Directions. Wash and cut 24 firm green tomatoes into 1/2 inch slices. Sprinkle with 2 TBSP of Kosher or canning salt. Allow to sit for 1 hour. Drain well (don’t rinse). Boil 3/4 …
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This is a recipe from Ball home canning for making home-canned pickled grape tomatoes In a small bowl, mix the washed and chopped dill, the sliced shallot, and the mustard seeds. Set aside. Wash tomatoes under cold running water. Using a small thin metal skewer, do a prick in the stem end of each tomato. Add tomatoes to spice mixture, toss evenly.
Directions. In a saucepan, heat the vinegar, salt, sugar and 1 cup water to a rolling boil. In a mason jar, add the rosemary, lemon zest, peppercorns and garlic. Add the cherry tomatoes and pour over the hot vinegar mixture. Screw a top on the mason jar. Let cool, then refrigerate. The pickles will last up to 2 weeks refrigerated.
Directions Poke holes in the top of the tomatoes with a skewer. In a saucepan, heat the vinegar, salt, sugar and 1 cup water to a rolling boil. In a mason jar, add the rosemary, lemon zest, peppercorns and garlic. Add the cherry tomatoes and pour over the hot vinegar mixture.
Fill two clean, quart canning jars with bite sized green tomatoes. Any variety you prefer is fine, as long as they're green. I used Juliette tomatoes here, but have also used Cherry and Sweet 100, all successfully. Distribute sliced onion, jalapeno slices, red pepper flakes, and minced garlic evenly between the two jars.