Pickled Cherry Tomatoes

Ryan Takes on Casey Thompson
  • Difficulty: Easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 2 pounds cherry tomatoes also works well with green beans, carrots, small onions
  • 1 tablespoon slivered garlic
  • 1 tablespoon ginger, cut length wise
  • 1 tablespoon minced parsley
  • 2 teaspoons salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon turmeric
  • 3/4 teaspoon black pepper
  • 1/2 cup champagne vinegar
  • 3/4 cup corn oil
  • 1/2 cup sugar


In a large pot boil vinegar, salt and sugar. Cook until sugar is dissolved.

Using a large skillet, heat oil and sauté garlic, ginger and spices until aromatic.

Combine vinegar and oil mixtures.

Pour over tomatoes. Allow to cool to room temperature. Once cooled, refrigerate for 24 hours.

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