EASY, QUICK PICKLED TOMATOES ADD CRUNCH + TANG TO JUST ABOUT ANYTHING
Christopher Kimball, author of "Milk Street: The New Rules," shows how to transform bland supermarket tomatoes into an easy and delicious quick pickle.
Provided by Christopher Kimball
Number Of Ingredients 9
Steps:
- In a medium bowl, stir together tomatoes, cider vinegar, dill, red pepper flakes, sugar, and kosher salt
- Cover and refrigerate for at least 1 hour or up to 3 hours
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
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.
QUICK PICKLED CHERRY TOMATOES
If you have an abundance of cherry tomatoes, these refrigerator pickled tomatoes are great on salads, or as a healthy snack.
Provided by Danelle
Categories Condiments
Time 30m
Number Of Ingredients 10
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.
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