Pickled Tomatoes


  • 1 pint cherry or green tomatoes
  • 1 cup white vinegar
  • 1 tablespoon kosher salt
  • 1 tablespoon granulated sugar
  • 1 teaspoon dried rosemary
  • 1 teaspoon lemon zest
  • 1/2 teaspoon whole black peppercorns
  • 2 cloves garlic, crushed


  1. Poke holes in the top of the tomatoes with a skewer (so that the tomatoes will sink)
  2. In a saucepan, heat the vinegar, salt, sugar and 1 cup water to a rolling boil.
  3. In a mason jar, add the rosemary, lemon zest, peppercorns and garlic.
  4. Add the tomatoes and pour over the hot vinegar mixture.
  5. Screw a top on the mason jar. Let cool, then refrigerate.

The tomatoes will last up to 2 weeks refrigerated.