Ingredients

• 1 pint cherry tomatoes (about 8 ounces)
• 1 clove garlic
• 1/2 teaspoon whole black peppercorns
• 1 cup apple cider vinegar
• 1 cup water
• 2 tablespoon kosher salt or 4 teaspoons pickling salt
• 1 tablespoon granulated sugar (optional)

Directions

• 1. Prepare the tomatoes. Wash and dry the tomatoes. Use a skewer to poke a hole through each of the tomatoes.
• 2. Place the spices in the jar. Place the garlic and peppercorns in a wide-mouth pint jar.
• 3. Add the tomatoes. Pack the tomatoes into the jar.
• 4. Make the pickling brine. Place the vinegar, water, salt, and sugar (if using) in a small saucepan over high heat. Bring to a rolling boil, stirring to dissolve the salt and sugar. Pour the brine over the tomatoes, filling the jar to within 1/2 inch of the top. You might not use all the brine.
• 5. Remove air bubbles. Gently tap the jar against the counter a few times to remove all the air bubbles. Top off with more pickling brine if necessary.
• 6. Tighten the lid. Place the lid over the jar and screw on the ring until tight.
• 7. Cool and refrigerate. Let the jar cool to room temperature. Store the pickles in the refrigerator. The pickles will improve with flavor as they age — try to wait at least 48 hours before cracking them open.

Nutrition