Pickled and Cultured Cherry Tomatoes!

Tomatoes are one of my great loves. Even as an infant I could not get enough of them. That being said, homegrown or farmers market tomatoes are the MOST AMAZING thing you can buy for yourself. Grocery store tomatoes serve a purpose at times but are not in the same ballpark as fresh, homegrown, sun ripened tomatoes!

I have spent many summer weekends canning tomatoes. I prefer to can my own and store them in glass jars. However, I have no time this summer with a 4 year old and a 2 year old and we are camping constantly. I thought I would give this a try.

You will need enough cherry tomatoes to fill your mason jars. I washed mine well and poked each one with a sharp knife. I then packed them in jars. I did not push down hard but gently. In two jars I added a tablespoon of salt and covered with filtered water.( pint jar was one tablespoon salt and quart was 1 1/2 tablespoon salt) I weighted them down with glass weights and will let them sit for 4 days. The last jar I added chopped cilantro and poured hot pickling brine over, topped with a glass weight and a plastic lid. ( Pickle brine is 1/2 cup water, 1/2 cup vinegar, 1/2 tablespoon sugar, 1/2 tablespoon salt.) Once the jar cools I put the pickled cherry tomatoes in the fridge.


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