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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.