Pickled Cherry Tomatoes – Adventures in Pickling Vol. 2

As explained earlier, I have a new toy, my very own canning equipment. I love to experiment (not too hot on failing but I guess it’s part of the game) and we’re collecting a ton of cherry tomatoes every day right now so I thought why not, let’s give it a shot. If they don’t work, I’ll have just as many come off the plants again tomorrow. I’m not quite to the part of the year where I’m ready to start making sauce with our tomatoes (it’s too stinking hot to keep the stove going for that long!) so let’s pickle them! The only real trick here is to prick the tomatoes with a toothpick to prevent the skins from splitting.

Recipe and directions to follow below, hope you enjoy!

Yield: 4 pints

• 2 qts cherry tomatoes
• 1 tsp salt (non iodized)
• 1 c white wine vinegar
• 1 c distilled white vinegar
• 1 qt water
• 4 cloves garlic
• 4 sprigs fresh rosemary

Wash tomatoes and pack in to pint size canning jars, adding a spring of fresh rosemary and one clove of garlic to each jar. Combine salt, vinegar and water in a saucepan and bring to a boil. Pour hot pickling liquid over tomoatoes, leaving about a 1/2 in at the top of the jar.  Process for 10 minutes in a boiling water canner.