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    You are in: Home / Recipes / Pickled Pear Tomatoes With Rosemary Recipe
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    Pickled Pear Tomatoes With Rosemary

    Pickled Pear Tomatoes With Rosemary. Photo by Ambervim

    1/1 Photo of Pickled Pear Tomatoes With Rosemary

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    35 mins

    25 mins

    Coppercloud's Note:

    From B&G canning mag. This is for whole pear or cherry tomatoes. You can use sliced but they do not look as pretty.

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    Units: US | Metric


    1. 1
      Wash tomatoes. in large bowl combine tomatoes, onion, red pepper and garlic, toss to combine. Set aside.
    2. 2
      In large none reacting pot combine vinegar, water, sugar, salt, rosemary, all peppercorns and bay leaf. Bring to a boil, stirring until sugar is dissoved. Reduce heat, and simmer uncovered for 10 minutes. Stirring often.
    3. 3
      Remove from heat and discard bay leaf.
    4. 4
      Pack tomatoes into hot sterilized 8 oz jars. Leaving 1/2" head space.
    5. 5
      Pour HOT vinegar mixture over tomatoes, leaving 1/2" head space. Remove any air bubbles in jars, wipe rims and add lids.
    6. 6
      Process filled jars for 15 minutes in water bath.

    Ratings & Reviews:

    • on February 16, 2013


      I only had red balsamic. Made them anyway. To me they are a bit "watery." That might be an indication of the tomato not the recipe. A good friend likes them and took them home.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Pickled Pear Tomatoes With Rosemary

    Serving Size: 1 (1398 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 73.3
    Calories from Fat 2
    Total Fat 0.3 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 2998.6 mg
    Total Carbohydrate 17.5 g
    Dietary Fiber 2.0 g
    Sugars 13.8 g
    Protein 1.5 g

    The following items or measurements are not included:

    white balsamic vinegar

    pink peppercorns

    white peppercorns

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