Quick Pickled Cherry Tomatoes 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 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.

QUICK PICKLED CHERRY TOMATOES

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.

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 WITH DILL

Steps:

• Pour vinegar and 3/4 cup water into small saucepan. Add salt, sugar, and lemon peel. Bring to boil, stirring to dissolve sugar and salt. Remove from heat. Let cool 20 minutes.
• Pierce each tomato 2 times with slender wooden skewer. Toss tomatoes, dill, garlic, and crushed red pepper in large bowl. Add cooled vinegar mixture. Let stand at room temperature at least 2 hours and up to 8 hours.

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.

QUICK PICKLED CHERRY TOMATOES WITH DILL

Steps:

• Pour vinegar and water in small saucepan. Add salt, sugar and lemon peel. Bring to a boil, stirring to dissolve sugar and salt. Remove from heat. Let cool 20 minutes.
• Pierce each tomato 2 times with a slender wooden skewer. (I interpreted this as take a toothpick and run it through.) Toss tomatoes, dill, garlic and red pepper in a large bowl. Add cooled vinegar mixture. Let stand at room temp at least two hours and up to eight hours.

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.