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!
And just look at that beautiful bouquet of flavors
Pickled Grape Tomatoes | No Thanks to Cake
- 1 pint grape tomatoes
- 1 cup white vinegar
- 1 Tbsp. kosher salt
- 1 Tbsp. sugar
- 1 tsp. dried rosemary
- 1 tsp. lime zest
- ½ tsp. whole black peppercorns
- 2 cloves garlic, minced
- 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, lime zest, peppercorns and garlic.
- Add the 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.