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Rosemary and Garlic Flavored Pickled Cherry Tomatoes

Pickled Cherry Tomatoes

If you can boil water you can make these easy Pickled Cherry Tomatoes. Great on sandwiches, in salads, along with your cheese tray. 

Ingredients

  • 1/2 teaspoon salt
  • 1/2 cup white wine vinegar or apple cider vinegar
  • 1/2 cup white vinegar
  • 2 cups water
  • 1 quart cherry or grape tomatoes
  • 2 cloves garlic peeled and sliced into two long halves
  • 2 sprigs fresh rosemary length should be approximately the same as the jar

Instructions

  1. Combine salt, vinegars and water in a small saucepan. Bring to a boil, reduce heat and simmer for 10 minutes.
  2. Remove stems and wash the tomatoes. Gently prick tomato skins twice on opposite sides to prevent skin from cracking.
  3. Pack tomatoes in hot sterilized jars (two pints or four 1-cup jelly). Add one half of garlic half way and the other clove on top.
  4. Ladle vinegar over tomatoes to 1/4 inch line. Add a rosemary sprig to each jar.
  5. If sealing jars: run a knife along the inside edge of the jars to remove ALL air bubbles. Finger tighten the lid.
  6. Process jars in a boiling water canner for 10 minutes starting your timer as soon as you put the jars in. Leaving them longer will cause the tomatoes to pop.
  7. If you are not sealing the jars, let cool to room temperature, put on lids and store in refrigerator.

Recipe Notes

makes 4 half-pint jars or two pint jars

adapted from Ball Blue Book Guide to Preserving