Recipe: Pickled Tiny Tomatoes
Easy, tangy and versatile little pickled tomatoes that you can use in salads or as snacks!
- 3 pints assorted grape tomatoes
- 2 cups seasoned rice vinegar
- 3 Tbsp. sugar
- 3 garlic cloves, thinly sliced
- 1 Tbsp. Pickling Spice
- 1 Tbsp. salt
- 1 (1/2-inch) piece fresh ginger, peeled and sliced (optional)
- 1 1/2 cups water
This recipe was adapted from Southern Living Magazine.
Pierce each tomato 3 times using a wooden pick or a skewer. Place tomatoes in a large glass bowl. Combine rest of ingredients and bring to a boil in a large saucepan over high heat. Pour over tomatoes and let cool for 1 hour at room temperature. Cover and chill 24 hours before serving. Refrigerate in airtight container for up to 2 weeks.