Dill-Pickled Cherry Tomatoes recipe
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- 4 cups green cherry tomatoes 1 (1 quart) sterilized canning jar with lid and ring 1 cup distilled white vinegar 1 cup water 3 tablespoons kosher salt 1 tablespoon sriracha sauce 1 tablespoon pickling spice
Nutrition Info
- 15.6 caloriescarbohydrate: 3.3 gcholesterol: : -fat: 0.1 gfiber: 0.7 gprotein: 0.7 gsaturatedFat: : -servingSize: -sodium: 1501.3 mgsugar: 2.4 gtransFat: : -unsaturatedFat: : -
Directions Dill-Pickled Cherry Tomatoes
Directions
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Pack tomatoes into the 1-quart jar.
Combine vinegar, water, salt, sriracha sauce, and pickling spice in a glass measuring cup. Heat in the microwave until boiling and salt dissolves, 1 1/2 to 3 minutes. Pour over tomatoes in the jar, seal.
Refrigerate until pickled, 1 to 2 weeks.