Pickled Cherry Tomatoes

Contributed By: Parker


20 ounces cherry tomatoes (about 2 pints)
4 garlic cloves, halved
2 teaspoons whole peppercorns
1/2 teaspoon mustard seed
2 cups water
2 cups cider vinegar
3 tablespoons salt
2 tablespoons sugar


1. Pierce the bottom of each cherry tomato with a skewer. In a large bowl, place tomatoes, garlic, peppercorns and mustard seed. In a saucepan, bring water, vinegar, salt and sugar to a simmer until sugar and salt dissolves. Pour over tomatoes; cover. Let stand 2 hours. Transfer to jars, if desired; seal tightly. Refrigerate 48 hours before serving and up to 1 month.

Helpful Hints:

TOTAL TIME: Prep/Total Time: 10 min. + chilling
YIELD: 6 cups
Nutrition Facts
1/4 cup: 9 calories, 0 fat (0 saturated fat), 0 cholesterol, 30mg sodium, 2g carbohydrate (2g sugars, 0 fiber), 0 protein.

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