The first tomatoes of the summer were ready today, and I’d seen this recipe online at the Healthy Canning website, and I just had to try it. I love end-of-the-garden green tomato pickles, so I was eager to try this pickled tomato recipe with the grape tomatoes from our garden. I typically make veggie pickles with dill, so I’m curious to see how these turn out with the fresh rosemary.

Grape Tomatoes in White Wine Vinegar With Rosemary

4 sprigs fresh rosemary
4 cloves garlic
2 quarts (2-3/4 pounds) grape tomatoes
Pickling salt
1 cup white wine vinegar (5% acidity or higher)
1 cup white vinegar (5% acidity or higher)
4 cups water

Wash and snip rosemary; set aside.

Peel garlic; set aside.

Combine vinegars and water in a large pot on the stove. Bring to a boil; keep warm.

Wash tomatoes under cold running water, removing any stems or leaves. Using a small thin metal skewer or toothpick, prick the stem side of each tomato.

Into each pint jar, put a clove of peeled garlic, a sprig of rosemary, 1/4 teaspoon picking salt, and 1/8 teaspoon Pickle Crisp, if using.

Pack tomatoes in jars, leaving 1/2-head headspace. Fill jars with the hot vinegar mixture, leaving 1/2-inch headspace. Debubble; adjust headspace. Add lids and rings. Process in a water bath or steam canner for 10 minutes, adjusting for altitude.

Yield: 4 pints

Visit Canning and Cooking Iowa Style’s profile on Pinterest.