Recipe courtesy of The Kitchen
Show: The Kitchen
Episode: Summer Sendoff
Save Recipe Print
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.

My Private Notes

Add a Note
More from:

The Kitchen

Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Roasted Tomatoes

Recipe courtesy of Ina Garten

Okra with Tomatoes

Recipe courtesy of Food Network Kitchen

Stuffed Tomatoes

Recipe courtesy of Sunny Anderson

Fried Green Tomatoes

Recipe courtesy of The Neelys

Roasted Cherry Tomatoes

Recipe courtesy of Ina Garten

Roasted Cherry Tomatoes

Recipe courtesy of Ina Garten

Stewed Okra and Tomatoes

Recipe courtesy of The Neelys

Fried Green Tomatoes

Recipe courtesy of Trisha Yearwood

Oven-Dried Tomatoes

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories