Cherry Tomato Pickles Recipes

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PICKLED CHERRY TOMATOES



Pickled Cherry Tomatoes image

These easy quick pickled cherry tomatoes are a great way to use fresh tomatoes, keep them in the refrigerator, and serve at will.

Provided by Rachel Norman

Categories     Side Dish

Time 25m

Number Of Ingredients 10

1 cup white vinegar
1 cup water
2 tbsp sugar
1 tbsp salt
Cherry tomatoes (enough to fill pint jar)
2 whole garlic cloves
1/4 tsp dill (dried)
1/2 tsp mustard seed (whole)
1/4 yellow onion (thinly sliced)
1/2 tsp black peppercorns (whole)

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.

Nutrition Facts : Calories 163 kcal, Carbohydrate 29 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 6996 mg, Fiber 1 g, Sugar 25 g, ServingSize 1 serving

PICKLED CHERRY TOMATOES



Pickled Cherry Tomatoes image

These pickled cherry tomatoes really pop in your mouth. They stay beautifully bright red and are fresh tasting, too. -Peggy Woodward, Shullsburg, Wisconsin

Provided by Taste of Home

Time 10m

Yield 6 cups

Number Of Ingredients 8

20 ounces cherry tomatoes (about 2 pints)
4 garlic cloves, halved
2 teaspoons whole peppercorns
1/2 teaspoon mustard seed
2 cups water
2 cups cider vinegar
3 tablespoons salt
2 tablespoons sugar

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.

Nutrition Facts : Calories 9 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 30mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.

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