Ingredients
- 1 pint cherry tomatoes
- 2 cloves garlic sliced
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 1/2 teaspoon red pepper flakes
- 1 cup apple cider vinegar raw and unfiltered
- 1 cup water
- 1 tablespoon kosher salt
- 1 tablespoon granulated sugar
Instructions
- Clean a quart-sized jar and prepare the tomatoes by washing them and pricking each one with a toothpick to allow the brine to penetrate.
- Place the garlic, mustard seeds, black peppercorns, and red pepper flakes at the bottom of the jar. Add the cherry tomatoes on top.
- In a saucepan, combine apple cider vinegar, water, kosher salt, and sugar. Bring to a simmer, stirring until the salt and sugar dissolve. Don't let the liquid boil. Once fully dissolved, allow the liquid to cool completely, then pour it over the tomatoes in the jar, ensuring they are completely submerged.
- Seal the jar and refrigerate. Allow the tomatoes to pickle for at least 48 hours before enjoying.
