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1 cup (250 mL) water
1 cup (250 mL) seasoned rice vinegar
3 tsp (15 mL) coarse sea salt
2 tbsp (30 mL) honey
3 cups (750 mL) multi-coloured cherry or grape tomatoes
3-4 sprigs rosemary
3-4 red chili peppers
2 garlic cloves, chopped


In a medium saucepan over medium heat, add water and rice vinegar; bring to a boil. Incorporate sea salt and honey and simmer until ingredients dissolve. Allow to cool for 30 minutes.

Using a toothpick, poke holes in the tomatoes and toss in a large bowl with rosemary, chili peppers and garlic, then add the vinegar mixture. Let sit for few hours, then bottle. Make sure to add one chili pepper and one sprig of rosemary to each jar for taste and colour.

Makes 3 to 4 jars, depending on the size of the tomatoes.

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