Recipe courtesy of The Kitchen
Show: The Kitchen
Episode: Summer Sendoff
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Pickled Tomatoes
Total:
20 min
Active:
10 min
Yield:
about 2 cups
Level:
Easy
Total:
20 min
Active:
10 min
Yield:
about 2 cups
Level:
Easy

Ingredients

Directions

Poke holes in the top of the tomatoes with a skewer.

In a saucepan, heat the vinegar, salt, sugar and 1 cup water to a rolling boil.

In a mason jar, add the rosemary, lemon zest, peppercorns and garlic. Add the cherry tomatoes and pour over the hot vinegar mixture. Screw a top on the mason jar. Let cool, then refrigerate. The pickles will last up to 2 weeks refrigerated.

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