Pickled Grape (or Cherry) Tomatoes
Pickled Grape (or Cherry) Tomatoes are delicious in salads, in a sandwich, on a cheese or charcuterie board or just for healthy snacking right out of the jar!
- 8 pints large grape, cherry or small Roma tomatoes
- 20 large cloves garlic halved if large (2 per jar)
- ½ large onion cut into 8 pieces
- 10 fresh cayenne or other small hot peppers cut in half (may also use dried)
- 1 bunch fresh dill or dill flowers
- 3-4 large oak leaves cut into 10 pieces
- 6 cups water
- 3 cups white vinegar
- 3 heaping tablespoons pickling salt
- 1 tablespoon sugar
Gently prick the tomato skins with a toothpick or small skewer twice on opposite sides to prevent cracking.
Pack tomatoes, garlic, onion wedges, cayenne, dill and oak leaves evenly into sterilized jars leaving ½-inch headspace at the top.
Combine the water, vinegar, salt and sugar in a small saucepan. Bring to a boil, reduce heat and let the brine simmer 3-4 minutes to ensure salt and sugar are dissolved.
TO SEAL JARS: Bring enough water to cover the pint jars to a boil in a large pot or canner.
Ladle brine into the filled jars to within ¼-inch of the top. The brine should cover the contents of the jars.
Wipe off the tops with a paper towel or a lint-free kitchen towel. Place the lid and rim on the jars and tighten.
Place the jars in the water canner so they are completely submerged. Process jars in the canner for 10 minutes, starting the timer as soon as you put the jars in the canner.
TO REFRIGERATE: Fill with hot brine, let cool, put on lids and refrigerate.
PLEASE do not eat the oak leaves!
Whether you refrigerate the pickled tomatoes or can them, wait 7 days before enjoying.
Serving: 1 | Calories: 99kcal | Carbohydrates: 19g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 145mg | Potassium: 938mg | Fiber: 5g | Sugar: 12g | Vitamin A: 3171IU | Vitamin C: 56mg | Calcium: 60mg | Iron: 1mg