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  • 5,540 Ratings
Chef Quinn Hatfield
Quinn Hatfield
July 2011

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Recipe Summary

active:
20 mins
total:
3 hrs 30 mins
Yield:
Makes about 3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small saucepan, combine the water with the vinegar, salt and sugar and bring to a boil, stirring. Let the pickling liquid cool to room temperature, then add the pepper, rosemary and garlic.

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  • Layer the sliced tomatoes in a 1-quart glass jar and cover with the pickling liquid. Let stand at room temperature for 3 hours, then store in the refrigerator. Drain the pickles before serving.

Make Ahead

The pickles can be refrigerated in their liquid for up to 1 week.

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