Pickled Cherry Tomatoes

 

Ingredients
1.5 Cups Cherry/Grape Tomatoes, quartered  (halved)
1 Medium Red Onion, thinly sliced  (red is best, I only had yellow so that's what I used)
4 Garlic cloves, minced
1 Green Chili, sliced (omitted)
Salt to taste
1/3Cup Extra Virgin Olive Oil
3 Tbsp Apple Cider Vinegar
1/2Tbsp Balsamic Vinegar
1 Tsp Italian Seasoning (Penzeys Tuscan Sunset and a dash of Penzeys Mural of Flavor)
2 Tbsp Sugar
Fresh Basil, chopped (1t dried)
Fresh Cilantro, chopped  (omitted cuz, eww soap!)
Black Pepper, freshly cracked

Instructions

• Wash and dry the tomatoes. 
• Quarter the cherry tomatoes and thinly slice the onion.
• With a garlic press, smash the garlic.
• In a bowl, add tomatoes with their juices, onion, and garlic to the jar.
• Add olive oil, balsamic vinegar, apple cider vinegar, green chili, sugar, salt, pepper, Italian seasoning, basil, cilantro.
• Mix well and keep aside for an hour or two till the flavors are released. (I put them in a ziploc, kept them on the counter for two hours, flipped once)
• Pour this in a glass jar, close the lid and refrigerate. (still in the ziploc into fridge, flipped once an hour-ish for another 4hrs - poured into an airtight container for storrage)
• Keep refrigerated for at least 2 days before enjoying the pickled tomatoes. (We only waited until they were in the storage container to get some! Sprinkled a bit of grated parmesan on them and ate 'em up. Yum! We can see how they will only get better with time)
• Enjoy by adding to salad, topping of pita bread, or make bruschetta or crostini! 

Notes:

• Use fresh plump tomatoes for the best flavors. Do not use tomatoes with deep cracks or bruises.
• Mix together the ingredients and keep them aside for 1 to 2 hrs to let the flavors and juices release.
• Sterilize the jars before canning the tomatoes.
• You can refrigerate the pickled cherry tomatoes and store them for up to 1 month.
• Keep the pickled tomatoes refrigerated for 2 days before enjoying them for the flavors to release.