Don’t think you’ll get through all those cherry tomatoes this week? You can preserve them with this quick pickle and enjoy them for weeks to come.
- 1 quart cherry tomatoes
- 10 sprigs fresh thyme
- 3 tsp black peppercorns
- 2 cups white vinegar
- 1/2 cup sugar
- 2 tsp sea salt
- 1.5 tsp mustard seeds
- 3 cloves garlic
- 3-4 habanada peppers sliced
Not a necessary step but poking a hole with a toothpick thru each tomato will be a way to expedite the flavoring process.
Divide between 2 quart jars the tomatoes, habanada pepper slices, thyme, peppercorns, garlic and mustard seeds.
In a small pan, combine vinegar, water, salt, and sugar over medium heat to dissolve ingredients.
Using a funnel, pour the hot brine into jars leaving at least 1/2 inch of headspace.
Store in fridge. They will be ready to enjoy after 1 day!