Pickled Green Cherry tomatoes

By LynnWelch

Ingredients

• 2 dill sprigs
• 1 hot pepper, stem removed, cut in half
• 2 pints green cherry tomatoes, cut in half
• 1 cup vinegar
• 1 tsp peppercorns
• 1 tsp celery seed
• 1 tbsp pickling salt
• 2 cloves garlic
• 2 cups water

Details

Servings 1
Adapted from pallensmith.com

Preparation

Step 1

Combine water, vinegar and pickling salt in a saucepan and bring to a low boil. Stir until salt is dissolved.

Place tomatoes, pepper, garlic and spices in glass jars, leaving about 1/2 inch of head room.

Pour enough brine into each jar to cover tomatoes but allowing for about 1/4 inch of space from the top of the jar.

Screw on lids and allow to cool.

These will keep in the refrigerator for about 1 month. You can also process the jars in a hot water bath for longer storage.