08/22/2026
If you have a pint of cherry tomatoes, a jar, white vinegar, salt and sugar, you are twenty-four hours away from something that tastes like it took significantly more effort than it did. The brine is bright and tangy with a hit of garlic and fresh basil. The tomatoes hold their texture perfectly and develop this concentrated sweetness that the fresh ones do not quite have. They are ready the next day, better after four days, and disappear off every cheese board I have ever put them on before anything else does. Recipe in the comments — five minutes start to finish.
