Ingredients
Scale
- 2 cups fresh cherry tomatoes
- 1 cup apple cider vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon salt
- 2 cloves garlic, peeled
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 1 teaspoon dill seeds or fresh dill sprigs
- Optional: thinly sliced pickled onions for added flavor
Instructions
- Combine apple cider vinegar, water, sugar, and salt in a saucepan. Heat and stir until sugar and salt dissolve, then bring to a gentle boil and remove from heat.
- Bring a pot of water to a boil. Blanch cherry tomatoes by boiling for about 30 seconds, then transfer immediately to ice water.
- In a clean jar, place peeled cherry tomatoes, garlic cloves, peppercorns, mustard seeds, and dill. Pour hot brine over the tomatoes, ensuring they are fully submerged.
- Seal the jar tightly and cool to room temperature. Store in the refrigerator for at least 24 hours. For best flavor, wait 3-5 days before consuming.
Notes
- Blanching makes peeling easier, but it’s optional if you prefer to leave the skins on.
- Ensure the jar is sealed tightly for proper pickling and storage.
- Use clean utensils to handle the pickled tomatoes to avoid spoilage.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Pickling
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1/2 cup
- Calories: 25 Kcal
- Sugar: 2 g
- Sodium: 150 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg