PICKLED CHERRY TOMATOES

You can add other dried spices for your own twist on this recipe. Enjoy as a flavorful snack or use in your favorite recipes. Even the pickling liquid can be used in Blood Mary’s!

INGREDIENTS

• 1 pound red and yellow cherry tomatoes
• 3 cloves garlic cloves, halved
• 2 rosemary sprigs
• 1 1/3 cups white vinegar
• 1 cup water
• 1/3 cup granulated sugar
• 2 tablespoons kosher salt
• 1 teaspoon black peppercorns
• 1/2 teaspoon red pepper flakes

DIRECTIONS

• Gather the ingredients.
• Wash 2 wide-mouth, 16-ounce mason jars with lids with hot, soapy water and dry thoroughly.
• Wash and dry the tomatoes and remove and discard any stem ends still attached. Use a skewer or toothpick to poke a hole all the way through each of the tomatoes. This helps the pickling brine infuse its way into each tomato and keeps them from floating up inside of the jars.
• Evenly divide the tomatoes, garlic cloves, and rosemary sprigs, between the two prepared jars.
• In a medium saucepan, combine the white vinegar, water, granulated sugar, kosher salt, black peppercorns, and red pepper flakes.
• Bring to a boil over high, stirring until sugar dissolves.
• Remove from heat and allow to cool for 10 minutes.
• Pour over the tomatoes in the mason jars.
• Cover with a tight-fitting lid and chill for at least 2 days to allow the flavors to combine and infuse before enjoying.

*Pickled cherry tomatoes will keep in the refrigerator for up to 2 months in a tightly sealed jar.