Pickled Cherry Tomatoes

These quick pickled tomatoes are a great addition to salads or to a charcuterie board. 

Ingredients

• 1 pint cherry or grape tomatoes, washed
• 3/4 cup water
• 1/2 cup Traditional Aged White Balsamic Vinegar
• 1/4 cup sugar
• 1 teaspoon salt
• 2 teaspoons Pickling Mix
• 2 cloves garlic, smashed
• 2 sprigs thyme 

Instructions

1. Add the garlic, pickling mix and thyme to a glass pint jar.
2. Poke the tomatoes with a toothpick to help the brine infuse and add to the jar.
3. Add the water, vinegar, sugar, and salt to a small saucepan and bring to a boil, stirring to dissolve the sugar and salt.
4. Pour the brine in the jar. Let cool completely then attach the lid and refrigerate.
5. These are good a couple hours after making, but best the next day and good for up to 2 months stored in the refrigerator.

Makes 1 pint

Takes 5 minutes

Store in the refrigerator for up to 2 months