Sweet Pickled Cherry Tomatoes
Yield
6 pintsPrep
15 minCook
1 hrsReady
1 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
cherry tomatoes
firm |
|
| 3 ½ | pounds |
sugar
|
|
| 4 | cups |
water
|
|
| 1 | each |
ginger
fresh, grated |
*
|
| 2 | each |
lemons
juiced and zested |
|
| 1 | teaspoon |
pickling salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
cherry tomatoes
firm |
|
| 1.6 | kg |
sugar
|
|
| 946 | ml |
water
|
|
| 1 | each |
ginger
fresh, grated |
*
|
| 2 | each |
lemons
juiced and zested |
|
| 5 | ml |
pickling salt
|
*
|
Directions
Wash the tomatoes and prick each one in several places with the tines of a fork.
Dissolve the sugar in the water, birng to a boil and boil rapidly for 5 minutes.
Add the tomatoes and cook for 10 minutes.
Remove the tomatoes and to the syrup add the ginger root, lemon juice and rind, and salt.
Simmer the syrup for 15 minutes, return the tomatoes to the syrup and cook about 30 minutes longer, or until the syrup is thick and the tomatoes are transparent.
Turn into hot jars and seal.
Makes about 6 pints.
