Tuesday, August 13, 2013
These are my daughter's yellow and red cherry tomatoes. I'm excited to have these tart little things after they have a chance to sit for about 2 weeks. They can also be blended with an equal amount of olive oil for an excellent tomato vinaigrette. This is a canning recipe. If you like, follow the recipe and instead of canning, store in the refrigerator for up to 2 months instead.
I jotted this recipe down from somewhere a while ago and hadn't planned to share it, but posted a pic on Facebook and it generated a lot of shares and calls for the recipe. Unfortunately, I don't have the original source. If this is your recipe and you stumble upon this, sorry! Let me know so I can properly credit you!
PICKLED CHERRY TOMATOES Makes about 5 pints
5 teaspoons dill seeds
2 1/2 teaspoons black peppercorns
10 fresh dill sprigs
5 garlic cloves
8 cups cherry tomatoes (pierced with a sterilized needle)
4 cups champagne vinegar
1 1/4 cups water
3/4 cup sugar
1 tablespoon salt
Prepare jars for canning. Toast dill and peppers (I skipped this step). Divide herbs and spices among jars. Pack tomatoes in jars.
Bring vinegar, water, sugar, and salt to boil. Stir until sugar dissolves. Transfer liquid to pitcher. Pour over tomatoes. Leave 1/2 inch headspace. Screw on lid, rings till tight. Process for 15 minutes.