Pickled Tomatoes (Mom) Recipe
Servings: 12
Ingredients
- Â Â Cherry tomatoes
- Â Â Water
- Â Â Dill seeds
- Â Â Garlic cloves
- Â Â Black pepper, whole
- Â Â Grape leaves
- 1 quart Vinegar (white)
- 3 quart Water
- 1 c. Salt
- 1/2 tsp Alum
Directions
- Let tomatoes stand in cool water a while, then wash (in cool water). Drain and put in jars. For each pint jar, put in a tsp. of dill seeds, 3 or possibly 4 cloves of garlic and 8 to 10 peppercorns. Tuck a grape leaf into each jar, over tomatoes.
- MAKE SOLUTION: Combine vinegar, 3 qts of water, the salt and alum.
- Bring to rolling boil; lower heat and boil 3 to 4 min. Pour into sterilized jars up to shoulder (line). Seal immediately with sterile lid.
- To sterilize jars, put jars in pan of water upside down. Boil water and cold. (Water is sucked up into jars.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 365g | |
| Recipe makes 12 servings | |
| Calories 26 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.04g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 9445mg | 394% |
| Potassium 107mg | 3% |
| Total Carbs 3.08g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 2.18g | 1% |
| Protein 0.19g | 0% |
