Recipe

Dill Pickled Tomatoes Recipe

	Crabhappychick / All my dishes 1 year, 3 months ago Zingy pickled tomatoes from Chef Paul Virant of Vie. Prep:10m Cook:35m Servings:8	Crabhappych
	dilled cherry tomatoes

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Ingredients

2 1/2 cups water

2 cups Champagne vinegar

2 Tbsps. salt

1 Tbsp. sugar

1 pint baby or cherry tomatoes

16 dill sprigs

2 Tbsps. each: dill seeds, peppercorns

Directions

Combine the water, vinegar, salt and sugar in a medium saucepan over medium-high heat; heat to a boil.

Place 3 clean pint jars and tops in a stockpot; cover with water. Heat to a boil over medium-high heat; remove from heat. Let stand in hot water until ready to use; remove and drain.

Divide the tomatoes equally among the jars. Divide the dill sprigs, seeds and peppercorns equally among the jars. Ladle the hot vinegar liquid over the tomatoes, leaving 1/4-inch space at the top. Press a rubber spatula down the sides of the jars to make sure they are packed full. Wipe the rims of the jars with a damp, clean cloth. Cover with the tops; close the jars with the rings but do not screw them tightly.

Process in a water bath 30 minutes; let cool. Check lids for a seal after 24 hours. Lid should not flex when center is pressed. Remove rings, if desired. Store in cool, dark place up to one year.

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