These pickled cherry tomatoes taste like pizza because they're made with minced garlic, oregano and salt! It's such an easy way to preserve lots of cherry tomatoes! Store in the refrigerator or can to keep for longer. This recipe makes (4) pint jars or (2) quart jars of pickled cherry tomatoes.
Prick each cherry tomato with a toothpick. This allows flavor to get into the tomatoes, as well as to prevent them from splitting open if you can them.
Divide the cherry tomatoes, garlic, oregano and rosemary evenly into jars. This recipe makes (4) pint jars or (2) quart jars. You might need to use a butter knife to gently press the garlic and herbs down the sides of the jar.
In a medium-sized saucepan, combine water, vinegars, sugar and sea salt, stirring until sugar and salt are dissolved. Remove saucepan from stove and allow to cool for 10 minutes.
Pour water mixture into each jar, covering the tomatoes.
(Optional), add 1/4 teaspoon Ball pickle crisp granules into each jar. I always use this when pickling to keep things fresh and crunchy.
Screw lids on and shake the jars to fully mix. Place in the refrigerator. Allow to sit in the refrigerator for at least 2 days before opening the jars and eating them. They will store safely in the refrigerator for 1-2 months.