Tomato Achar Recipes

PICKLED TOMATOES

Pickled Tomatoes image

Provided by Food Network

Time 20m

Yield about 2 cups

Number Of Ingredients 8

Ingredients

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.

GREEN TOMATO PICKLES

Green Tomato Pickles image

Great use for green tomatoes! Do not use cold-damaged or bruised tomatoes in this recipe.

Provided by QUICKIEP

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time 11h30m

Yield 32

Number Of Ingredients 14

Ingredients

1 gallon green tomatoes, thinly sliced
6 large onions, thinly sliced
½ cup salt
1 tablespoon whole black peppercorns
1 tablespoon whole cloves
1 tablespoon whole allspice berries
1 tablespoon celery seeds
1 tablespoon mustard seed
1 tablespoon ground mustard
3 cups distilled white vinegar
3 cups brown sugar
½ lemon, sliced
2 red bell peppers, minced
1 red bell pepper, thinly sliced

Steps:

In a large ceramic bowl or crock, combine green tomatoes and onions. Sprinkle with salt. Refrigerate overnight.
Pour cold water over tomatoes and onions, and let stand for 1 hour. Place peppercorns, cloves, allspice berries, mustard seeds, and ground mustard in a small cheesecloth bag.
Drain tomatoes and onions.
In a large pot, stir together vinegar and sugar, and then add the tomatoes and onions, the cheesecloth bag with spices, the sliced lemon, and minced red pepper. Bring to a low boil, and then simmer over low heat for 30 minutes. Check frequently; you may need to pull the pot off of the heat occasionally to prevent scorching. Discard spice bag.
Fill sterilized jars with tomato mixture, leaving 1/2 inch headspace. Garnish with thin strips of red pepper arrange vertically along the sides of the jars. Screw on lids, and process in a boiling water bath for 15 minutes. Remove jars and let jars cool completely. Refrigerate any that haven't sealed completely. Store sealed jars in a cool dark place.

Nutrition Facts : Calories 116.6 calories, Carbohydrate 28.1 g, Fat 0.5 g, Fiber 1.8 g, Protein 1.6 g, SaturatedFat 0.1 g, Sodium 18.2 mg, Sugar 24.7 g

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