Dilled Grape Tomatoes

 The quest for cherry tomato preserving recipes continues,  This recipe is similar to the Cherry Tomatoes preserved in White Wine Vinegar.  But, I am now using apple cider vinegar.

So handy to have this recipe when all those cherry tomatoes ripen at the same time.  It also lets you play a little.  For some jars, I replace dill weed with tarragon and added lemon slices.  I am sure other herbs could easily be substitutes.

The list of ingredients below will fill one 500 ml jar.  I made four jars, so quadrupled the ingredients.

Ingredients

4 tbsp.    Dill weed (can substitute dill seed)

1.            Shallot, thinly sliced (can substitute red, white or yellow onion)

1/2 tbsp.  Yellow mustard seed

250 gr.    Cherry tomatoes (or grape), washed

1.             Bay leaf

1 tbsp.     Pickling salt

Pinch.      Chile flakes

,

.

, 1 tbsp.      Brown sugar

125 ml.    Apple cider vinegar

125 ml.     Water

Directions

Mix the washed and chopped dill weed, the sliced onions and the mustard seeds.  Set aside.

Using a thin metal skewer, prick the stem end of each tomato.  Add the tomatoes to the herb/onion mixture, toss evenly.

Into the jar, place the bay leaf, and pack the tomato mixture in tightly, leaving 1/2 inch headspace.  Combine the vinegar, water, brown sugar, salt, chile flakes in a saucepan and bring to a boil.  Pour over the tomatoes.  Wipe the jar rim, place lid and screw band on the jar and place in a steam canner.  Process for 10 minutes.  Once the time is up, turn off the heat, remove the pot lid and let the jar sit in the canner for an additional five minutes.

Let this stand for a few weeks before sampling.

WANNA PLAY?  Same recipe but used tarragon (from my garden) instead of dill and added a lemon slice.