Pickling fresh produce is a Southern right-of- passage. Whether you’re looking to spice up a salad, cocktail, or just eat them straight from the jar, these tangy treats should be on every Spring menu.
1⁄2 teaspoon salt
1⁄2 cup white wine vinegar (or apple cider vinegar)
1⁄2 cup white vinegar
2 cups water
1 quart cherry or grape tomatoes
2 cloves garlic (peeled and sliced into two long halves)
2 sprigs fresh rosemary (length should be approximately the same as the jar)
Place vinegar, water, salt, and sugar in a medium saucepan, bring to a boil to dissolve the salt and sugar, reduce heat and keep warm.
Combine salt, vinegars and water in a small saucepan. Bring to a boil, reduce heat and simmer for 10 minutes.
Remove stems and wash the tomatoes. Gently prick tomato skins twice on opposite sides to prevent skin from cracking.
Pack tomatoes in hot sterilized jars (two pints or four 1-cup jelly). Add one half of garlic half way and the other clove on top. Ladle vinegar over tomatoes to 1⁄4 inch line. Add a rosemary sprig to each jar.
If sealing jars: run a knife along the inside edge of the jars to remove ALL air bubbles. Finger tighten the lid.nProcess jars in a boiling water canner for 10 minutes starting your timer as soon as you put the jars in. Leaving them longer will cause the tomatoes to pop.
If you are not sealing the jars, let cool to room temperature, put on lids and store in refrigerator. AM