PICKLED TOMATOES
Steps:
- Poke holes in the top of the tomatoes with a skewer.
- In a saucepan, heat the vinegar, salt, sugar and 1 cup water to a rolling boil.
- In a mason jar, add the rosemary, lemon zest, peppercorns and garlic. Add the cherry tomatoes and pour over the hot vinegar mixture. Screw a top on the mason jar. Let cool, then refrigerate. The pickles will last up to 2 weeks refrigerated.
PICKLED TOMATOES
Provided by Food Network
Categories side-dish
Time P3D
Yield 3 cups or 6 side dishes
Number Of Ingredients 14
Steps:
- Slice tomatoes into 6 wedges each. Reserve in a large bowl with scallions and serrano chiles.
- In a saucepan bring vinegar to a boil. Add sugar and salt, and cook until dissolved, about 1 minute. Remove from heat and reserve.
- Measure ginger, garlic, mustard seeds, cracked peppercorns, cumin, cayenne, and turmeric onto a plate and place near stove. In another saucepan heat oil until smoking. Add spices and cook, stirring constantly with a wooden spoon, until aromas are released, about 2 minutes. Remove from heat and stir in vinegar mixture.
- Immediately pour over reserved vegetables. Mix well, cover with plastic wrap, and refrigerate a minimum of 3 days.
TOMATO AND PICKLED DILL CUCUMBER SALAD
lovely with most foods, hot or cold. I adore both tomatos and pickled cucumbers so this is an ideal salad for me. Adds a bit of tartness to most bland foods. best served chilled and freshly sliced.
Provided by Belle Vix
Categories Vegetable
Time 5m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- slice ingredients.
- layer alternately on a round plate in decreasing circles.
- garnish with parsley.
Nutrition Facts : Calories 65.8, Fat 0.8, SaturatedFat 0.1, Sodium 2372, Carbohydrate 14.2, Fiber 5.2, Sugar 8.4, Protein 3.3
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.
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