Pickled Grape Tomatoes | No Thanks to Cake
Enjoy these tomatoes in salads, or on skewers with basil and fresh mozzarella cheese.
- 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.