tomato olives- the solution for your green cherry tomatoes.

Tomato Olives

Tomato Olives

  • AuthorSherry
  • Prep1 hour + 12 hours
  • Cook30 min + packing time
  • Total15 hours
  • StyleCanning - Pickling
  • CuisineAmerican
Servings 12

Tomato Olives: what to do with all those itty bitty baby green cherry tomatoes? Make them into "olives"

 

Ingredients

  • 12-15sprigsfresh dill
  • 6-12clovesfresh garlic(peeled & trimmed) - optional
  • 1 1/2cupswater
  • 3cupsvinegar
  • 2Tablespoonspickling salt
  • 2lbstiny green tomatoes(about 6 cups) - whole
  • 1eachmedium red pepper(diced small) - optional

Method

  1. Place lids in the oven at 165°F or in a pan of hot water to warm up the seals.
  2. Wash tomatoes well in a sink full of cold water and remove stem tops. Discard any tomatoes showing any signs of blossom rot.
  3. Add a clove (or two) of garlic to the bottom of each jar along with a sprig of dill.
  4. Pack whole tiny tomatoes into the jars. Sprinkle in a bit of diced *red pepper if using.
  5. In a saucepan, combine the water, vinegar and salt. Stir until dissolved. Heat on high until boiling. Boil for one minute.
  6. Carefully pour brine into each jar over the tomatoes. Wipe rims with a damp cloth.
  7. Add lids and jar rings --tighten to finger tight only.
  8. Allow to cool on the counter for 24 hours, undisturbed.
  9. Check jar seals. Any that didn't properly seal should be stored in the fridge. Otherwise, store in a cool, dark place.
  10. For best results, allow to cure for 3 months before eating.

Recipe Notes

*red pepper diced is only suggested in order to bring an authenticity to the "olive" look of these tomatoes and it's NOT required.

 

These go good in a greek salad.

Nutritional Information

Yeah, just eat less stuff from a box and you'll be finer than a frog's hair.