Serves 1
Directions
- 1Add tomatoes, garlic, peppercorns, and basil to a 1-quart-size glass jar fitted with a lid.
- 2Combine water, vinegar, salt, sugar, and crushed red pepper in a small saucepan and place over high heat.
- 3Cook, stirring often, until salt and sugar have fully dissolved, removing from heat just before the mixture comes to a simmer.
- 4Pour hot brine over tomatoes and seal jar.
- 5Allow jar to cool to room temperature, then place in the refrigerator until completely chilled, at least 8 hours.
Ingredients
- 3 cup baby cherry or grape tomato
- 2 clove garlic, halved
- 1/4 tsp peppercorns
- 2 sprig fresh basil
- 3/4 cup water
- 3/4 cup white wine vinegar
- 1 1/2 tsp kosher salt
- 2 1/2 tsp white sugar
- 1/8 tsp crushed red pepper
Equipment
1-quart-size glass jarsmall saucepan
Tips
- Best served after 24 hours and up to 2 weeks.
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