They taste like little Bloody Mary bites. They keep in the fridge for a few weeks, at least. Not sure how long they actually stay good, the vinegar should keep them good to eat for a long time, but they don’t usually last very long.
Ingredients
2 pints cherry tomatoes
1 cup apple cider vinegar
1 cup water
1 tablespoon kosher salt
1 teaspoon whole black peppercorns
6 cloves garlic
1/4 chopped fresh dill
6-8 fresh thyme sprigs
1-2 bay leaves
1-2 chopped Serrano peppers, optional, if you like things spicy
1 quart container (like a mason jar)
Directions
Wash the tomatoes, then, using a skewer or a paring knife (I used a bamboo skewer), poke a hole in the top of each tomato. Place them in your container along with the garlic, pepper, thyme, dill, bay leaf, and optional peppers. You might not be able to fit all the tomatoes in a quart jar, I usually have a few left over.
Now, combine the water, vinegar, and salt in a small saucepan and heat until boiling. The salt should all be dissolved at this point.
Pour the boiling brine directly into your container and seal. Let cool on the counter, then move to the fridge for storage.
eatbensmeat 