Monday, May 23, 2016

#3866 - Pickled Cherry Tomatoes

(by Shirley McNevich)

cherry tomatoes (enough to fill 3 pint sized glass canning jars)
fresh dill
1 1/2 cups apple cider vinegar
1 1/2 cups water
2 TBSP salt
2 TBSP white sugar
4 garlic cloves (halved)
6 peppercorns
chopped onions (optional)

Remove stems and wash the cherry tomatoes. DO NOT peel the cherry tomatoes or you will end up with a mushy mess. Use a sharp kabob skewer to poke 3-4 holes into a cherry tomato, then place it in one of the jars. Repeat with all cherry tomatoes. Add some fresh dill to the top of the tomatoes in each jar. Optional--add some chopped onions to each jar. In a saucepan add the cider vinegar, water, white sugar, salt, halved garlic cloves and peppercorns--cook/stir over medium heat until boiling. Once boiling, cook for 3 minutes. Remove from heat--cool to room temperature. Pour the vinegar mixture into each jar--enough to cover all tomatoes. Screw on the lids tightly and refrigerate them for at least 1 day before eating. When serving, you can remove the garlic pieces and any leftover large peppercorns.

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