- Prep-time: / Ready In:
- Makes 3 cups
- Serving size: ½ cup
- Print/save recipe
These quick-pickled cherry tomatoes—made by marinating fresh vegetables in a seasoned vinegar brine—are a great way to add bright, tangy flavor to your meals. Requiring no canning, these flavor bombs will keep in your fridge for up to a week. Carrot and celery add crunch and extra flavor, while fresh thyme, a bay leaf, vinegar, and whole peppercorns infuse the brine with savory depth. They take just 15 minutes to prepare; just be sure to make them ahead and allow 24 hours before enjoying.
For more inspiration, check out these tasty ideas:
Ingredients
- 2 cups cherry or grape tomatoes
- ¾ cup sliced carrots
- 1 medium shallot, cut into eighths
- 1 5-inch celery stalk with leaves
- 3 sprigs fresh thyme
- 1 bay leaf
- 5 whole black peppercorns
- ¾ cup sherry vinegar or apple cider vinegar
- 1 teaspoon sea salt
Instructions
- Cut half of the cherry tomatoes in half lengthwise. Prick remaining whole cherry tomatoes two or three times with the tip of a skewer. Place tomatoes in a quart-size glass jar along with carrots, shallot, celery, thyme, bay leaf, and peppercorns.
- In a small saucepan stir together vinegar and salt. Bring just to boiling, stirring to dissolve salt. Add 1¼ cups water. Pour the brine over tomato mixture in jar. Cover and refrigerate at least 24 hours or up to 7 days.
Per serving (½ cup): 32 calories, 6 g carbohydrates, 1 g protein, 0.2 g total fat, 0.1 g saturated fat, 0 g cholesterol, 100 mg sodium, 2 g fiber, 2.6 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (0)
(0 from 0 votes)