Pickled Cherry Tomatoes in White Wine with Rosemary

 I am constantly on a quest to find great canning recipes for my cherry tomatoes.  This year’s treasure is made up of ingredients all found in my garden: cherry tomatoes, garlic and rosemary.  I used black, red and green cherry tomatoes.  Perfect for this winter’s salads.

Makes six 500ml jars

Ingredients:

6         2” springs of fresh rosemary

6         Cloves of garlic

3 lbs    Cherry or grape tomatoes

           Pickling salt

250 ml  White wine vinegar

250 ml   White vinegar

1 liter    Water

Directions

Wash and snip sprigs of rosemary and set aside.

Peel garlic and set aside.

Wash tomatoes under cold running water, removing stems or leaves.

Using a small,thin metal skewer, do a prick in the stem end of the tomato.

Into each jar, put a clove of garlic, a sprig of rosemary, 1/4 tsp of pickling salt,  Pack tomatoes in the jars, leaving 1/2 inch headspace.

Combine the vinegar and water in a saucepan and bring to a boil.  Fill the jars with the hot vinegar, leaving 1/2 inch headspace.  Debubble, adjust headspace.  Wipe the jar rims; put on lids.  Process in a steam water bath and process for 10 minutes.  At the ten minute mark, turn off the heat, remove the cover and let the jars sit in the water for about five minutes, before removing to cool.

Let stand a month before sampling.

WANNA PLAY?

I added more white wine vinegar and adjusted the white vinegar down to equal the same amount of vinegars.