Pickled Tomatoes: A Burst of Freshness You Can't Resist
Ingredients:
10 small tomatoes (cherry or grape work best)
1/2 cup white vinegar
1/2 cup water
1 tbsp sugar
1 tbsp salt
2 cloves garlic, smashed
1 tsp black peppercorns
1 tsp mustard seeds
1 tsp dried oregano
1 bay leaf
Directions:
Wash and cut the tomatoes in half or leave them whole if small.
In a saucepan, combine vinegar, water, sugar, salt, garlic, peppercorns, mustard seeds, oregano, and bay leaf. Bring the mixture to a simmer over medium heat, stirring until the sugar and salt dissolve.
Place the tomatoes in a clean glass jar and pour the hot brine over them, ensuring the tomatoes are fully submerged.
Let the jar cool to room temperature, then seal with a lid and refrigerate for at least 24 hours.
Enjoy the pickled tomatoes as a snack, on salads, or as a garnish for your dishes!