Pickled Tomatoes

Name: Pickled Tomatoes
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: about 2 cups
Ingredients: 1 pint cherry tomatoes; 1 cup white vinegar; 1 tablespoon kosher salt; 1 tablespoon granulated sugar; 1 teaspoon dried rosemary; 1 teaspoon lemon zest; 1/2 teaspoon whole black peppercorns; 2 cloves garlic, crushed

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Level: Easy

Total: 20 min
Active: 10 min

Yield: about 2 cups

Level: Easy

Total: 20 min
Active: 10 min

Yield: about 2 cups

Ingredients

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1 pint cherry tomatoes

1 cup white vinegar

1 tablespoon kosher salt

1 tablespoon granulated sugar

1 teaspoon dried rosemary

1 teaspoon lemon zest

1/2 teaspoon whole black peppercorns

2 cloves garlic, crushed

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.