Pickled Tomatoes

Bahan-bahan

• 3 cups baby cherry or grape tomatoes

• 2 cloves garlic, halved

• 1/4 teaspoon peppercorns

• 2 sprigs fresh basil

• 3/4 cup water

• 3/4 cup white wine vinegar

• 1 1/2 teaspoons kosher salt

• 2 1/2 teaspoons white sugar

• 1/8 teaspoon crushed red pepper

Arahan

1 Add tomatoes, garlic, peppercorns, and basil to 1-quart-size glass jar fitted with a lid.

2 Combine water, vinegar, salt, sugar, and crushed red pepper in a small saucepan, and place over high heat. Cook, stirring often, until salt and sugar have fully dissolved.  Remove from heat just before the mixture comes to a simmer.

3 Pour hot brine over tomatoes and seal jar. Allow jar to cool to room temperature, then place in the refrigerator until completely chilled, at least 8 hours. Best served after 24 hours and up to 2 weeks.