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Grape Tomatoes in White Wine with Rosemary

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


  1. Wash the grape tomatoes and drain them to dry. Using a toothpick, prick each tomato in 2 opposite spots (this helps prevent tomatoes from bursting).
  2. Combine the salt, white wine vinegar, water, in a medium saucepan and bring to a boil, then simmer for 10 minutes.
  3. Pack the grape tomatoes in hot 1-pint sterile jars and leave a 1/2-inch headspace. Ladle the warm pickling liquid leaving a 1/2-inch headspace.
  4. Add two cloves of garlic to each jar and one rosemary sprig.
  5. Remove any air bubbles, bring back to proper head-space if needed. Add the two-piece lids and rings onto each jar. Process the jars in a boiling-water canner pot with 1 to 2 inches of water covering the tops of the jars for 10 minutes or according to your local altitude.
  6. Turn off heat and remove lid from pot, allow the jars to sit in the hot water for 10 more minutes, then remove the jars and allow them to cool on a kitchen towel for 24 hours. Remove rings, wash jars, label and date – then store the jars of pickled grape tomatoes for up to 1 year. Let stand a few weeks before opening and sampling.

Recipe by: Ball Blue Book Guide to Preserving, Pickled Grape Tomatoes