Cherry Tomato Pickles Recipes
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.
CHERRY TOMATO PICKLES
Cherry tomatoes are such a great summer veggie to grow at home. Sometimes we get a lot, so in order to not wate any and instead of the traditional canning here are cherry tomato pickles. A great snack or appetizer.
Provided by Stacey Lawson
Categories Vegetables
Time 30m
Number Of Ingredients 9
Steps:
- 1. Put all spices in cheesecloth, excpet for bay leaves.
- 2. Combine sugar and vinegar and spices in a cheesecloth in a saucepan and bring to boil.
- 3. Reduce heat and simmer uncovered for 10 minutes.
- 4. Remove cheesecloth of spices, add tomatoes, bring to boil, then remove from heat immediately.
- 5. Pack tomatoes in hot jars, top each with a bay leaf, fill to within a half inch of the top with boiling vinegar mixture.
- 6. Seal jar and process jar in boiling water bath for 10 minnuts.
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.
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