Pickled Tomatoes
- Level: Easy
- Yield: about 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 86
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 15
- Dietary Fiber
- 3
- Sugar
- 11
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 711
- Total: 20 min
- Active: 10 min
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.