Hot Pickled Cherry Tomatoes
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I would love to give credit where credit is due but unfortunately I found this recipe on the net many years ago. I printed out the recipe but never the website. My apologies to the original author. Thanks for looking
Fireballs
1 gallon cherry tomatoes (green tomatoes work best)
4 garlic cloves
4 celery stalks cut the height of a quart jar
4 hot peppers
4 clump of fresh dill
1 quart water
1/2 cup pickling salt
2 quarts white vinegarCombine water, salt & vinegar. Bring to a boil.
To each of four quart jars add a garlic clove, a celery stalk, a hot pepper, and a head of dill.
Pack cherry tomatoes into the jars. Pour hot brine over tomatoes, leaving 1/2 inch head space.
Remove air bubbles, adjust lids, and process in boiling water bath for ten minutes.
The longer they age, the better they get.
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Bob Stehlik Team Blue Traeger Canning Veteran Power User Regular Contributors Military Veterans Coloradoreplied to John Belvedere on last edited by
John Belvedere Thanks for posting the recipe. If we have enough we’ll give it a shot.
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John Belvedere Like Dr_Pain, another thing I gotta try. Thanks.
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to John Belvedere on last edited by
John Belvedere thank you sir.
