Quick Pickled Tomatoes Recipes
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 GREEN TOMATOES
Use this recipe to make Pickled Green Tomatoes and Shrimp Toast.
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 and onion. 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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- 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.
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