Dill-Pickled Cherry Tomatoes

Pickled green cherry tomatoes. This is perfect for end-of-the-season dill tomatoes or before they are ripe tomatoes.

Step: 1

Pack tomatoes into the 1-quart jar.

Step: 2

Combine vinegar, water, salt, sriracha sauce, and pickling spice in a glass measuring cup. Heat in the microwave until boiling and salt dissolves, 1 1/2 to 3 minutes. Pour over tomatoes in the jar; seal.

Step: 3

Refrigerate until pickled, 1 to 2 weeks.

Per Serving: 16 calories; protein 0.7g; carbohydrates 3.3g; fat 0.1g; sodium 1501.3mg.

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