Sweet Pickled Cherry Tomatoes
This is a simple yet delicious way to preserve cherry tomatoes: all you have to do is place them into jars with the herbs and spices, then pour in the brine. For a tasty vinaigrette, blend 1 cup of the tomatoes (plus their liquid) with 1 cup of olive oil.
Servings: 5 pints
- 5 tsp dill seeds I didn't have dill so used cumin instead
- 2 1/2 tsp black peppercorns
- 10 dill sprigs
- 5 garlic cloves
- 8 cups cherry tomatoes hulled and pricked with a sterilized needle
- 4 cups Champagne vinegar I used apple cider vinegar instead
- 1 1/4 cups water
- 3/4 cups sugar I used organic sugar
- 1 tbsp Kosher salt
Scald 5 pint jars in a large pot of simmering water fitted with a rack—you will use this pot to process the jars. Right before filling, put the jars on the counter. In a dry sauté pan over medium heat, toast the dill seeds and peppercorns. Divide the spices among the jars, using about 11/2 teaspoons per jar, then add 2 sprigs dill and 1 garlic clove to each jar. Pack the tomatoes evenly among the jars. Meanwhile, soak the lids in a pan of hot water to soften the rubber seal.
In a pot, bring the vinegar, water, sugar, and salt to a boil. Transfer the brine to a heat-proof pitcher and pour over the tomatoes, leaving a 1/2-inch space from the rim of the jar. Check the jars for air pockets, adding more brine if necessary to fill in gaps. Wipe the rims with a clean towel, seal with the lids, then screw on the bands until snug but not tight.
Place the jars in the pot with the rack and add enough water to cover the jars by about 1 inch. Bring the water to a boil and process the jars for 15 minutes (start the timer when the water reaches a boil). Turn off the heat and leave the jars in the water for a few minutes. Remove the jars from the water and let cool completely.