Pickled Grape Tomatoes with Rosemary & Garlic
2 Quarts Grape tomatoes
1 tsp Canning/Pickling Salt
1 Cup White wine vinegar
1 Cup White vinegar - 5% acidity
1 Quart Water
4 Cloves Garlic, peeled, sliced in half
4 Sprigs Fresh rosemary
Yield: 4 Pints
1. Wash the grape tomatoes and drain them to dry. Using a toothpick, prick each tomato in 2 opposite spots (this helps prevent splitting.cracking)
2.Combine the salt, white wine vinegar, vinegar, water, in a medium saucepan and bring to a boil, then simmer for 10 minutes.
3. Pack the grape tomatoes in hot 1-pint sterile jars and leaving a 1/2-inch headspace. Ladle the warm pickling liquid leaving a 1/2-inch headspace, and be sure to add two cloves of garlic to each jar and at least one rosemary sprig.
4.Remove any air bubbles, bring back to proper head-space if needed. Add the two-piece lids and rings onto each jar. Process the jars in a boiling-water canner pot with 1 to 2 inches of water covering the tops of the jars for 10 minutes or according to your local altitude
5.Turn off heat and remove lid from pot, allow the jars to sit in the hot water for 10 more minutes, then remove the jars and allow them to cool on a kitchen towel for 24 hours. Remove rings, wash jars, label and date - then store the jars of pickled grape tomatoes for up to 1 year.
6. These are best if refrigerated a day before serving if possible.
Photos by: Diane Baker for Canning and Cooking at Home
Recipe by: Ball Blue Book "Guide to Preserving" - Pickled Grape Tomatoes.