Pickled Cherry Tomatoes
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!
- 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
- 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.