Run canning jars through a quick wash cycle to sanitize and heat them. Keep them in the hot dishwasher until you’re ready to fill them. Alternatively, if you don’t have a dishwasher, you can place the clean empty jars in canner to heat them up and keep them sanitized until ready to fill.

Fill canning pot with water, begin to boil. Make sure you have enough water to cover the jars by at least an inch when they’re submerged.

Place cherry tomatoes in strainer, rinse and shake off excess water. Using a small wood or metal skewer, puncture a small hole at either the top or bottom of the tomato. This will keep the tomatoes from bursting during the hot water bath, although it won’t keep them from splitting entirely. Peel garlic cloves and set aside.

Mix salt, white wine vinegar, white vinegar, and water in saucepan. Bring the mixture to a boil and then reduce heat and simmer for 10 minutes.

While vinegar mixture is simmering, fill hot pint jars with tomatoes, leaving 1/2-inch of space at the top. Place your pealed garlic clove and sprig of rosemary on top of the tomatoes in the jar.

Ladle/Pour hot vinegar mixture into jars, again leaving 1/2-inch of space at the top. Tap jars gently on counter to remove air bubbles and then wipe the rims with a damp paper towel to remove any residue. Place lid and band on jar and tighten to just “fingertip-tight”.

Place jars on the canner rack sitting above the water. Make sure they are evenly spaced out. Lower rack into the  boiling water (water must cover jars by at least an inch). Place lid on pot and process jars on medium-high heat for 10 minutes. After 10 minutes, remove lid, turn off heat, and let sit in the hot water for another 5 minutes.

Take jars out of canning pot and place on a cooling rack. Allow to cool for 12 hours. After 12 hours you can check the seals and tighten down the bands. Your delicious, pickled cherry tomatoes are now ready to be labeled and put in the pantry!