Name: Pickled Pearl Onions and Cherry Tomatoes
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Ingredients: Enough cherry tomatoes and peeled pearl onions to fill a pint jar; 1 bay leaf; 2 sprigs tarragon; 8-10 pink peppercorns; 1 cup cider vinegar; 1 cup water; 1/2 tbsp pickling salt

Ingredients

Scale

Enough cherry tomatoes and peeled pearl onions to fill a pint jar
1 bay leaf
2 sprigs tarragon
8–10 pink peppercorns
1 cup cider vinegar
1 cup water
1/2 tbsp pickling salt

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Instructions

Put bay leaf, tarragon and peppercorns into a pint jar.
Gently pack in onions and tomatoes.
In a saucepan, bring to boil the vinegar, water and salt, stirring to dissolve the salt. (Or, if you made the pickled okra and have the extra brine like I did, just reheat to a boil.)
Pour the hot brine over the onions and tomatoes and store in the fridge for about two weeks.

Prep Time: 10 mins
Cook Time: 2 mins