Ingredients for Pickled Pear Tomatoes With Rosemary
- Tomatoes
- Sweet Onion
- Red Pepper
- Garlic Cloves
- White Balsamic Vinegar
- 2 cups water
- 1/2 cup sugar
- Pickling Salt
- Fresh Rosemary Leaf
- Whole Black Peppercorn
- Pink Peppercorns
- White Peppercorns
- Bay Leaf
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How to Make Pickled Pear Tomatoes With Rosemary
- Wash and sterilize your jars. Bring a large pot of water to a boil for sterilizing.
- In a large saucepan, combine vinegar, water, salt, and sugar. Bring to a boil, stirring until sugar and salt are dissolved.
- Add the rosemary, garlic, and peppercorns to the vinegar mixture.
- Carefully add the whole pear or cherry tomatoes to the saucepan. Bring back to a simmer, making sure not to break the tomatoes.
- Simmer gently for 10 minutes, ensuring the tomatoes are heated through but not overcooked.
- Using a slotted spoon or tongs, carefully pack the tomatoes into the sterilized jars, leaving about 1/2 inch headspace.
- Ladle the hot pickling liquid over the tomatoes, leaving 1/2 inch headspace.
- Remove air bubbles by gently tapping the jars on the counter and running a non-metallic utensil around the inside edges.
- Wipe the jar rims clean, and place lids and bands onto the jars.
- Process in a boiling water bath for 10 minutes (adjust processing time based on your altitude – consult a canning guide for specifics).
- Remove jars from the canner and let them cool completely. You should hear the jars ‘pop’ as they seal. Check that the lids are concave.
- Store in a cool, dark place. Allow at least 2 weeks for the flavors to meld before enjoying.
Nutrition Information (Approximate per serving)
Sodium
124 g
Sugar
55g
Fat
0g
Carbs
5g
