Pickled Tomatoes

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


  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.
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