Quick Pickled Tomatoes Recipes

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.

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.

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.

QUICK PICKLED GREEN TOMATOES

Steps:

• Wash a wide-mouth 1-quart mason jar and and its lid in hot soapy water, then rinse and let air dry.
• Slice the tomatoes into wedges and pack them tightly into the jar. (If you have very large tomatoes, you may want to slice them into smaller wedges.)
• Peel the garlic. In a small saucepan, combine the garlic, vinegar, water, dill, peppercorns, turmeric, sugar, and kosher salt. Bring to a low boil, stirring occasionally to dissolve the sugar and salt.
• Once dissolved, pour the brine mixture into the jar, allowing the garlic to settle on top of the vegetables. Tap the jar on the counter to release any air bubbles. Discard any remaining brine, or top off the jar with extra water if any tomatoes are exposed at the top. Screw on the lid tightly and allow to cool to room temperature, then store in the refrigerator for at least 24 hours before eating. If desired, discard the garlic after 24 hours. Keeps up to 1 month refrigerated.

EASY, QUICK PICKLED TOMATOES ADD CRUNCH + TANG TO JUST ABOUT ANYTHING

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

PICKLED GREEN TOMATOES

Steps:

• Wash the tomatoes and use a toothpick to poke a small whole in the top of each tomato. Then put them in a pint jar.
• Slice the garlic thinly and add the garlic and a few sprigs of dill to the jar.
• Combine the vinegar, water, salt, sugar, peppercorns and crushed red pepper in a small saucepan.
• Bring to a boil and stir until the sugar and salt have dissolved. Then pour into the pint jar, covering the green tomatoes.
• Cover tightly with a lid and let sit on the counter until cooled to room temperature. Then refrigerate.
• Pickles can be eaten as soon as the next day and will be good for about 3 weeks.

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 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 CHERRY TOMATOES

Steps:

• Wash the cherry tomatoes. You're going to use enough (depending on the specific size) in this recipe to fill 16 oz. jar.
• Add the tomatoes, garlic, dill, mustard seed, yellow onion, and peppercorn into your jar.
• Don't worry that the spices settle at the bottom, they will rise up again and evenly distribute their flavor when you add the brine.
• Mix the vinegar, water, salt, and sugar in a stainless steel pan and bring to a boil.
• As soon as it reaches a good boil, pour it over the cherry tomato mixture in the jar until the tomatoes are just covered.
• Put the top on immediately and put into the refrigerator.

PICKLED CHERRY TOMATOES

Steps:

• Simmer the washed mason jars and lids in the large pot of water to sterilize the jars before filling them.
• As the jars are simmering, wash and dry the cherry tomatoes. Remove any leaves that may be attached. Using a clean knife, needle or skewer, prick each cherry tomato to allow the brine to penetrate the tomatoes. Peel the garlic cloves and cut them in half.
• Measure out all the dry ingredients listed above. In a dry pan over medium heat, gently toast the dill seed, mustard seed, black peppercorns, and chili flakes. Once the spices are toasted remove the spices from the pan and set aside.
• Measure out the vinegars, water, sugar and salt, and bring them to a boil in a small pot.
• As the mixture heats up, remove the mason jars and lids from the large pot of water. Gently place the jars on a dishtowel. Carefully fill each hot jar with an equal amount of the toasted spice mix, 1 half garlic clove, and one sprig of garlic. Pack the jars with the pricked cherry tomatoes.
• When the jars are filled and the pickling liquid has come to a boil, carefully pour the hot liquid into each jar, leaving a 1/2 inch of space to the rim of the jar. If you spilled a little, wipe the rims of the jars with a clean cloth to ensure the jars seal properly.