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Recipe courtesy of The Kitchen

Show: The Kitchen

Episode: Summer Sendoff

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Total:: 20 min
Active:: 10 min

Yield:: about 2 cups

Level:: Easy

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

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.

My Private Notes

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