Pickled Tomatoes

Ingredients:

• 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

Directions:

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.