Pickled Cherry Tomatoes

As we all know, it is tomato time of the year!!! Despite the oppressive heat here in South Carolina, this has been a great year for some awesome tomatoes. I am sure that I am not the only one that is feeling a little overwhelmed by their garden goodness. For those of you that garden and stand with me in your love for all thing tomato, I am planning on posting a little tomato series here. Some of these recipes will help you save a lot of those tomatoes for the cold winter months when you are dying for that taste of summer sweetness. Other recipes will allow you to enjoy the tomatoes right now when they are at their juiciest and most abundant. However you want to look at it, this is the month of the tomato and your chance to savour every bite. In just a few months, we will all be wishing for the day in spring when we can plant again and anticipate what mother nature will give us.

Pickled Cherry Tomatoes

Eat up!  Who does not like everything pickled???   These are so good make some extra.

The Tomatoes
Wash your tomatoes and remove the stems.
Poke 2-3 holes through your tomatoes with a skewer. This allows the brine to seep in. .
Place the tomatoes in a sterilized jar.
Add some fresh oregano on top. And a hot pepper if you want to add some spice.

The Brine
In a small pot combine the following (adjust seasonings to your taste if you like)
1.5 cups apple cider vinegar
1.5 cups filtered water
2 tbsp salt
2 tbsp sugar
4-8 garlic cloves, sliced
Pinch coriander
4-6 peppercorns

Bring the mixture to a boil for 3-5 minutes. Remove from heat, allow to cool to room temperature.
Pour the brine into your jars over the tomatoes. It’s enough for about 3, maybe 4 pints depending on how much evaporated and how many tomatoes are stuffed into your jar.
Cover the jar with a sterilized lid and screw your ring on. Put them in the refrigerator and let them sit for at least 24 hours to soak up the goodness. They will last a long time refrigerated, a few months.

Recipe adapted from Pretty Prudent