Useful tip: Poke your cherry tomatoes with a toothpick so that they can really absorb all that brine.


Source: http://www.letsdishrecipes.com/wp-content/uploads/2015/09/Pickled-TomatoesWB.jpg

Prep Time: 10 min
Cook Time: 10 min
Total Time: 20 min

Ingredients

  • 2 cups apple cider vinegar
  • 2 cups water
  • 1/4 cup salt
  • 1/4 cup sugar
  • Zest of one lemon
  • 2 pints cherry tomatoes
  • 1/2 cup fresh dill sprigs
  • 4 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon mustard seeds

 

Directions

1) In a medium saucepan, bring vinegar, water, salt, sugar and lemon zest to a boil. Simmer, stirring occasionally, until sugar and salt are dissolved. Cool to room temperature.

2) Pierce each tomato once or twice with a wooden toothpick. Divide tomatoes, dill, garlic, red pepper and mustard seeds evenly among sterilized jars.

3) Pour cooled vinegar mixture into jars, leaving on inch of space at the top. Cover and refrigerate for up to one month.

Bon Appetit