Quick Pickled Cherry Tomatoes

Overflowing with cherry tomatoes? 🍅

Pickle them!

So easy to make and bursting with tangy, herby goodness in every bite. Fresh, zingy and seriously addictive. So good … you’ll be making them on repeat!

Perfect tossed through salads, piled onto cheeseboards, spooned over creamy polenta, stirred through pasta, layered into sandwiches… or eaten straight from the jar. No judgement. 😉

Ingredients

• 350-400g cherry tomatoes
• 1 cup white or apple cider vinegar
• ½ cup water
• 2 tablespoons sugar
• 1 teaspoon Mrs Rogers Fine Sea Salt
• 1-2 garlic cloves, peeled and cut in half vertically
• Fresh dill sprigs
• 1 teaspoon Mrs Rogers Mustard Seeds
• 1/2 teaspoon Mrs Rogers Chili Flakes (optional)
• ½ teaspoon Mrs Rogers Black Peppercorns (optional)
• Goodlife Glass Jars

Directions

1. Add cherry tomatoes, garlic, dill, mustard seeds, chili flakes and black peppercorns (if using) to clean sterilized* glass jars.
2. Add vinegar, water, sugar and salt into a saucepan and heat through until all the salt and sugar has dissolved.
3. Carefully pour the hot brine over the tomatoes, making sure they are submerged in the brine.
4. Let cool completely, seal the jars, and gently shake.
5. Refrigerate for at least 24 hours before serving for best flavour.
6. - Poke each tomato with a toothpick to pierce the skin. This will help the brine infuse them a bit faster, but is not a must.- You can double or triple this recipe if you have an abundance of cherry tomatoes.- If you don’t have fresh dill you can also use thyme or rosemary.