These yummy little morsels are quick and easy to make. Perfect with sandwiches or as is for an appetizer.
Makes 1 quart
Brine
1 Cup white vinegar
1 Cup water
1 Tbsp canning or kosher salt
1/2 Tbsp granulated sugar
Add all to medium pot and heat until salt and sugar have dissolved. Cool slightly.
To jar:
1 1/4 pints grape tomatoes, wash and poke a hole in bottom of each with toothpick
1 Bay leaf
1/2 -1 Tsp whole peppercorns
1/2 Tsp dried rosemary
1 Medium shallot, peeled and sliced
3 Cloves garlic, peeled, left whole
Pour brine over top and refrigerate 24 hour before eating. And shake, shake, shake,……………………shake, shake, shake your pickles!! Before you eat them! These will stay good for 2 weeks in your fridge.
Check out my Grape Tomato Refrigerator Pickles Video: https://www.youtube.com/watch?v=1W1cXfboqFc
Enjoy!
~J~
