Len's Recipe of the Month - July 2018

So, here's an interesting summer recipe that allows you to use those garden-grown cherry or grape tomatoes.   I never tried pickling anything in my life.  This recipe is tasty and easy to do.   A great summer snack or a different way to present tomatoes into your salads.   I was astounded how delicious this was.

Rinse and clean about a pint of cherry or grape tomatoes.   Take each one and skewer it.   You need to poke a hole so that the liquid brine infuses it.

In a small pot, mix the following:

1 cup of water.

1 cup of apple cider vinegar.

1 tablespoon kosher salt.

1 teaspoon black pepper.

1 teaspoon rosemary.

1 tablespoon granulated sugar.

Bring it to a boil, stirring constantly.

In one large Mason jar (or two small ones), place the tomatoes with a clove or two of garlic.   Pour the liquid into the jar or jars so that the tomatoes are completely immersed.   Seal the jars and let them cool to room temperature. Then refrigerate for at least two days before cracking them open.   The uusually bland grape tomatoes will have an unforgettable flavor.   The tomatoes will keep in the refrigerator for about a month.

Enjoy.   And you're welcome.

Dinner last night:  Hamburger and salads.