PICKLED CHERRY TOMATOES
Delicious little bursts of flavour, cherry tomatoes are not very commonly pickled. Pickling them though is a great way to preserve a bumper crop of cherry tomatoes for winter, or simply to add some extra flavour to your salads and salad dressings!
Provided by Chef Markus Mueller
Categories Condiment
Time 35m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 118.6 kcal, ServingSize 1 serving
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.
PICKLED GREEN CHERRY TOMATOES
Steps:
- Place 3 cloves of garlic, 2 teaspoons of pickling spice, 1/2 teaspoon red pepper flakes, 4 sprigs of fresh dill, and 2 jalapeno slices in each jar.
- Fill each jar with the green tomatoes packing them in tightly. Poke each tomato or cut a small slice through the skin on the bottom before putting it in a jar.
- Bring the pickling brine to a boil on the stove.
- Place a funnel over the top of the jar and carefully fill the jar leaving ¼ inch headspace. use a plastic blubber or wooden chop stick to remove any bubbles and allow the brine to fill the jar completely. Add more brine if needed.
- Use a wooden chop stick or a plastic canning bubbler tool to release any air bubbles. Add more brine if needed.
- Wipe the jar rim and place a flat lid on the jar then twist the ring on. Set the hot jar on a towel to cool.
- Allow jars to cool to room temperature before refrigerating.
- Allow to pickle for 7 days for the best flavors. You can eat them after they cool if you just can't wait. After seven days the tomatoes will have had enough time to absorb the pickling flavors.
- 3 pint jars of pickled tomatoes.
Nutrition Facts : ServingSize 5 tomatoes, Calories 75 kcal, Carbohydrate 15 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 960 mg, Fiber 3 g, Sugar 10 g
PICKLED GREEN CHERRY TOMATOES
You know how that when you plant cherry tomatoes and that one plant will product a zillion little tomatoes? Give this recipe a try and steal some of those green tomatoes and leave the rest on to get larger and ripen. I hope to try this recipe later this summer. From Shawn Hart
Provided by Charlotte J
Categories Vegetable
Time 40m
Yield 6 quarts
Number Of Ingredients 8
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.
Nutrition Facts : Calories 34.8, Fat 0.2, Sodium 14161.1, Carbohydrate 4.7, Fiber 0.7, Sugar 2.7, Protein 0.8
PICKLED CHERRY TOMATOES
These easy quick pickled cherry tomatoes are a great way to use fresh tomatoes, keep them in the refrigerator, and serve at will.
Provided by Rachel Norman
Categories Side Dish
Time 25m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 163 kcal, Carbohydrate 29 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 6996 mg, Fiber 1 g, Sugar 25 g, ServingSize 1 serving
QUICK PICKLED CHERRY TOMATOES
If you have an abundance of cherry tomatoes, these refrigerator pickled tomatoes are great on salads, or as a healthy snack.
Provided by Danelle
Categories Condiments
Time 30m
Number Of Ingredients 10
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
This easy recipe for pickled cherry tomatoes combines tomatoes with other garden veggies for long term storage.
Provided by Laurie Neverman
Categories Condiment
Time 45m
Number Of Ingredients 11
Steps:
- Prepare vegetables, water bath canner, jars and lids. I kept my veggie piles separate so I could make sure to get some of each veggie in every jar.
- In large saucepot, combine salt, water, vinegar and sugar and bring to a boil. Pack vegetables into hot jars, leaving 1/4 inch headspace. Add one head of dill and one garlic clove to each jar.
- Ladle hot liquid over vegetables, leaving 1/4 inch headspace. Remove air bubbles and double check headspace. Wipe rims and cover with two piece caps. Process for 15 minutes in a boiling water bath canner.
- Remove to a towel on the counter to cool for 8-12 hours. Remove rings and check seals. Store any unsealed jars in the refrigerator and use within a month. Label jars and store in a cool, dry location out of direct light. Best if used within 12-18 months.
Nutrition Facts : ServingSize 1 cup, Calories 72 calories, Sugar 13.4 g, Sodium 2256.9 mg, Fat 0.2 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 15.5 g, Fiber 1.2 g, Protein 0.8 g, Cholesterol 0 mg
QUICK-PICKLED CHERRY TOMATOES WITH DILL
Provided by Joanne Weir
Categories Tomato Appetizer Low Fat Vegetarian Quick & Easy Low Cal Vinegar Low Cholesterol Dill Bon Appétit Fat Free Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 3 cups
Number Of Ingredients 9
Steps:
- Pour vinegar and 3/4 cup water into small saucepan. Add salt, sugar, and lemon peel. Bring to boil, stirring to dissolve sugar and salt. Remove from heat. Let cool 20 minutes.
- Pierce each tomato 2 times with slender wooden skewer. Toss tomatoes, dill, garlic, and crushed red pepper in large bowl. Add cooled vinegar mixture. Let stand at room temperature at least 2 hours and up to 8 hours.
QUICK PICKLED CHERRY TOMATOES WITH DILL
This are delicious and easy! I think the recipe came from Gourmet but I'm not sure. They're like cherry tomatoes but to a higher degree! Easily doubled.
Provided by Chef MB
Categories Vegetable
Time 20m
Yield 3 cups, 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 23.7, Fat 0.1, Sodium 1168.1, Carbohydrate 4.3, Fiber 0.7, Sugar 3, Protein 0.6
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