Here you go, I'll be making as many pints of these as I can find usable cherry tomatoes.
Pickled Cherry Tomatoes - That Recipe https://thatrecipe.com/blog/pickled-cherry-tomatoes-and-tasty-tuesdays-link-up/ 1/1 Pickled Cherry Tomatoes Pickled Cherry Tomatoes are a simple way to preserve your cherry tomato harvest. Great on sandwiches, a cheese tray and more.
Ingredients
½ teaspoon salt
½ cup white wine vinegar
½ cup white vinegar
2 cups water
1 quart cherry or grape tomatoes
2 cloves garlic
2 sprigs fresh rosemary
Instructions
1. Combine salt, vinegars and water in a small saucepan. Bring to a boil, reduce heat and simmer for 10 minutes.
2. Remove stems and wash the tomatoes. Gently prick tomato skins twice on opposite sides to prevent skin from cracking.
3. 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.
4. Ladle vinegar over tomatoes to ¼ inch line. Add a rosemary sprig to each jar.
5. If sealing jars: run a knife along the inside edge of the jars to remove ALL air bubbles. Finger tighten the lid.
6. 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.
7. If you are not sealing the jars, let cool to room temperature, put on lids and store in refrigerator.
Notes makes 4 half-pint jars or two pint jars adapted from Ball Blue Book Guide to Preserving Pickled Cherry Tomatoes https://thatrecipe.com/blog/pickled-cherry-tomatoes-and-tasty-tuesdays-link-up
Pickled Cherry Tomatoes - That Recipe https://thatrecipe.com/blog/pickled-cherry-tomatoes-and-tasty-tuesdays-link-up/ 1/1 Pickled Cherry Tomatoes Pickled Cherry Tomatoes are a simple way to preserve your cherry tomato harvest. Great on sandwiches, a cheese tray and more.
Ingredients
½ teaspoon salt
½ cup white wine vinegar
½ cup white vinegar
2 cups water
1 quart cherry or grape tomatoes
2 cloves garlic
2 sprigs fresh rosemary
Instructions
1. Combine salt, vinegars and water in a small saucepan. Bring to a boil, reduce heat and simmer for 10 minutes.
2. Remove stems and wash the tomatoes. Gently prick tomato skins twice on opposite sides to prevent skin from cracking.
3. 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.
4. Ladle vinegar over tomatoes to ¼ inch line. Add a rosemary sprig to each jar.
5. If sealing jars: run a knife along the inside edge of the jars to remove ALL air bubbles. Finger tighten the lid.
6. 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.
7. If you are not sealing the jars, let cool to room temperature, put on lids and store in refrigerator.
Notes makes 4 half-pint jars or two pint jars adapted from Ball Blue Book Guide to Preserving Pickled Cherry Tomatoes https://thatrecipe.com/blog/pickled-cherry-tomatoes-and-tasty-tuesdays-link-up
