Pickled Green Pea Sized Tomatoes

4
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

Rating:

★★★★★ 1 vote

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

How to Make Pickled Green Pea Sized Tomatoes

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.

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