Pickled Pear Tomatoes With Rosemary Recipes

PICKLED PEAR TOMATOES WITH ROSEMARY AND GARLIC

Steps:

• Wash tomatoes. In a large bowl combine tomatoes, onion, crushed red pepper, and garlic; toss gently to combine. Set aside.
• In a large stainless-steel, enamel, or nonstick heavy saucepan combine vinegar, the water, sugar, salt, rosemary, black peppercorns, pink peppercorns, white peppercorns, and bay leaf. Bring to boiling, stirring until sugar dissolves; reduce heat. Simmer, uncovered, for 10 minutes, stirring often. Remove and discard bay leaf.
• Pack tomato mixture into hot, sterilized half-pint canning jars, leaving a 1/2-inch headspace. Pour hot vinegar mixture over tomato mixture in jars, leaving a 1/2-inch headspace. Remove any air bubbles in jars. Wipe jar rims; adjust lids.
• Process filled jars in a boiling-water canner for 15 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.

PICKLED PEAR TOMATOES WITH ROSEMARY

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.

VIVIAN HOWARD'S PICKLED TOMATOES

Steps:

• Put your tomatoes in a large, wide, heatproof bowl that is plenty large enough to hold all the ingredients. I like to assemble and start to "pickle" my weapons there on the counter, letting their flavors marry as they cool down. Then, once they're mixed together and have reached room temperature, I transfer them to smaller containers suitable for the fridge. (This recipe is sized to just barely fit into two quart-size mason jars, but you may have a little extra. While you can try to pull it all together directly in the jars, that might just be a big mess waiting to happen.)
• In a large saucepan or Dutch oven, bring all the ingredients except for the tomatoes and the olive oil to a boil over medium heat. Let it boil for 1 minute. Then add the olive oil and bring back to a boil. Immediately pour over the tomatoes in the big bowl, pressing them down to make sure they are submerged.
• Let the tomatoes and the liquid cool to room temperature without the aid of an ice bath or anything to speed the process along. If you've got room in your fridge, the big bowl can go in there. But if the weapons sit out at room temperature overnight, that's totally fine. The more slowly they cool down, the more quickly they will pickle. Once they've cooled, transfer the pickled tomatoes to jars and refrigerate for a minimum of 3 days or up to 3 months.

PEAR TOMATO PRESERVES

Steps:

• In a Dutch oven, combine sugar, cinnamon, cloves, ginger, lemons and water. Cook over medium heat for 15 minutes, stirring occasionally. Add the tomatoes. Reduce heat to low; continue cooking for 45-60 minutes or until tomatoes become transparent, stirring frequently., Ladle hot mixture into five hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place the jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process 20 minutes. Remove jars and cool.

GARLIC ROSEMARY PICKLED GREEN CHERRY TOMATOES

Steps:

• Place the veggie mix in a large pot.
• In an other pot place all the Vinegar ingredients bring to a boil and simmer 5 minutes. Strain and divide the herbs in to the jars.
• Pack veggie mix into hot sterilized jars leaving 1/4 inch head space.
• Ladle hot vinegar over the veggies leaving 1/4 inch head space.
• Remove air bubbles. Add more liquid if needed.
• Wipe jars adjust caps and process for 15 minutes in a hot water bath.
• remove and let sit in a draft free spot till cool.
• Place a cool, dark cupboard.
• Ready to eat in 3 weeks. Or save for Christmas gift giving.

PICKLED CHERRY TOMATOES

Steps:

• Combine vinegar, 3/4 cup water, sugar, spices, and 2 tablespoons salt in a saucepan. Bring to a boil, stirring until sugar is dissolved. Fill clean containers tightly with tomatoes. Add boiling brine to cover completely. Let cool completely. Cover, label, and refrigerate at least 1 week before serving, or up to 3 months.