Pickled green cherry tomatoes from Tart and Sweet - 101 Canning Recipes for the Modern Kitchen by Kelly Geary and Jessie Knadler

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Notes about this recipe

  • louie734 on November 02, 2014

    Made these as a refrigerator pickle, as I didn't have the right amount of jars and lids to process as instructed. After about 4 weeks in the fridge, we gave them a try. POW! Smacks you with a pop of tart juicy pickle. Great contrast to crunchy pickles as part of a cheese plate. They do look alarming, though - like a jar of green eyeballs. Appropriate for Halloween, which works out to be about a month after taking down the garden.

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