Here’s an idea to use up extra cherry tomatoes before they go bad. I’ve been experimenting with pickles lately and wanted to try pickling these cherry tomatoes. The results were amazing. At first they taste just like you would expect, rather tart, but then the freshest, sweetest tomato flavor just explodes in your mouth. They’re amazing in salads and with pasta. I’m going to start buying an extra pint at the grocery store just to have these on hand at all times. These pickles are very easy to make, so don’t be afraid to try them if you’ve never pickled anything before.
Ingredients for a half pint
1/3 cup vinegar
1/2 cup water
1 tsp salt
1 tsp sugar
1/2 pint of cherry tomatoes
Chopped fresh herbs of your choice
In a small pot combine the first 4 ingredients and simmer until the salt and sugar have completely dissolved. Try to avoid inhaling the fumes as vinegar can be very irritating to your eyes and lungs. Not harmful, just unpleasant. While the pickling liquid is heating, pack a 1/2 pint jar with the tomatoes and herbs. I used a combination of basil, dill and tarragon.
Try to alternate the tomatoes and herbs so that the flavors are evenly distributed and pack them in fairly tightly. When all of the salt and sugar have dissolved, allow the pickling liquid to cool to just above room temperature and pour it over the tomatoes. You will probably have some liquid leftover, but it’s always better to have too much. Don’t try to cut the recipe down because any tomatoes that aren’t covered could go bad. Now just cover the jar and store it in the fridge for at least 2 days before eating. Save the pickling liquid when the tomatoes are gone to make an herbed vinaigrette.