Pickled Tomatoes Recipes

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.

Steps:

• Combine vinegar, 3/4 cup water, sugar, spices, and 2 tablespoons salt in a saucepan. Bring to a boil, stirring until sugar is dissolved. Fill clean containers tightly with tomatoes and onion. Add boiling brine to cover completely. Let cool completely. Cover, label, and refrigerate at least 1 week before serving, or up to 3 months.

Steps:

• Slice tomatoes into 6 wedges each. Reserve in a large bowl with scallions and serrano chiles.
• In a saucepan bring vinegar to a boil. Add sugar and salt, and cook until dissolved, about 1 minute. Remove from heat and reserve.
• Measure ginger, garlic, mustard seeds, cracked peppercorns, cumin, cayenne, and turmeric onto a plate and place near stove. In another saucepan heat oil until smoking. Add spices and cook, stirring constantly with a wooden spoon, until aromas are released, about 2 minutes. Remove from heat and stir in vinegar mixture.
• Immediately pour over reserved vegetables. Mix well, cover with plastic wrap, and refrigerate a minimum of 3 days.

Steps:

• Lightly prick each tomato in several places with a cocktail stick (skip this step if you are using sliced tomatoes).Arrange in a sterilised jar with the mint or basil.
• Pour in the Sweet Vinegar, making sure it covers the tomatoes by at least 1in (2.5cm). (Vinegar should be boiling hot.)
• Poke the tomatoes with a wooden skewer to ensure there are no air pockets.
• Weight down the tomatoes then seal using safe canning method.The tomatoes will be ready to eat in 4 - 6 weeks,but improve with longer keeping.
• To make Sugar Free Vinegar:.
• Put the vinegar and fruit juice in the pan, bring to the boil and skim well.
• Make a spice bag with remaining ingredients,add to the boiling vinegar mixture and boil for 10 minutes.
• Remove the spice bag,pour over tomatoes.
• NOTE: You can make this vinegar mix in larger quantities and it will keep for 2 years and can be used for loads of other things if sealed in hot sterilised jars.
• Cook time is actually time to preserve.

Steps:

• In a large bowl, place tomatoes, garlic and chiles. In a saucepan, bring vinegar, water and salt to a simmer until salt dissolves. Pour over tomatoes; cover. Let stand 2 hours. Transfer to jars, if desired; seal tightly. Refrigerate up to 1 month.