Quick Pickled Cherry Tomatoes (1 pint)

These are amazing!  And easy!

  • One pint cherry tomatoes, green stems discarded
  • 1/2 cup apple cider vinegar
  • 1/2 cup filtered water
  • 2 teaspoons salt
  • 2 teaspoons sugar
  • Optional spices include tiny pinches (no more than an 1/8 of a teaspoon each) of mustard seeds, coriander seeds, red chili flakes, and/or juniper berries

Pack tomatoes into a pint jar.  Bring the vinegar, water, salt, sugar, and optional spices to a boil to disolve.  Let cool.  Pour the brine over the tomatoes. Put a lid on the jar and refrigerate. Keep in the fridge for at least 48 hours before eating.