PICKLED PEAR TOMATOES WITH ROSEMARY
From B&G canning mag. This is for whole pear or cherry tomatoes. You can use sliced but they do not look as pretty.
Provided by Coppercloud
Categories Vegetable
Time 1h
Yield 7 Half pints
Number Of Ingredients 13
Steps:
- Wash tomatoes. in large bowl combine tomatoes, onion, red pepper and garlic, toss to combine. Set aside.
- In large none reacting pot combine vinegar, water, sugar, salt, rosemary, all peppercorns and bay leaf. Bring to a boil, stirring until sugar is dissoved. Reduce heat, and simmer uncovered for 10 minutes. Stirring often.
- Remove from heat and discard bay leaf.
- Pack tomatoes into hot sterilized 8 oz jars. Leaving 1/2" head space.
- Pour HOT vinegar mixture over tomatoes, leaving 1/2" head space. Remove any air bubbles in jars, wipe rims and add lids.
- Process filled jars for 15 minutes in water bath.
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