Dill-Pickled Cherry Tomatoes
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
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.
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