Pickled Tomatoes Recipes

HOW TO PICKLE TOMATOES: THE EASIEST PICKLED TOMATO RECIPE

Steps:

• Wash your tomatoes and remove the stems.
• Poke 2-3 holes through your tomatoes with a skewer. This allows the brine to seep in. You could also peel the tomatoes, but they tend to turn to mush and peeling cherry tomatoes is a pain, trust.
• Place the tomatoes in a sterilized jar (simply boil the jar or run through the dishasher with no soap).
• Add some fresh dill on top. You could also add some pearl onions or peppers or whatever you like.
• In a small pot combine the remaining ingredients (adjust seasonings to your taste if you like)
• Bring the mixture to a boil for 3-5 minutes. Remove from heat, allow to cool to room temperature.
• Pour the brine into your jars over the tomatoes. It's enough for about 3, maybe 4 pints depending on how much evaporated and how many tomatoes are stuffed into your jar.
• Cover the jar with a sterilized lid and screw your ring on. Put them in the refrigerator and let them sit for at least 24 hours to soak up the goodness. They will last a long time refrigerated, a few months. That is if you don't eat them all first.

PICKLED GREEN 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 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.

PICKLED GREEN TOMATOES

Steps:

• In a large bowl, combine onion, bell pepper, and tomatoes. Pack mixture into 3 one-quart or 6 one-pint canning jars. Place a garlic clove and a red chile in each jar, and set aside.
• In a large saucepan, combine sugar, salt, vinegar, mustard seeds, cloves, celery seeds, and allspice. Bring to a boil over medium-high heat; stir until sugar dissolves. Pour mixture over produce, leaving a 1/2-inch space at the top of each jar. Wipe rims of excess; screw on lids.
• Bring a large stockpot of water to a boil. Using canning tongs, gently place jars in boiling water, making sure the water covers the jars (if not, add additional water to cover). Let jars sit in gently simmering water for 10 minutes. Remove; let cool slightly. Check seal by pressing in center of lid. If it doesn't pop back, it is properly sealed. If it does, return jars to water for 10 more minutes. Let sealed jars cool completely.
• Let pickled tomatoes stand until flavors have melded, at least 2 weeks.

PICKLED TOMATOES

Steps:

• Slice tomatoes into 6 wedges each. Reserve in a large bowl with scallions and serrano chiles.
• In a saucepan bring vinegar to a boil. Add sugar and salt, and cook until dissolved, about 1 minute. Remove from heat and reserve.
• Measure ginger, garlic, mustard seeds, cracked peppercorns, cumin, cayenne, and turmeric onto a plate and place near stove. In another saucepan heat oil until smoking. Add spices and cook, stirring constantly with a wooden spoon, until aromas are released, about 2 minutes. Remove from heat and stir in vinegar mixture.
• Immediately pour over reserved vegetables. Mix well, cover with plastic wrap, and refrigerate a minimum of 3 days.

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.

QUICK PICKLED TOMATOES

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.

PICKLED TOMATOES

Steps:

• Lightly prick each tomato in several places with a cocktail stick (skip this step if you are using sliced tomatoes).Arrange in a sterilised jar with the mint or basil.
• Pour in the Sweet Vinegar, making sure it covers the tomatoes by at least 1in (2.5cm). (Vinegar should be boiling hot.)
• Poke the tomatoes with a wooden skewer to ensure there are no air pockets.
• Weight down the tomatoes then seal using safe canning method.The tomatoes will be ready to eat in 4 - 6 weeks,but improve with longer keeping.
• To make Sugar Free Vinegar:.
• Put the vinegar and fruit juice in the pan, bring to the boil and skim well.
• Make a spice bag with remaining ingredients,add to the boiling vinegar mixture and boil for 10 minutes.
• Remove the spice bag,pour over tomatoes.
• NOTE: You can make this vinegar mix in larger quantities and it will keep for 2 years and can be used for loads of other things if sealed in hot sterilised jars.
• Cook time is actually time to preserve.

PICKLED GREEN TOMATOES

Steps:

• In a large bowl, place tomatoes, garlic and chiles. In a saucepan, bring vinegar, water and salt to a simmer until salt dissolves. Pour over tomatoes; cover. Let stand 2 hours. Transfer to jars, if desired; seal tightly. Refrigerate up to 1 month.

VIVIAN HOWARD'S PICKLED TOMATOES

Steps:

• Put your tomatoes in a large, wide, heatproof bowl that is plenty large enough to hold all the ingredients. I like to assemble and start to "pickle" my weapons there on the counter, letting their flavors marry as they cool down. Then, once they're mixed together and have reached room temperature, I transfer them to smaller containers suitable for the fridge. (This recipe is sized to just barely fit into two quart-size mason jars, but you may have a little extra. While you can try to pull it all together directly in the jars, that might just be a big mess waiting to happen.)
• In a large saucepan or Dutch oven, bring all the ingredients except for the tomatoes and the olive oil to a boil over medium heat. Let it boil for 1 minute. Then add the olive oil and bring back to a boil. Immediately pour over the tomatoes in the big bowl, pressing them down to make sure they are submerged.
• Let the tomatoes and the liquid cool to room temperature without the aid of an ice bath or anything to speed the process along. If you've got room in your fridge, the big bowl can go in there. But if the weapons sit out at room temperature overnight, that's totally fine. The more slowly they cool down, the more quickly they will pickle. Once they've cooled, transfer the pickled tomatoes to jars and refrigerate for a minimum of 3 days or up to 3 months.