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Pickled Pear Tomatoes with Rosemary

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  • Serving Size: 1/4 cup
  • Yields: 7 half-pints
  • Prep: 35 mins
  • Cook: 10 mins
  • Process: 15 mins

Pickled Pear Tomatoes with Rosemary

Directions

  1. Wash tomatoes. In a large bowl combine tomatoes, onion, crushed red pepper, and garlic; toss gently to combine. Set aside.
  2. 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.
  3. 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.
  4. 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 (Pickled Pear Tomatoes with Rosemary)

  • Per serving:
  • 34 kcal cal.,
  • 0 g fat
  • (0 g sat. fat,
  • 0 g polyunsaturated fat,
  • 0 g monounsatured fat),
  • 0 mg chol.,
  • 631 mg sodium,
  • 7 g carb.,
  • 0 g fiber,
  • 6 g sugar,
  • 0 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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