Pickled Cherry Tomatoes

I whipped these up last minute for a potluck and was pleasantly surprised by how good they turned out. It ended up being a delicious Plan B. I had already baked cookies and smoked cream cheese, so I thought it might be nice to bring something fresh.

I also found another use for a bento box – a festive way to transport and serve cheese and crackers, with tomatoes set out on toothpicks once I arrived.

Ingredients

  • 3 C baby cherry or grape tomatoes
    2 cloves garlic, halved
    1/4 t black peppercorns
    2 sprigs fresh basil
    3/4 C water
    3/4 C white wine vinegar
    1 1/2 t sea salt
    2 1/2 t monk fruit 
    1/8 t crushed red pepper

Directions

  1. Wash tomatoes.
  2. Add tomatoes, garlic, black peppercorns and basil to 16 oz mason jar.
  3. In a sauce pan add remaining ingredients over high heat.
  4. Stir until salt and sugar have dissolved and remove from heat.
  5. Pour over tomatoes and cool at room temperature. 
  6. Refrigerate 8 hours.