PICKLED CHERRY TOMATOES
Preserve the flavors of summer by making pickled cherry tomatoes in the refrigerator.
Provided by Kristina Vanni
Categories Side Dish Snack Appetizer Ingredient
Time P2DT23m
Number Of Ingredients 9
Steps:
- Gather the ingredients.
- Wash 2 wide-mouth, 16-ounce mason jars with lids with hot, soapy water and dry thoroughly.
- Wash and dry the tomatoes and remove and discard any stem ends still attached. Use a skewer or toothpick to poke a hole all the way through each of the tomatoes. This helps the pickling brine infuse its way into each tomato and keeps them from floating up inside of the jars.
- Evenly divide the tomatoes, garlic cloves, and rosemary sprigs, between the two prepared jars.
- In a medium saucepan, combine the white vinegar, water, granulated sugar, kosher salt, black peppercorns, and red pepper flakes.
- Bring to a boil over high, stirring until sugar dissolves.
- Remove from heat and allow to cool for 10 minutes.
- Pour over the tomatoes in the mason jars.
- Cover with a tight-fitting lid and chill for at least 2 days to allow the flavors to combine and infuse before enjoying.
Nutrition Facts : Calories 54 kcal, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 950 mg, Sugar 10 g, Fat 0 g, UnsaturatedFat 0 g
PICKLED CHERRY TOMATOES
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time P7D
Yield Makes 2 pints
Number Of Ingredients 9
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.
SWEET AND SPICY TOMATOES, PICKLED GREEN,CHERRY TOMATOES
Aah! The gardens bounty at it's end! Green tomatoes from cherries to plum to whatever you grew. Some red mostly green. This is a nice way to save and savory those garden goodies.
Provided by Rita1652
Categories Onions
Time 1h
Yield 8 pints
Number Of Ingredients 11
Steps:
- In a large bowl, combine onion, and tomatoes.
- Pack mixture into 3 (1-quart) or 6 (1-pint) canning jars. Place a garlic clove and a chili or two in each jar, and set aside.
- In a large saucepan, combine sugar, salt, vinegar, turmeric, celery seed, mustard seeds.and peppercorn. Bring to a boil over medium-high heat; stir until sugar dissolves.
- Pour mixture over produce, leaving a 1/2-inch space at the top of each jar.
- Wipe rims of excess; screw on lids.
- Bring a large stock pot of water to a boil. Using canning tongs, gently place jars in boiling water, making sure the water covers the jars (if not, add additional water to cover).
- Let jars sit in gently simmering water for 10 minutes.
- Remove; let cool slightly.
- Check seal by pressing in center of lid. If it doesn't pop back, it is properly sealed. If it does, return jars to water for 10 more minutes.
- Let sealed jars cool completely.
- Let pickled tomatoes stand until flavors have melded, at least 2 weeks. Store unopened jars in a cool, dark place up to 6 months. Once opened, jars will keep in the refrigerator for up to 1 month.
PICKLED CHERRY TOMATOES
These pickled cherry tomatoes really pop in your mouth. They stay beautifully bright red and are fresh tasting, too. -Peggy Woodward, Shullsburg, Wisconsin
Provided by Taste of Home
Time 10m
Yield 6 cups
Number Of Ingredients 8
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.
Nutrition Facts : Calories 9 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 30mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
SWEET PICKLED CHERRY TOMATOES
Make and share this Sweet Pickled Cherry Tomatoes recipe from Food.com.
Provided by NoraMarie
Categories Vegetable
Time 30m
Yield 6 pints, 6 serving(s)
Number Of Ingredients 6
Steps:
- Wash the tomatoes and prick each one in several places with the tines of a fork.
- Dissolve the sugar in the water, bring to a boil and boil rapidly for 5 minutes.
- Add the tomatoes and cook for 10 minutes.
- Remove the tomatoes and to the syrup add the ginger root, lemon juice and rind, and salt.
- Simmer the syrup for 15 minutes, return the tomatoes to the syrup and cook about 30 minutes longer, or till the syrup is thick and the tomatoes are transparent.
- Turn into hot jars and seal.
Nutrition Facts : Calories 1084.1, Fat 0.7, SaturatedFat 0.1, Sodium 410.5, Carbohydrate 278.1, Fiber 4.2, Sugar 272.5, Protein 2.9
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