Sweet Pickled Cherry Tomatoes 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

Preserve the flavors of summer by making pickled cherry tomatoes in the refrigerator.

Provided by Kristina Vanni

Categories     Side Dish     Snack     Appetizer     Ingredient

Time P2DT23m

Number Of Ingredients 9

1 pound red and yellow cherry tomatoes
2 rosemary sprigs
3 garlic cloves, halved
1 1/3 cup white vinegar
1 cup water
1/3 cup granulated sugar
2 tablespoons kosher salt
1 teaspoon black peppercorns
1/2 teaspoon red pepper flakes

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.

Nutrition Facts : Calories 54 kcal, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 950 mg, Sugar 10 g, Fat 0 g, UnsaturatedFat 0 g

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.

SWEET PICKLED CHERRY TOMATOES



Sweet Pickled Cherry Tomatoes image

Make and share this Sweet Pickled Cherry Tomatoes recipe from Food.com.

Provided by NoraMarie

Categories     Vegetable

Time 30m

Yield 6 pints, 6 serving(s)

Number Of Ingredients 6

4 lbs cherry tomatoes (Firm)
3 1/2 lbs sugar
4 cups water
1 fresh gingerroot, Grated
2 lemons (Use only the juice and grated zest of the 2 lemons.)
1 teaspoon pickling salt

Steps:

  • Wash the tomatoes and prick each one in several places with the tines of a fork.
  • Dissolve the sugar in the water, bring to a boil and boil rapidly for 5 minutes.
  • Add the tomatoes and cook for 10 minutes.
  • Remove the tomatoes and to the syrup add the ginger root, lemon juice and rind, and salt.
  • Simmer the syrup for 15 minutes, return the tomatoes to the syrup and cook about 30 minutes longer, or till the syrup is thick and the tomatoes are transparent.
  • Turn into hot jars and seal.

Nutrition Facts : Calories 1084.1, Fat 0.7, SaturatedFat 0.1, Sodium 410.5, Carbohydrate 278.1, Fiber 4.2, Sugar 272.5, Protein 2.9

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