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Pickled Cherry Tomatoes

Source of Recipe

Common Sense Home


Recipe Introduction

This easy recipe for pickled cherry tomatoes combines tomatoes with other garden veggies for long term storage. Yield: 7 quarts

Recipe Link: https://commonsensehome.com/pickled-cherry-tomatoes/

List of Ingredients

8 cups cherry tomatoes
2 cups celery, coarsely chopped
4 cups onion, coarsely chopped
2 cups sweet pepper, coarsely chopped
1 cups cucamelon, optional
6-7 cloves garlic (one per jar)
6-7 heads of dill (one per jar)
6 tablespoons canning salt
4 1/2 cups water
4 cups vinegar
1 cup sugar


Recipe

Prepare vegetables, water bath canner, jars and lids. I kept my veggie piles separate so I could make sure to get some of each veggie in every jar.
In large saucepot, combine salt, water, vinegar and sugar and bring to a boil. Pack vegetables into hot jars, leaving 1/4 inch headspace. Add one head of dill and one garlic clove to each jar.
Ladle hot liquid over vegetables, leaving 1/4 inch headspace. Remove air bubbles and double check headspace. Wipe rims and cover with two piece caps. Process for 15 minutes in a boiling water bath canner.
Remove to a towel on the counter to cool for 8-12 hours. Remove rings and check seals. Store any unsealed jars in the refrigerator and use within a month. Label jars and store in a cool, dry location out of direct light. Best if used within 12-18 months.

You’re boiling them inside their skins during processing, so the liquid needs somewhere to go. You may be able to reduce splitting by poking holes in them so they can vent in a more orderly fashion, but it’s not a guarantee.