Dill-Pickled Cherry Tomatoes Recipe

  • 4 cups green cherry tomatoes
  • 1 (1 quart) sterilized canning jar with lid and ring
  • 1 cup distilled white vinegar
  • 1 cup water
  • 3 tablespoons kosher salt
  • 1 tablespoon sriracha sauce
  • 1 tablespoon pickling spice
  1. Pack tomatoes into the 1-quart jar.
  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.
  3. Refrigerate until pickled, 1 to 2 weeks.