Pickled Mini Tomatoes

If you have a bumper crop of miniature tomatoes such as cherry tomatoes or pear tomatoes, give this recipe a whirl. Salty, tangy, and laced with rosemary, this recipe is delicious served with French bread or as a Bloody Mary garnish. Pretty jars of Pickled Mini Tomatoes make great gifts, too!

Ingredients (Makes 3 pints)

3 cups assorted cherry tomatoes and/or pear tomatoes (any color)

3 small cucumbers, about 3-4 inches long, sliced thin

4 cloves garlic, sliced thin

2 cups white vinegar

2/3 cup water

1/4 cup sugar

2 tablespoons salt

1 tablespoon chopped fresh rosemary

1 teaspoon whole peppercorns

Directions

Step 1) Combine tomatoes, cucumbers, and garlic in a large bowl. Divide evenly between three sterilized, pint size jars.

Step 2) Combine vinegar, water, sugar, salt, rosemary, and peppercorns in a saucepan. Bring to a boil, and boil gently for 10 minutes.

Step 3) Using a wide mouth funnel, pour brine into jars, leaving 1/2 inch headspace. Run a knife or canning tool along the inside of each jar to remove air bubbles. Process in a boiling water bath for 15 minutes. Be sure to review Crowded Earth Kitchen’s safe canning guidelines!

Not interested in canning? No problem! Simply place your tomato mixture in any jar or container appropriate for the refrigerator. Pour brine over tomatoes and refrigerate for at least a week! As long as you keep the tomatoes covered with brine, they will last a month in the refrigerator.