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Dill-Pickled Cherry Tomatoes

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Lee M. Longo

"Pickled green cherry tomatoes. This is perfect for end-of-the-season dill tomatoes or before they are ripe tomatoes."
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7 d 12 m servings 16 cals
Original recipe yields 12 servings (1 quart)

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  1. Pack tomatoes into the 1-quart jar.
  2. Combine vinegar, water, salt, sriracha sauce, and pickling spice in a glass measuring cup. Heat in the microwave until boiling and salt dissolves, 1 1/2 to 3 minutes. Pour over tomatoes in the jar; seal.
  3. Refrigerate until pickled, 1 to 2 weeks.

Nutrition Facts

Per Serving: 16 calories; 0.1 g fat; 3.3 g carbohydrates; 0.7 g protein; 0 mg cholesterol; 1501 mg sodium. Full nutrition

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