Bread & Butter Green Cherry Tomato Pickles

Ingredients

• 3 pounds of green cherry tomatoes
• 1 pound of sweet onions, sliced thin
• 1 large red pepper, sliced thin
• 1/4 cup kosher salt
• Ice cubes
• 2 cups light brown sugar or granulated sugar
• 3 cups apple cider vinegar
• 2 teaspoons turmeric
• 1 tablespoon mustard seeds
• 1 teaspoon celery seeds
• 2 teaspoon dill seeds
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon allspice berries
• 1 teaspoon whole black peppercorns

Directions

1. Wash and drain the cherry tomatoes. With a toothpick, poke six holes in each cherry tomato.
2. Mix cherry tomatoes, onions and red pepper and salt in a large bowl. Cover with two trays of ice cubes. Set in the refrigerator for four hours or overnight. 
3. The next day, drain off the liquid in the bowl. Rinse the vegetables under cold running water and drain well.
4. Combine sugar, vinegar, turmeric, mustard seeds, celery seeds, dill seeds, crushed red pepper flakes in a large pot. Bring to a boil and boil for 10 minutes. Add drained vegetables to the pot. Bring to a boil and remove from heat. With a slotted spoon pack vegetables into hot sterilized jars. Place pot of brine back on the stove at a simmer. Add three black peppercorns and two allspice berries to each jar.
5. Pour hot brine over the veggies in each jar leaving about 1/2 inch space between the vegetables and the lid of the jar. Place flat lids on each jar. Screw on bands to seal, but don’t over tighten them.
6. Arrange jars right side up in a canner and add water so it’s at least one inch above the jars. Bring to a boil and continue boiling for ten minutes.
7. Cool jars on rack. Store in cool place for at least 3 weeks before eating.

Notes

I used Vidalia onions. I’m sure you could use sliced or quartered green tomatoes for this recipes as well, if you don’t have a windfall of cherry tomatoes.