a 1-quart mason jar. Add the tomatoes, placing the herbs, garlic, and peppercorns in between. Leave about a 1-inch headspace.
- To prepare the pickling brine, combine the brine ingredients in a separate bowl and stir with a large spoon or a whisk until the salt and the sugar are fully dissolved. Set aside.
- Top the jar with the pickling brine, leaving a 1/2" headspace. Close tightly with a lid.
- Transfer to the fridge and refrigerate for a week before consuming. The tomatoes only improve with age and will stay fresh in the fridge for several weeks.
Nutrition
Calories: 44kcal | Carbohydrates: 10g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 376mg | Potassium: 426mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1024IU | Vitamin C: 41mg | Calcium: 40mg | Iron: 2mg