Perfect on a relish tray or with lettuce and chunks of salty feta cheese. The gentle taste of white wine vinegar combined with the warm scent and taste of the rosemary make these very salad-friendly. Makes 2 pint jars.
2 pints grape tomatoes (4 cups)
½ teaspoon canning/pickling salt
1 cup white wine vinegar (5% acidity)
2 cups water
4 cloves garlic, peeled, sliced in half
2 sprigs fresh rosemary
Recipe by: Ball Blue Book Guide to Preserving, Pickled Grape Tomatoes