Time: 20 minutes plus marinating time
Complexity: easily
Quantity: 1 jar with a volume of 1 liter.

Cherry tomatoes marinated according to this recipe can be eaten immediately or stored in the refrigerator for up to 2 weeks. This is a great way to extend their life in the summer, adding a spicy tartness to the sweet vegetables, and it's also a brilliant idea for enhancing their flavor in the winter, when supermarket cherry tomatoes are less sweet. To help the brine penetrate the tomatoes more quickly, poke a deep slit in the center of each one with a toothpick or wooden skewer. The tomatoes acquire a balanced flavor with sweet notes, and a touch of rosemary elevates their aroma. Marinated cherry tomatoes can be used in appetizers, cheese and vegetable platters, and in Italian pasta or salads.

Ingredients:

• 2 cups cherry tomatoes
• 1 cup white vinegar
• 1 tbsp coarse salt
• 1 tbsp. granulated sugar
• 1 teaspoon dried rosemary
• 1 teaspoon lemon zest
• 0.5 tsp black peppercorns
• 2 cloves garlic, crushed

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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cherry tomatoes, lemon zest, black pepper, garlic, rosemary

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Preparation:

Step 1
• Poke holes in the top of each tomato with a wooden skewer. Bring vinegar, salt, sugar, and 1 cup of water to a boil in a saucepan.
Step 2
• Place rosemary, lemon zest, peppercorns, and garlic in a Mason jar. Add cherry tomatoes and pour the hot marinade over them. Tighten the lid.
Step 3
• Let cool, then refrigerate. Pickled tomatoes can be stored in the refrigerator for up to 2 weeks.
  Exit: 2 tbsp.

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