Cherry Tomato Pickles Recipes

PICKLED CHERRY TOMATOES RECIPE

Steps:

• Remove and discard stem ends from 1 lb. red and yellow cherry tomatoes. Divide tomatoes and rosemary sprigsbetween 2 (16-oz.) Mason jars.
• Combine ingredients of the Master Pickle Brine, add black peppercorns and garlic cloves to brine mixture. Bring to a boil over high, stirring until sugar dissolves.
• Remove from heat; cool 10 minutes. Pour over tomatoes and rosemary sprigs. Cover with a tight-fitting lid; chill 2 days. Store, covered, in refrigerator up to 2 months.

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:

• Gather the ingredients.
• Wash 2 wide-mouth, 16-ounce mason jars with lids with hot, soapy water and dry thoroughly.
• Wash and dry the tomatoes and remove and discard any stem ends still attached. Use a skewer or toothpick to poke a hole all the way through each of the tomatoes. This helps the pickling brine infuse its way into each tomato and keeps them from floating up inside of the jars.
• Evenly divide the tomatoes, garlic cloves, and rosemary sprigs, between the two prepared jars.
• In a medium saucepan, combine the white vinegar, water, granulated sugar, kosher salt, black peppercorns, and red pepper flakes.
• Bring to a boil over high, stirring until sugar dissolves.
• Remove from heat and allow to cool for 10 minutes.
• Pour over the tomatoes in the mason jars.
• Cover with a tight-fitting lid and chill for at least 2 days to allow the flavors to combine and infuse before enjoying.

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 CHERRY TOMATOES

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.

PICKLED GREEN CHERRY TOMATOES

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.

SWEET PICKLED CHERRY TOMATOES

Steps:

• Wash the tomatoes and prick each one in several places with the tines of a fork.
• Dissolve the sugar in the water, bring to a boil and boil rapidly for 5 minutes.
• Add the tomatoes and cook for 10 minutes.
• Remove the tomatoes and to the syrup add the ginger root, lemon juice and rind, and salt.
• Simmer the syrup for 15 minutes, return the tomatoes to the syrup and cook about 30 minutes longer, or till the syrup is thick and the tomatoes are transparent.
• Turn into hot jars and seal.