Garlic Rosemary Pickled Green Cherry Tomatoes - cooking recipe

Ingredients

Veggie mix
10 cups green tomatoes or 10 cups red cherry tomatoes, washed
1 large sweet onion, 2 cups diced
2 serrano chilies, seeded and minced
10 -12 garlic cloves, sliced paper thin
Brine Vinegar Mix
1 tablespoon minced fresh rosemary
1 teaspoon black peppercorns
1 teaspoon pink peppercorns
1/4 cup canning salt
3 bay leaves
1 cup sugar
3 cups vinegar
1 cup water

Preparation

Place the veggie mix in a large pot.
In an other pot place all the Vinegar ingredients bring to a boil and simmer 5 minutes. Strain and divide the herbs in to the jars.
Pack veggie mix into hot sterilized jars leaving 1/4 inch head space.
Ladle hot vinegar over the veggies leaving 1/4 inch head space.
Remove air bubbles. Add more liquid if needed.
Wipe jars adjust caps and process for 15 minutes in a hot water bath.
remove and let sit in a draft free spot till cool.
Place a cool, dark cupboard.
Ready to eat in 3 weeks. Or save for Christmas gift giving.