Quick Pickled Tomatoes

By lorik

Ingredients

• 1 lb cherry and or grape tomatoes
• 1 cup Cider Vinegar
• 1 cup water
• 1/4 cup Sugar
• 2 Tbsp Kosher Salt
• 4 Garlic cloves, crushed
• 1 tsp each coriander seed, mustard seed and black peppercorns
• 1/4 tsp red pepper flakes
• 1/2 cup fresh dill, roughly chopped

Details

Servings 1
Adapted from foodnetwork.com

Preparation

Step 1

Place cider vinegar and water in a medium saucepan, add sugar, salt, crushed garlic, coriander, mustard seed, peppercorns and red pepper flakes and bring to a boil. Allow to cool slightly.

Gently poke tomatoes with a skewer or toothpick; place in a heatproof bowl with 1/2 cup roughly chopped dill. Pour the pickling liquid over the tomato mixture. Let cool to room temperature; divide among jars and refrigerate at least 4 hours.

Pickled tomatoes will keep in the refrigerator for 1 to 2 weeks. Serve with sandwiches, cheese and cured meats or with grilled fish or chicken.