Ingredients
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The Produce: 3 cups baby cherry or grape tomatoes, 2 cloves garlic (halved), 2 sprigs fresh basil.
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The Infusion: ¼ tsp whole black peppercorns, ⅛ tsp crushed red pepper flakes.
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The Brine: ¾ cup water, ¾ cup white wine vinegar, 2 ½ tsp granulated white sugar, 1 ½ tsp kosher salt.
Instructions
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Pack the Jar: Wash your cherry tomatoes thoroughly and pat them dry. Pack the whole tomatoes into a clean 1-quart glass jar, tucking the halved garlic cloves, whole peppercorns, and fresh basil sprigs into the gaps between the tomatoes.
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Heat the Brine: In a small saucepan, combine the water, white wine vinegar, sugar, kosher salt, and crushed red pepper flakes. Place the pan over high heat and stir frequently.
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Dissolve: Cook just until the salt and sugar have fully dissolved into the liquid. Remove the pan from the heat just before the mixture reaches a full boil or simmer.
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Pour & Seal: Carefully pour the hot liquid brine directly over the tomatoes in the jar, ensuring they are completely submerged. Secure the lid tightly.
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Cool & Chill: Leave the sealed jar on the counter to cool completely to room temperature. Once cool, transfer it to the refrigerator to chill for at least 8 hours. For the ultimate flavor development, let them cure for a full 24 hours before your first taste.
Notes
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The Tomato Piercing Trick: To prevent the tomatoes from wrinkling when the hot brine hits them—and to help the vinegar penetrate deep into the center faster—use a toothpick or a clean pin to prick a tiny hole into the top stem-end of each tomato before packing them.
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Vinegar Swaps: White wine vinegar provides a soft, delicate acidity. If you want a more assertive punch, standard apple cider vinegar works beautifully, though it will give the brine a slightly amber tint.
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How to Enjoy Them: These are phenomenal added to a charcuterie board alongside sharp cheeses, tossed into a classic pasta salad, used to garnish a savory Bloody Mary, or eaten straight out of the jar as a crisp snack.
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Storage Reminder: Because these are refrigerator pickles and are not processed in a boiling water bath, they must be kept refrigerated and consumed within 2 weeks.
- Prep Time: 10 minutes
- Category: Appetizer
- Diet: Vegetarian