Pickled Cherry Tomatoes
  • 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
  1. Not a necessary step but poking a hole with a toothpick thru each tomato will be a way to expedite the flavoring process. 

  2. Divide between 2 quart jars the tomatoes, habanada pepper slices, thyme, peppercorns, garlic and mustard seeds. 

  3. In a small pan, combine vinegar, water, salt, and sugar over medium heat to dissolve ingredients.

  4. Using a funnel, pour the hot brine into jars leaving at least 1/2 inch of headspace.

  5. Store in fridge. They will be ready to enjoy after 1 day!