Food and Recipes Recipes Pickled Tiny Tomatoes Be the first to rate & review! These colorful little flavor bombs are ripe for the picking. Serve on their own or alongside a platter of cured meats and cheeses. Use a mixture of baby tomatoes such as 'Sweet 100,' 'Yellow Pear,' or 'Sun Gold'—all are available at farmers' markets this time of year. This dish uses 3 pints of tomatoes, but feel free to halve the recipe. By Marian Cooper Cairns Marian Cooper Cairns Marian Cooper Cairns is a food stylist and recipe developer based in Los Angeles with 20 years of experience in the food industry. Originally from Alabama, she still sports a southern accent and is known for making really bad food puns on social media and can make you a darn great buttermilk biscuit, just ask. When she is not poking at food with tweezers she loves to talk all things Pimento Chz Club, her small batch pimento cheese company. Her passion for food styling and recipe development serves clients for ad campaigns, product packaging, cookbooks, and commercials. Clients include Jack in the Box, Whole Foods, Target, Walmart, Sams Club, Damn Delicious, Southern Living, Food and Wine, and Good Catch Foods, and Alaska Seafood Marketing Institute to name a few. Southern Living's editorial guidelines Updated on June 15, 2018 Print Rate It Share Share Tweet Pin Email Savory, sweet, and tangy, this bright dip is great for dunking anything from breadsticks to crudités. We especially love it with an assortment of grilled peppers and zucchini. Photo: Iain Bagwell Hands On Time: 20 mins Chill Time: 1 day Total Time: 1 hrs 25 mins Yield: 12 to 16 servings Ingredients 3 pt. assorted grape tomatoes 2 cups seasoned rice vinegar 3 tablespoons sugar 3 garlic cloves, thinly sliced 1 tablespoon pickling spice 1 tablespoon kosher salt 1 (1/2-inch) piece fresh ginger, peeled and sliced (optional) Directions Pierce each tomato 3 times using a wooden pick or skewer, and place tomatoes in a large glass bowl. Bring vinegar, next 4 ingredients and, if desired, ginger, and 1 1/2 cups water to a boil in a large saucepan over high heat. Remove from heat, and pour over tomatoes. Cool 1 hour. Cover and chill 24 hours before serving. Refrigerate in an airtight container up to 2 weeks. Rate it Print