Ok...this recipes says to use grape tomatoes...but I've used grapes, cherry and even saladette sizes.
~ Zana
Pickled Pear Tomatoes
For a simple but superb appetizer, serve with sliced baguette.
INGREDIENTS
5 cups yellow and / or red pear shape or round cherry tomatoes
1 cup thinly slivered sweet onion (such as Vidalia or Walla Walla)
1/2 tsp crushed red pepper
6 cloves garlic, thinly sliced
2 1/4 cups white balsamic vinegar
3/4 cup water
1/3 cup sugar
3 Tbsp pickling salt
1 Tbsp fresh rosemary leaves
1/2 tsp whole black peppercorn
1/2 tsp whole pink peppercorns
1/2 tsp whole white peppercorns
1 bay leaf
DIRECTIONS
• Wash tomatoes.
• In a large bowl combine tomatoes, onion, crushed red pepper and garlic then toss gently to combine. Set aside.
• In a large non reactive saucepan combine vinegar, the water, sugar, salt, rosemary, bay leaf and peppercorns.
• Bring to boiling, stirring until sugar dissolves, reduce heat.
• Simmer, uncovered for 10 minutes, stirring often.
• Remove from heat and discard bay leaf.
• Pack tomato mixture into prepared half pint jars leaving a 1/2" headspace. Pour hot vinegar mixture over tomato mixture.
• Remove air bubbles.
• Add more vinegar mixture if needed to maintain the 1/2" headspace. Process jars in a boiling water bath for 15 minutes.
• Adjust time according to your altitude.
Makes: 7 half pints
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