Pickled Pear Tomatoes With Rosemary
photo by Ambervim
- Ready In:
- 1hr
- Ingredients:
- 13
- Yields:
-
7 Half pints
ingredients
- 1182.95 ml tomatoes, pear or 1182.95 ml tomatoes, cherry
- 236.59 ml sweet onion, thinly sliced
- 2.46 ml red pepper, crushed
- 6 garlic cloves, thinly sliced
- 532.32 ml white balsamic vinegar
- 177.44 ml water
- 78.78 ml sugar
- 44.37 ml pickling salt
- 14.79 ml fresh rosemary leaf
- 2.46 ml whole black peppercorn
- 2.46 ml whole pink peppercorns
- 2.46 ml whole white peppercorns
- 1 bay leaf
directions
- Wash tomatoes. in large bowl combine tomatoes, onion, red pepper and garlic, toss to combine. Set aside.
- 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.
- Remove from heat and discard bay leaf.
- Pack tomatoes into hot sterilized 8 oz jars. Leaving 1/2" head space.
- Pour HOT vinegar mixture over tomatoes, leaving 1/2" head space. Remove any air bubbles in jars, wipe rims and add lids.
- Process filled jars for 15 minutes in water bath.
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RECIPE SUBMITTED BY
Coppercloud
United States