Pickled Green Pea Sized Tomatoes

Pam Ellingson

By
@wmnofoz

All of our "cherry " tomato bushes were loaded with tiny little green tomatoes that would not have made it through the weather when it turned cold. I decided to clear out the plants to "put the garden to sleep" for the winter, but I couldn't make myself throw out these tiny green pea sized tomatoes. So here is our Fall crop. hehehe


Featured Pinch Tips Video

Comments:

Serves:

Makes about 8-- 1/2 pint jars

Prep:

2 Hr 30 Min

Cook:

20 Min

Method:

Canning/Preserving

Ingredients

PREP TIME INCLUDES THE DESTEMMING OF ALL THESE TINY TOMATOES. IT WAS A GENUINE PAIN IN THE CAN. LOL

2 qt
green grape or cherry tomatoes
1 tsp
canning salt
1 c
white wine vinegar
1 c
white vinegar
1 qt
water
4 clove
garlic, peeled and halved (1/2 for each half pint jar)
4 sprig(s)
rosemary
4 sprig(s)
fresh dill or 2 tsp dill seed

Directions Step-By-Step

1
Stem allllll those little tiny tomatoes.
Wash and drain.
2
Combine water, salt, and both vinegars in a saucepan and bring to a boil. Reduce heat and simmer for 10 minutes.
3
Pack alllllll those tiny tomatoes into hot jars, leaving 1/2" headspace.

Add 1/2 a clove of garlic, and either a sprig of rosemary or a small bunch of dill(or 1/2 tsp seed)to each jar.
4
Ladle the hot liquid over the tomatoes leaving 1/2" headspace. Remove air bubbles and adjust the two piece lids.
5
Process 10 minutes in a hot water bath canner.
6
Remove jars to towel lined counterspace and let sit until all are sealed.

About this Recipe

Course/Dish: Other Sauces, Other Snacks
Main Ingredient: Vegetable
Regional Style: American