pickled green pea sized tomatoes
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
prep time
2 Hr 30 Min
cook time
20 Min
method
Canning/Preserving
yield
Makes about 8-- 1/2 pint jars
Ingredients
- PREP TIME INCLUDES THE DESTEMMING OF ALL THESE TINY TOMATOES. IT WAS A GENUINE PAIN IN THE CAN. LOL
- 2 quarts green grape or cherry tomatoes
- 1 teaspoon canning salt
- 1 cup white wine vinegar
- 1 cup white vinegar
- 1 quart water
- 4 cloves garlic, peeled and halved (1/2 for each half pint jar)
- 4 sprigs rosemary
- 4 sprigs fresh dill or 2 tsp dill seed
How To Make pickled green pea sized tomatoes
-
Step 1Stem allllll those little tiny tomatoes. Wash and drain. -
Step 2Combine water, salt, and both vinegars in a saucepan and bring to a boil. Reduce heat and simmer for 10 minutes.
-
Step 3Pack 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.
-
Step 4Ladle the hot liquid over the tomatoes leaving 1/2" headspace. Remove air bubbles and adjust the two piece lids.
-
Step 5Process 10 minutes in a hot water bath canner.
-
Step 6Remove jars to towel lined counterspace and let sit until all are sealed.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Sauces
Category:
Other Snacks
Keyword:
#Garlic
Keyword:
#canning
Keyword:
#rosemary
Keyword:
#pickles
Keyword:
#dill
Keyword:
#preserving
Keyword:
#green tomatoes
Ingredient:
Vegetable
Culture:
American
Method:
Canning/Preserving
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