Garlic Rosemary Pickled Green Cherry Tomatoes Recipes

PICKLED GREEN CHERRY TOMATOES

Steps:

• Place 3 cloves of garlic, 2 teaspoons of pickling spice, 1/2 teaspoon red pepper flakes, 4 sprigs of fresh dill, and 2 jalapeno slices in each jar.
• Fill each jar with the green tomatoes packing them in tightly. Poke each tomato or cut a small slice through the skin on the bottom before putting it in a jar.
• Bring the pickling brine to a boil on the stove.
• Place a funnel over the top of the jar and carefully fill the jar leaving ¼ inch headspace. use a plastic blubber or wooden chop stick to remove any bubbles and allow the brine to fill the jar completely. Add more brine if needed.
• Use a wooden chop stick or a plastic canning bubbler tool to release any air bubbles. Add more brine if needed.
• Wipe the jar rim and place a flat lid on the jar then twist the ring on. Set the hot jar on a towel to cool.
• Allow jars to cool to room temperature before refrigerating.
• Allow to pickle for 7 days for the best flavors. You can eat them after they cool if you just can't wait. After seven days the tomatoes will have had enough time to absorb the pickling flavors.
• 3 pint jars of pickled tomatoes.

PICKLED CHERRY TOMATOES

Steps:

• Pierce the bottom of each cherry tomato with a skewer. In a large bowl, place tomatoes, garlic, peppercorns and mustard seed. In a saucepan, bring water, vinegar, salt and sugar to a simmer until sugar and salt dissolves. Pour over tomatoes; cover. Let stand 2 hours. Transfer to jars, if desired; seal tightly. Refrigerate 48 hours before serving and up to 1 month.

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 TOMATOES

Steps:

• In a large bowl, place tomatoes, garlic and chiles. In a saucepan, bring vinegar, water and salt to a simmer until salt dissolves. Pour over tomatoes; cover. Let stand 2 hours. Transfer to jars, if desired; seal tightly. Refrigerate up to 1 month.

SWEET AND SPICY TOMATOES, PICKLED GREEN,CHERRY TOMATOES

Steps:

• In a large bowl, combine onion, and tomatoes.
• Pack mixture into 3 (1-quart) or 6 (1-pint) canning jars. Place a garlic clove and a chili or two in each jar, and set aside.
• In a large saucepan, combine sugar, salt, vinegar, turmeric, celery seed, mustard seeds.and peppercorn. Bring to a boil over medium-high heat; stir until sugar dissolves.
• Pour mixture over produce, leaving a 1/2-inch space at the top of each jar.
• Wipe rims of excess; screw on lids.
• Bring a large stock pot of water to a boil. Using canning tongs, gently place jars in boiling water, making sure the water covers the jars (if not, add additional water to cover).
• Let jars sit in gently simmering water for 10 minutes.
• Remove; let cool slightly.
• Check seal by pressing in center of lid. If it doesn't pop back, it is properly sealed. If it does, return jars to water for 10 more minutes.
• Let sealed jars cool completely.
• Let pickled tomatoes stand until flavors have melded, at least 2 weeks. Store unopened jars in a cool, dark place up to 6 months. Once opened, jars will keep in the refrigerator for up to 1 month.