Pickled Cherry Tomatoes
Refrigerator pickled cherry tomatoes are a tangy and convenient way to preserve summer's bounty.
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Instructions
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Wash and dry two 16-ounce wide-mouth mason jars and their lids.
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Wash and dry the cherry tomatoes, remove any stems, and poke a hole through each tomato with a skewer or toothpick.
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Divide the prepared tomatoes, garlic cloves, and rosemary sprigs evenly between the two jars.
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In a medium saucepan, combine the white vinegar, water, granulated sugar, kosher salt, black peppercorns, and red pepper flakes.
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Bring the mixture to a boil over high heat, stirring until the sugar completely dissolves.
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Remove the saucepan from heat and allow the brine to cool for 10 minutes.
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Pour the cooled brine over the tomatoes in the mason jars.
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Cover the jars with tight-fitting lids and chill for at least 2 days before serving.