For an appetizer, serve this melange of spices and tiny pickled tomatoes with a sliced baguette.

Deborah Wagman
Source: Midwest Living

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Recipe Summary

prep:
35 mins
cook:
10 mins
process:
15 mins
total:
1 hr
Yield:
7 half-pints
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Wash tomatoes. In a large bowl combine tomatoes, onion, crushed red pepper, and garlic; toss gently to combine. Set aside.

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  • 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.

Nutrition Facts

34 calories; carbohydrates 7g; sugars 6g; vitamin c 3mg; niacin equivalents 0.4mg; folate 8.1mcg; sodium 631mg; potassium 96mg; calcium 10.1mg; iron 0.4mg.
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