Recipe: Pickled Green Cherry Tomatoes (with garlic and dill, canning recipe)
Preserving - Pickles, RelishesPICKLED GREEN CHERRY TOMATOES
4 cups white vinegar
2 cups water
1/4 cup sugar
2 tablespoons kosher salt
2 quarts green cherry tomatoes
PER JAR:
2 cloves garlic
1 tablespoon minced shallot
2 dill heads
2 teaspoons yellow mustard seed
1 teaspoon brown mustard seed
1 teaspoon coriander seed
1/2 teaspoon black peppercorns
1/4 teaspoon celery seed
Bring the vinegar, water, sugar and salt to a boil in a medium nonreactive pot. Stir to dissolve the sugar and salt.
Place garlic, shallot, dill and spices in each hot jar. Pack jars with tomatoes, being careful not to bruise them.
Pour boiled brine over the tomatoes, leaving 1/2 inch headspace and making sure the tomatoes are well covered in liquid. Check for air bubbles, wipe the rims and seal. Process for 10 minutes, adjusting for elevation.
Makes 6 pints
Source: Tart and Sweet: : 101 Canning and Pickling Recipes for the Modern Kitchen by Kelly Geary and Jessie Knadler, 2011
4 cups white vinegar
2 cups water
1/4 cup sugar
2 tablespoons kosher salt
2 quarts green cherry tomatoes
PER JAR:
2 cloves garlic
1 tablespoon minced shallot
2 dill heads
2 teaspoons yellow mustard seed
1 teaspoon brown mustard seed
1 teaspoon coriander seed
1/2 teaspoon black peppercorns
1/4 teaspoon celery seed
Bring the vinegar, water, sugar and salt to a boil in a medium nonreactive pot. Stir to dissolve the sugar and salt.
Place garlic, shallot, dill and spices in each hot jar. Pack jars with tomatoes, being careful not to bruise them.
Pour boiled brine over the tomatoes, leaving 1/2 inch headspace and making sure the tomatoes are well covered in liquid. Check for air bubbles, wipe the rims and seal. Process for 10 minutes, adjusting for elevation.
Makes 6 pints
Source: Tart and Sweet: : 101 Canning and Pickling Recipes for the Modern Kitchen by Kelly Geary and Jessie Knadler, 2011
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