Tomates-Cerises a l'Aigre-Doux

 Since I have so many cherry tomatoes, I decided to give this recipe a try.  

They look like they might taste good.  I have to wait three weeks to taste them.

Pickled Cherry Tomatoes (Tomates-Cerises a l'Aigre-Doux)
(Source: GardenWeb's Harvest Forum)
Makes 1 quart


1 quart water
2 tablespoons coarse sea salt or kosher salt
1 pound FIRM (almost under-ripe) cherry tomatoes (round and plum varieties of all colors can be used)
2 cups cider vinegar
1/4 cup granulated sugar or more (to taste)
2 sprigs fresh summer savory or tarragon (or fresh herb of your choosing)
12 black peppercorns

In a large bowl, combine the water and salt, and stir to dissolve the salt. Prick the bottom of each tomato once with a clean needle. Place the tomatoes in the salt brine, cover and marinate for 24 hours at room temperature.

In a large saucepan, combine the vinegar and sugar. Stir to dissolve the sugar. Bring just to a boil over high heat. Remove from the heat and cool thoroughly.

Remove the tomatoes from the salt brine and drain thoroughly. Discard the salt brine.
Carefully place the tomatoes in a 1-quart canning jar. Arrange the herbs and peppercorns around the edges of the jar. Pour the vinegar-sugar mixture over the tomatoes. Secure the jar tightly. Let sit in the refrigerator for 3 weeks before tasting.

Serve as a pickle, or as an appetizer, with toothpicks to spear.