Wednesday, August 24, 2011

Pickled Cherry Tomatoes

Between what we are aloted at the CSA to the two cherry tomato plants, we've had an abundance.  Here's a simple recipe to enjoy.  I'll post a note when we actually get into them.

Yield, about four pints

2 quarts of cherry tomatoes
1 teaspoon kosher salt
1c white wine vinegar
1c white vinegar
1 quart water
Garlic and fresh rosemary sprigs for each jar

Wash the tomatoes and with a pin prick each one to help prevent the skin from cracking.  (Worked pretty well for me. Only a few split cherries).

Put all but garlic and rosemary in a saucepan and bring to a boil. Lower heat and boil for 10 minutes.

Pack tomatoes into hot jars into which you've placed a clove of garlic and a sprig (about3-4") of rosemary.  I found the best method for filling was to put a few in at a time and shake the hot jar to make them settle in better. 

Ladle in hot liquid. Leave 1/2" headspace.  Remove any air...I use a bamboo skewer.  Add more liquid as needed.  Adjust two piece caps.

Process in 180 degree water bath for 10 minutes.

I can't wait to try in a few months!

Happy Eating!

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