Quick Pickle Cherry Tomatoes

These Quick Pickle Cherry Tomatoes are a great to munch on, delicious a ripe cheese and crackers, and a good salty side to a sandie.

Course Snack

Cuisine pickle

Keyword garnish, pickle, pickledtomato

Prep Time 10

Resting pickling time 3

Equipment

Medium pot
16 ounce Mason jar with lid
Small colander
Bamboo skewer or thin metal rod

Ingredients

~25 cherry tomatoes of your choice
1 small garlic clove smashed or chopped in half
5 4" sprigs fresh rosemary rinsed
3/4 cup spring water you can use tap, I prefer bottled because my water is "hard"
1/2 cup apple cider vinegar Bragg's is best, with mother
2 tsp course sea salt
2 tsp granulated sugar
1/2 tsp whole black peppercorns

Instructions

Wash and dry cherry tomatoes.
Poke a whole through the center of each tomato with a skewer (or metal rod).
Put prepared tomatoes, garlic, and rosemary in a very clean Mason jar. Set aside.
Put water, apple cider vinegar, salt, sugar, and peppercorns in a small pot (a sauce pan is ideal because it has a pour spout).
Bring mixture to a light boil, and stir until salt and sugar are dissolved.
Remove pot from heat.
CAREFULLY pour hot mixture into Mason jar. Keep at room temperature until completely cooled (can be "warm" to the touch, but not hot).
After liquid has cooled, place lid on jar and screw on tight. Gently shake.
Store in refrigerator for at least 48 hours for favors to develop.
Enjoy up to one month, keeping refrigerated.

Notes

Don't have rosemary? Use another hardy herb like thyme. Any herbs that don't have fragile leaves (e.g., basil) will work. Don't have black peppercorns? How about some crushed red pepper flakes for a little heat and flavor? Remember, it's you kitchen and always have fun in it!