What should I do with tons of cherry tomatoes? I have WAY too many to eat plain, so I’m making pickled cherry tomatoes! I have been harvesting a pint or so every two days. I’m now to the point where I have 15 cups + additional for eating – enough for 3 batches! These pickled cherry tomatoes would be great in a holiday relish tray (yes, I’m bringing them back) or as an appetizer served with some crusty gf bread. This recipe also came from my 2011 Better Homes and Gardens Canning Magazine – Of course, I make mine with all organic ingredients.
Pickled Cherry Tomatoes with Rosemary
makes 7 half pints
5 cups cherry tomatoes (or yellow and/or red pear tomatoes)
1 cup thinly sliced sweet onion (like Vidalia or Walla Walla)
1/2 tsp crushed red pepper
6 cloves garlic, sliced thin
2 1/4 cups white balsamic vinegar
3/4 cups water
1/3 cup sugar
3 tbsp pickling salt
1 tbsp fresh rosemary
1/2 tsp whole black peppercorns
1/2 tsp whole white peppercorns
1/2 tsp whole pink peppercorns
1 bay leaf
Wash your tomatoes and combine them with onion, garlic, and red pepper flakes in a large bowl. Set aside.
In a large stainless steel or nonstick heavy pan, combine vinegar, water, sugar, salt, rosemary, all peppercorns, and the bay leaf. Bring to a boil, stirring until the sugar is dissolved, reduce heat. Simmer, uncovered, for 10 minutes. Stir often. Remove and discard bay leaf.
Pack the tomato mixture into prepared (sterilized) half pint canning jars. I pack them really tightly but make sure you leave a 1/2″ headspace. Pour the hot vinegar mixture over the tomatoes being mindful of the headspace. Remove air bubbles, wipe rims, and adjust lids.
Process the filled jars in a water canner for 15 minutes (be sure to start timing once the water returns to a boil). Remove jars and cool overnight.