Pickled Tomatoes Food

HOW TO PICKLE TOMATOES: THE EASIEST PICKLED TOMATO RECIPE

Steps:

• Wash your tomatoes and remove the stems.
• Poke 2-3 holes through your tomatoes with a skewer. This allows the brine to seep in. You could also peel the tomatoes, but they tend to turn to mush and peeling cherry tomatoes is a pain, trust.
• Place the tomatoes in a sterilized jar (simply boil the jar or run through the dishasher with no soap).
• Add some fresh dill on top. You could also add some pearl onions or peppers or whatever you like.
• In a small pot combine the remaining ingredients (adjust seasonings to your taste if you like)
• Bring the mixture to a boil for 3-5 minutes. Remove from heat, allow to cool to room temperature.
• Pour the brine into your jars over the tomatoes. It's enough for about 3, maybe 4 pints depending on how much evaporated and how many tomatoes are stuffed into your jar.
• Cover the jar with a sterilized lid and screw your ring on. Put them in the refrigerator and let them sit for at least 24 hours to soak up the goodness. They will last a long time refrigerated, a few months. That is if you don't eat them all first.

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:

• 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.

4 WAYS TO PICKLED GREEN TOMATOES

Steps:

• Cut larger (slicing) tomatoes into 1/2-inch wedges, and cut smaller (cherry or grape) tomatoes in half.
• In a small saucepan, bring all of the brine ingredients to a boil and stir until the salt is dissolved. Remove the brine from heat.
• Fill a hot, clean quart jar with the pickling spice mix of your choice. Pack the jar tightly with the tomatoes.
• Pour the hot brine over the tomatoes, covering them completely and leaving 1/2 inch headspace. Stick a chopstick or "bubbling" tool into the jar and move it around to release any trapped air bubbles.
• Wipe the rim clean, seal with a lid and band, and process in a boiling water bath for 15 minutes (adjusting the time for altitude as needed).
• Store the jar in a cool, dark place. The green tomatoes will be perfectly pickled in about two weeks. Add to sandwiches, hot dogs, burgers, steaks, potatoes, or anywhere you would normally use relish. For a unique kick, you can even top off a Bloody Mary or dirty martini with a pickled green tomato garnish!

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 GREEN TOMATOES

Steps:

• Start by preparing jars and getting water in the canner heating.You want the canner hot, but not boiling, when the jars are ready to be processed. See full water bath canning instructions here.
• Wash tomatoes and cut into desired sizes.
• Combine vinegar, water, and salt in a large pot. Bring to a boil.
• Place garlic clove and dill into each jar,
• Pack tomato pieces into pint jars.
• Cover with vinegar solution, leaving 1/4" headspace.
• Remove air bubbles, wipe the rim clean, and place on seal and ring. Place jar in the warm canner. Proceed to fill all jars. Process according to the chart below.

PICKLED TOMATOES

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.

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 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.

PICKLED TOMATOES

Steps:

• Lightly prick each tomato in several places with a cocktail stick (skip this step if you are using sliced tomatoes).Arrange in a sterilised jar with the mint or basil.
• Pour in the Sweet Vinegar, making sure it covers the tomatoes by at least 1in (2.5cm). (Vinegar should be boiling hot.)
• Poke the tomatoes with a wooden skewer to ensure there are no air pockets.
• Weight down the tomatoes then seal using safe canning method.The tomatoes will be ready to eat in 4 - 6 weeks,but improve with longer keeping.
• To make Sugar Free Vinegar:.
• Put the vinegar and fruit juice in the pan, bring to the boil and skim well.
• Make a spice bag with remaining ingredients,add to the boiling vinegar mixture and boil for 10 minutes.
• Remove the spice bag,pour over tomatoes.
• NOTE: You can make this vinegar mix in larger quantities and it will keep for 2 years and can be used for loads of other things if sealed in hot sterilised jars.
• Cook time is actually time to preserve.