Jeff Mauro shows us how to pickle juicy summer cherry tomatoes for later in the year, as seen on Food Network's The Kitchen.
Recipe courtesy of The Kitchen

Pickled Tomatoes

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  • Level: Easy
  • Total: 20 min
  • Active: 10 min
  • Yield: about 2 cups



  1. Poke holes in the top of the tomatoes with a skewer.
  2. In a saucepan, heat the vinegar, salt, sugar and 1 cup water to a rolling boil.
  3. 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.