Description
Transform your Gibson cocktail with this unique garnish of pickled cherry tomatoes and pearl onions, infused with aromatic tarragon and pink peppercorns.
Ingredients
Units
Scale
- Enough cherry tomatoes to fill a pint jar
- Enough peeled pearl onions to fill a pint jar
- 1 bay leaf
- 2 sprigs tarragon
- 8-10 pink peppercorns
- 1 cup (240 ml) cider vinegar
- 1 cup (240 ml) water
- 1/2 tbsp pickling salt
Instructions
- Place the bay leaf, tarragon, and pink peppercorns into a clean pint jar.
- Gently pack the jar with cherry tomatoes and peeled pearl onions, ensuring they are snug but not crushed.
- In a saucepan, combine the cider vinegar, water, and pickling salt. Bring the mixture to a boil over medium heat, stirring until the salt is completely dissolved.
- Pour the hot brine over the tomatoes and onions in the jar, ensuring they are fully submerged.
- Seal the jar with a lid and let it cool to room temperature. Once cooled, refrigerate the jar for at least 24 hours before using the garnish in your Gibson cocktail.
Notes
- Store the pickled garnish in the refrigerator for up to a month.
- Use a high-quality gin like Hendrick’s for the best flavor.
- The pickled garnish can also be used in other cocktails or as a unique addition to charcuterie boards.
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Category: Cocktail
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 10
- Sugar: 1
- Sodium: 150
- Fat: 0
- Carbohydrates: 2
- Fiber: 0
- Protein: 0
- Cholesterol: 0