1 1/2 cwhite vinegar
1 1/3 cwater
2 Tbspkosher salt
3-4thin lemon slices
1 clovegarlic, peeled and sliced in half lengthwise
·fresh cherry or grape tomatoes, enough to fill a quart jar
4-6fresh basil leaves
How to Make Basil Tomatoes
- Combine vinegar, water and salt and bring to a boil, cool.
- Put a lemon slice and garlic in a sterilized 1 quart mason jar. Add 1/2 of the tomatoes, half of the basil leaves and a slice of lemon. Repeat layers.
- Pour cooled vinegar mixture to within 1/8" of top. Seal with sterilized lid. Turn upside down and let set over night, then invert and refrigerate.
- Tomatoes are ready to eat in about 7 days. Keep refrigerated.