We had a cold, wet spring here in Colorado, so the growing season got off to a slow start. My tomato plants–especially the cherry tomatoes–are finally producing more that we can eat, so I’ve been on the look-out for easy recipes to use up all those tomatoes.
One of my favorite ways to use an abundance of vegetables is to pickle them. It’s so easy to make refrigerated pickles, and you can apply the technique to so many veggies. Plus, my family loves pickles of any kind, so it’s always a win for me.
I’ve never tried pickling cherry tomatoes before, but wow! They’re amazing. These are fabulous on salads or served as part of a cheese tray, but if you’re a tomato fan like me, you’ll be eating them straight from the jar. Don’t skip the step of poking the tomatoes with a toothpick, otherwise the pickling liquid can’t really do it’s job. These pickled tomatoes will last about a month in the refrigerator.
Who Dished It Up First: Adapted from Taste of the South