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Pickled cherry tomatoes, an easy and delicious way to use up some of your garden tomatoes.
I’ve been making and eating a lot of tomato dishes the last few weeks with the bounty from my neighbors garden. A girl can only eat so many BLT’s, tomato pies and caprese salads so I’ve been looking for new recipes to preserve some of the tomatoes so that I can give some to my neighbors when they return. One of the recipes that I tried was pickled cherry tomatoes and they are delicious.
The recipe is very easy and you can store them in the refrigerator for up to a month. They are great on salads, as a snack, on sandwiches or even a charcuterie board. Have you ever made or tried a pickled cherry tomato?
How to Make Pickled Cherry Tomatoes
Ingredients
2 cups apple cider or white vinegar
2 cups water
zest of one lemon
2 pints of cherry tomatoes
4 cloves of garlic, minced
1/2 teaspoon red pepper flakes
1/4 teaspoon mustard seeds
1/4 teaspoon peppercorns
Directions
Wash the tomatoes and set aside. Combine the vinegar, water, sugar, salt and lemon zest in a medium sauce pan. Bring to a boil then simmer and stir until the sugar and salt are dissolved. Set aside to cool to room temperature.
Divide the garlic, red pepper flakes and mustard seeds between sterilized jars. Poke the tomatoes once or twice with a skewer or a toothpick then add to jars. Pour the cooled liquid over the top of the tomatoes leaving a little room at the top, cover with the lids and refrigerate. May be stored in the refrigerator for up to one month.
If you have a favorite pickled vegetable or pickling recipe please share. If you liked this recipe I think you will enjoy marinated tomatoes too!
THAT’S ALL FOR NOW
I hope that you enjoyed this pickle cherry tomato recipe!
Do you have a favorite tomato recipe?
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Very interesting!
Very interesting!
THE TOMATO HARVEST IS UPON US………such a difference between store bought and HOME GROWN!
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I made this right after I received the email with the recipe and I can tell you that they were a hit. I gave a jar to my parents and my mom called and asked for the recipe because they finished their jar in two days. My husband and daughter also really liked them. We mostly used ours to garnish a chacuterie tray but I have to admit to just scooping a few out of the jar here and there.
Can you process them in a boiling water bath for a longer shelf life?
I am sorry I do not know, I have never made them that way.
https://happykitchen.rocks/russian-grandmas-pickled-tomatoes/ this may be helpful
I’m sure it would work, but you will get more of a jam