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Pickled green cherry tomatoes

1 pint (about) green cherry or other small tomatoes1 large clove garlic, peeled1 teaspoon dill seeds1/4 teaspoon peppercorns1/4 cup white vinegar2 teaspoons pickling or noniodized salt

Makes 1 pint.

Rinse tomatoes thoroughly. Pack into a sterilized, wide-mouth, pint-size canning jar. (You may not use all the tomatoes, depending upon their size and hardness.) Add the garlic clove, dill seeds and peppercorns. Combine the vinegar, salt and 1/2 cup water in a small saucepan; bring to a boil for 1 minute. Pour immediately into prepared jar, leaving about 1/8 inch of head space. Immediately seal with new 2-piece sterilized lid and turn upside down on a rack. When cool, shake to distribute and store in refrigerator. Let mature 1 week before tasting.

Nutritional information per 2-tablespoon serving: 6 calories (10 percent from fat), 0.1 g fat (0 saturated, 0 monounsaturated), 0 cholesterol, 0.2 g protein, 1.1 g carbohydrates, 0.3 g fiber, 242.5 mg sodium.