Dill-Pickled Cherry Tomatoes
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Ingredients7 d 12 m servings 16 cals
Original recipe yields 12 servings (1 quart)
- Pack tomatoes into the 1-quart jar.
- 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.
- Refrigerate until pickled, 1 to 2 weeks.
Per Serving: 16 calories; 0.1 g fat; 3.3 g carbohydrates; 0.7 g protein; 0 mg cholesterol; 1501 mg sodium. Full nutrition