Serves 1
Directions
- 1Bring the rice vinegar and water to a boil in a pot.
- 2Fill a heat-proof jar with the cherry tomatoes.
- 3Add the basil, garlic cloves, sugar, and garlic salt to the jar.
- 4Pour the hot brine into the jar and seal it.
- 5Refrigerate and rest overnight.
Ingredients
- 2 cups rice vinegar
- 2 cups water
- 4 quarts cherry tomatoes
- 1 bunch basil
- 2~3 cloves garlic
- 1 tablespoon sugar
- 1 tablespoon garlic salt
Equipment
potmason jar
Tips
- The cherry tomatoes' stem scars allow them to absorb the pickle brine, so you do not need to poke holes in them.
- You can make extra brine as needed.
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