Vivian Howards Pickled Tomatoes Recipes

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PICKLED TOMATOES



Pickled Tomatoes image

Provided by Food Network

Categories     side-dish

Time 20m

Yield about 2 cups

Number Of Ingredients 8

1 pint cherry tomatoes
1 cup white vinegar
1 tablespoon kosher salt
1 tablespoon granulated sugar
1 teaspoon dried rosemary
1 teaspoon lemon zest
1/2 teaspoon whole black peppercorns
2 cloves garlic, crushed

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.

VIVIAN HOWARD'S PICKLED TOMATOES



Vivian Howard's Pickled Tomatoes image

Add these pickled tomatoes, which Vivian Howard calls Red Weapons, to eggs, soup, sauce, or salsa. These easy preserved tomatoes keep well in the fridge.

Provided by Vivian Howard

Yield Makes 2 quarts

Number Of Ingredients 14

2 pounds plum tomatoes, cut into quarters lengthwise
1 bunch scallions, sliced thin
5 jalapeños, sliced into thin rings
3 tablespoons minced fresh ginger
3 tablespoons minced garlic
1½ tablespoons yellow or brown mustard seeds
1½ tablespoons ground cumin
1 tablespoon plus 1 teaspoon kosher salt
1½ teaspoons cayenne
1½ teaspoons turmeric
½ cup unseasoned rice wine vinegar
¾ cup white wine vinegar
¾ cup packed light brown sugar
1½ cups extra-virgin olive oil

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.

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