Quick Pickled Cherry Tomatoes With Dill Recipes

PICKLED CHERRY TOMATOES

Steps:

• Simmer the washed mason jars and lids in the large pot of water to sterilize the jars before filling them.
• As the jars are simmering, wash and dry the cherry tomatoes. Remove any leaves that may be attached. Using a clean knife, needle or skewer, prick each cherry tomato to allow the brine to penetrate the tomatoes. Peel the garlic cloves and cut them in half.
• Measure out all the dry ingredients listed above. In a dry pan over medium heat, gently toast the dill seed, mustard seed, black peppercorns, and chili flakes. Once the spices are toasted remove the spices from the pan and set aside.
• Measure out the vinegars, water, sugar and salt, and bring them to a boil in a small pot.
• As the mixture heats up, remove the mason jars and lids from the large pot of water. Gently place the jars on a dishtowel. Carefully fill each hot jar with an equal amount of the toasted spice mix, 1 half garlic clove, and one sprig of garlic. Pack the jars with the pricked cherry tomatoes.
• When the jars are filled and the pickling liquid has come to a boil, carefully pour the hot liquid into each jar, leaving a 1/2 inch of space to the rim of the jar. If you spilled a little, wipe the rims of the jars with a clean cloth to ensure the jars seal properly.

QUICK PICKLED CHERRY TOMATOES

Steps:

• In a medium saucepan, bring vinegar, water, salt, sugar and lemon zest to a boil. Simmer, stirring occasionally, until sugar and salt are dissolved. Cool to room temperature.
• Pierce each tomato once or twice with a wooden toothpick. Divide tomatoes, dill, garlic, red pepper and mustard seeds evenly among sterilized jars.
• Pour cooled vinegar mixture into jars, leaving on inch of space at the top. Cover and refrigerate for up to one month.

PICKLED CHERRY TOMATOES

Steps:

• Combine vinegar, 3/4 cup water, sugar, spices, and 2 tablespoons salt in a saucepan. Bring to a boil, stirring until sugar is dissolved. Fill clean containers tightly with tomatoes. Add boiling brine to cover completely. Let cool completely. Cover, label, and refrigerate at least 1 week before serving, or up to 3 months.

QUICK PICKLED TOMATOES

Steps:

• Bring all ingredients except tomatoes to boil in medium saucepan on medium heat, stirring frequently; simmer on medium-low heat 5 min., stirring occasionally. Cool 5 min.
• Meanwhile, cut large tomatoes into 1/4-inch-thick slices. Pack with cherry tomatoes into 3 (16-oz.) jars with tight-fitting lids, leaving 1/2-inch headspace at top of each jar.
• Pour vinegar mixture over tomatoes, making sure to equally distribute herbs and garlic pieces among the jars. Cool completely.
• Cover jars with lids. Refrigerate 24 hours before serving.

PICKLED CHERRY TOMATOES

Steps:

• Wash the cherry tomatoes. You're going to use enough (depending on the specific size) in this recipe to fill 16 oz. jar.
• Add the tomatoes, garlic, dill, mustard seed, yellow onion, and peppercorn into your jar.
• Don't worry that the spices settle at the bottom, they will rise up again and evenly distribute their flavor when you add the brine.
• Mix the vinegar, water, salt, and sugar in a stainless steel pan and bring to a boil.
• As soon as it reaches a good boil, pour it over the cherry tomato mixture in the jar until the tomatoes are just covered.
• Put the top on immediately and put into the refrigerator.

PICKLED GREEN CHERRY TOMATOES

Steps:

• Wash tomatoes and pack in clean, hot quart jars.
• Add 1 dill head, 3 peppercorns and 1 red pepper to each jar.
• Place the pickling spice in the center of a coffee filter or cheesecloth and tie.
• Bring water, vinegar, bag of spices and salt to boil.
• Remove bag.
• Cover tomatoes with brine, leaving 1/2-in. headspace.
• Process in boiling water bath 10 minutes.
• Let set 6 weeks to mellow.

QUICK PICKLED CHERRY TOMATOES WITH DILL

Steps:

• Pour vinegar and water in small saucepan. Add salt, sugar and lemon peel. Bring to a boil, stirring to dissolve sugar and salt. Remove from heat. Let cool 20 minutes.
• Pierce each tomato 2 times with a slender wooden skewer. (I interpreted this as take a toothpick and run it through.) Toss tomatoes, dill, garlic and red pepper in a large bowl. Add cooled vinegar mixture. Let stand at room temp at least two hours and up to eight hours.

PICKLED CHERRY TOMATOES

Steps:

• Pierce the bottom of each cherry tomato with a skewer. In a large bowl, place tomatoes, garlic, peppercorns and mustard seed. In a saucepan, bring water, vinegar, salt and sugar to a simmer until sugar and salt dissolves. Pour over tomatoes; cover. Let stand 2 hours. Transfer to jars, if desired; seal tightly. Refrigerate 48 hours before serving and up to 1 month.