3 cups green cherry tomatoes
3 small yellow onions- cut in chunks
10 garlic cloves- sliced
3 Serrano peppers – sliced
4 Tbsp pickling spices
4 cups white distilled vinegar
5 cups water
7 Tbsp kosher salt
1 bunch of fresh cilantro- divided
Boil water, vinegar, spices, garlic for 1 minute .
Add cilantro to bottom of jar then add tomatoes and garlic . Top with warm solution . Cool and put in fridge . Eat after at least 3 days .
The cilantro is the twist here. Screw the dill- it’s too expected . Let’s flavor this up . Add these to your next fajita dinner. Serve next to your favorite salsa. Chop them and top them on a flat iron steak with some salsa verde!