While we were talking about fall coming excitedly on Monday, I have to admit that I’m going to desperately miss farmer’s markets and all the fresh tomatoes that come with them.
I’ve been trying to hang onto all these great produce finds by pickling them. I’ve never been one to make pickles. I’ve never done any type of canning. In order to ease my way into this process, I’m starting with refrigerator pickling. I’ve pickled some cauliflower, and I’ve pickled onions and cucumbers.
I’ve heard of pickling a lot of things… but I’d never heard of this one.
I spotted the recipe watching Food Network’s The Kitchen last week, I knew I had to make them! I mean, what sounds better than a pickled tomato with italian flavors??? And, let me assure you, they did not disappoint!
Pickled Grape Tomatoes
1. 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.
2. In a mason jar, add the rosemary, lime zest, peppercorns and garlic.
3. 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.
4. Enjoy these tomatoes in salads, or on skewers with basil and fresh mozzarella cheese.