pickled green pea sized tomatoes

★★★★★ 1
a recipe by
Pam Ellingson
Wichita, KS

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

★★★★★ 1
serves Makes about 8-- 1/2 pint jars
prep time 2 Hr 30 Min
cook time 20 Min
method Canning/Preserving

Ingredients For pickled green pea sized tomatoes

  • 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
    rosemary
  • 4 sprig
    fresh dill or 2 tsp dill seed

How To Make pickled green pea sized tomatoes

  • Allllllllll those tiny pea sized tomatoes.
    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.
  • Finished canned
    6
    Remove jars to towel lined counterspace and let sit until all are sealed.
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