Grabbed off of Pinterest, I had little faith that these would be as delicious as they were beautiful, but ooooo la la! These were a delight! And the brine is not cooked so the tomatoes stay firm!
This is a fridge pickle, not canned, so I only make a few at a time to save space. They take a week to mature and last about a month in the fridge, perfect for summer parties.
I love the idea of “dill umbrellas “, placed on the bottom they seem to embrace the tomatoes. So pretty!
Multiply by 4 for these 4 quarts: This recipe is for 1 quart:
Cut the cherry and grape tomatoes in half, pack with the other herbs and pour the mixed brine over all.
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