Quick Pickled Cherry Tomatoes with Dill
- 12 ounces cherry tomatoes, grape tomatoes, and/or pear tomatoes
- 3/4 cup apple cider vinegar
- 3/4 cup water
- 4 teaspoons coarse kosher salt
- 2 teaspoons sugar
- 1 3 x 1/2-inch strip lemon peel (yellow part only, removed with vegetable peeler)
- 1/4 cup coarsely chopped fresh dill
- 2 garlic cloves, thinly sliced
- 1/4 teaspoon dried crushed red pepper (optional, more if you like heat)
Pour vinegar and 3/4 cup water into small saucepan. Add salt, sugar, and lemon peel. Bring to boil, stirring to dissolve sugar and salt. Remove from heat. Let cool 20 minutes.
Pierce each tomato 2 times with a 4-pronged fork. Toss tomatoes, dill, garlic, and crushed red pepper in large bowl. Pack tomatoes into glass jars, and pour cooled vinegar mixture over.
Pickled Herb Cherry Tomatoes (by Jose Garces with slight modifications)
- 21 oz cherry or grape tomatoes
- 1 1/2 cups rice wine vinegar
- 2 cups water
- 1/2 cup sugar
- 1 Tbsp salt
- 1/2 Tbsp fennel seed
- 1/2 Tbsp yellow mustard seed
- 2 dried red peppers (optional)
- 1/2 tsp ground white pepper (I used black, which is all I have)
- 1 bay leaf
- 3 garlic cloves
Combine all ingredients (except tomatoes) in a medium saucepan and bring to a boil. Once it boils, remove from heat and let steep for 20 minutes. Then pour cooled pickling liquid over tomatoes in a (preferably) glass jar. Let stand room temperature for 4-8 hours. These keep in the fridge for a few days.
Justicia