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
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
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
QUICK PICKLED TOMATOES
Make these Quick Pickled Tomatoes ahead and enjoy! Our Quick Pickled Tomatoes are perfect with Reuben sandwiches, burgers and on their own.
Provided by My Food and Family
Categories Home
Time P1DT1h30m
Yield 21 servings
Number Of Ingredients 8
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.
Nutrition Facts : Calories 20, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 100 mg, Carbohydrate 5 g, Fiber 0 g, Sugar 5 g, Protein 0 g
DILLED GREEN TOMATOES
Make and share this Dilled Green Tomatoes recipe from Food.com.
Provided by Sharon123
Categories Low Protein
Time 45m
Yield 6 pints
Number Of Ingredients 7
Steps:
- Wash and core tomatoes; cut into halves or quarters.
- Combine salt, vinegar and water in a large saucepopt.
- Bring to a boil.
- Pack tomatoes into hot jars, leaving 1/4-inch headspace.
- Add 1 garlic clove, 1 head of dill (or 2 tsp. dill seeds) and 1 bay leaf to each jar.
- Ladle hot liquid over tomatoes, leaving 1/4-inch headspace.
- Remove air bubbles.
- Adjust two-piece caps.
- Process 15 minutes in a boiling-water canner.
- Yield: about 6 pints.
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- 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.
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