Dill-Pickled Cherry Tomatoes

Ingredients

• 2 pints cherry tomatoes
• 1/2 cup white vinegar
• 1/2 cup water
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 1 teaspoon dillweed
• 1 teaspoon black peppercorns

Directions

1. Wash and dry the cherry tomatoes. Place them in a large jar or bowl.
2. In a small saucepan, combine the vinegar, water, garlic, salt, sugar, dillweed, and black peppercorns. Bring to a boil, stirring to dissolve the salt and sugar.
3. Pour the hot liquid over the tomatoes. Cover and let cool to room temperature.
4. Refrigerate for at least 4 hours before serving.

Interesting Facts

• Pickled tomatoes are a great way to preserve tomatoes for longer than their natural shelf-life.
• Pickled tomatoes can be kept in the refrigerator for up to 2 weeks.
• The dillweed and garlic used in this recipe add a unique and flavorful touch to the tomatoes.
• Pickled tomatoes are a great addition to salads, sandwiches, and other dishes.