Cherry Tomato Pickles Recipes

Steps:

• 1. Put all spices in cheesecloth, excpet for bay leaves.
• 2. Combine sugar and vinegar and spices in a cheesecloth in a saucepan and bring to boil.
• 3. Reduce heat and simmer uncovered for 10 minutes.
• 4. Remove cheesecloth of spices, add tomatoes, bring to boil, then remove from heat immediately.
• 5. Pack tomatoes in hot jars, top each with a bay leaf, fill to within a half inch of the top with boiling vinegar mixture.
• 6. Seal jar and process jar in boiling water bath for 10 minnuts.

Steps:

• Pierce the bottom of each cherry tomato with a skewer. In a large bowl, place tomatoes, garlic, peppercorns and mustard seed. In a saucepan, bring water, vinegar, salt and sugar to a simmer until sugar and salt dissolves. Pour over tomatoes; cover. Let stand 2 hours. Transfer to jars, if desired; seal tightly. Refrigerate 48 hours before serving and up to 1 month.

Steps:

• In a bowl, whisk together the first four ingredients until sugar and salt dissolve. Place onions and optional ingredients, if desired, into large glass jar; pour vinegar mixture over onions. Seal and let stand at least 2 hours at room temperature. Refrigerate for up to 2 weeks.

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.