Pickled Cherry Tomatoes Recipe

Ingredients

1 1/2 cups distilled white vinegar or apple-cider vinegar 

2 teaspoons sugar 

1/2 teaspoon whole black peppercorns 

1/2 teaspoon coriander seeds 

3 whole allspice berries 

2 dried bay leaves 

Coarse salt 

4 cups very small cherry or grape tomatoes 

2 small sprigs rosemary 

Preparation

Combine vinegar, 3/4 cup water, sugar, spices, and 2 tablespoons salt in a saucepan. Bring to a boil, stirring until sugar is dissolved. Fill clean containers tightly with tomatoes. Add boiling brine to cover completely. Let cool completely. Cover, label, and refrigerate at least 1 week before serving, or up to 3 months.