Garlic Rosemary Pickled Green Cherry Tomatoes Recipes

PICKLED CHERRY TOMATOES

Steps:

• Combine salt, vinegars and water in a small saucepan. Bring to a boil, reduce heat and simmer for 10 minutes.
• Remove stems and wash the tomatoes. Gently prick tomato skins twice on opposite sides to prevent skin from cracking.
• Pack tomatoes in hot sterilized jars (two pints or four 1-cup jelly). Add one half of garlic half way and the other clove on top.
• Ladle vinegar over tomatoes to 1/4 inch line. Add a rosemary sprig to each jar.
• If sealing jars: run a knife along the inside edge of the jars to remove ALL air bubbles. Finger tighten the lid.
• Process jars in a boiling water canner for 10 minutes starting your timer as soon as you put the jars in. Leaving them longer will cause the tomatoes to pop.
• If you are not sealing the jars, let cool to room temperature, put on lids and store in refrigerator.

GARLIC ROSEMARY PICKLED GREEN CHERRY TOMATOES

Steps:

• Place the veggie mix in a large pot.
• In an other pot place all the Vinegar ingredients bring to a boil and simmer 5 minutes. Strain and divide the herbs in to the jars.
• Pack veggie mix into hot sterilized jars leaving 1/4 inch head space.
• Ladle hot vinegar over the veggies leaving 1/4 inch head space.
• Remove air bubbles. Add more liquid if needed.
• Wipe jars adjust caps and process for 15 minutes in a hot water bath.
• remove and let sit in a draft free spot till cool.
• Place a cool, dark cupboard.
• Ready to eat in 3 weeks. Or save for Christmas gift giving.

PICKLED GREEN CHERRY TOMATOES

Steps:

• Wash tomatoes and pack in clean, hot quart jars.
• Add 1 dill head, 3 peppercorns and 1 red pepper to each jar.
• Place the pickling spice in the center of a coffee filter or cheesecloth and tie.
• Bring water, vinegar, bag of spices and salt to boil.
• Remove bag.
• Cover tomatoes with brine, leaving 1/2-in. headspace.
• Process in boiling water bath 10 minutes.
• Let set 6 weeks to mellow.