Pickled tomatoes

Yield: Serves 8 (serving size: about 1/2 cup) Amount per serving Calories: 29 Fat: 0.0g Saturated fat: 0.0g Monounsaturated fat: 0.0g Polyunsaturated fat: 0.0g Protein: 1g Carbohydrate: 6.5g Fiber: 2g Cholesterol: 0.0mg Iron: 0.0mg Sodium: 79mg Calcium: 25mg
Photo by Mishell R.
Adapted from myrecipes.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from myrecipes.com

Ingredients

  • 1 1/2

    pounds grape or cherry tomatoes

  • 2 3/4

    cups water

  • 3

    tablespoons sugar

  • 1 3/4

    cups cider vinegar

  • 1/4

    cup cilantro sprigs

  • 1/4

    cup parsley sprigs

  • 1

    tablespoon kosher salt

  • 1

    teaspoon black peppercorns

  • 1

    teaspoon mustard seeds, toasted

  • 1

    teaspoon cumin seeds, toasted

  • 1

    teaspoon coriander seeds, toasted

Directions

1. Bring a large pot of water to boil. Cut an X in the base of each tomato. Add tomatoes to pot; boil 45 seconds. Rinse tomatoes under cold water until cool; peel. Discard skins. Place tomatoes in glass jars or a large glass bowl. 2. Combine 2 3/4 cups water and sugar in a small saucepan. Bring to a boil; cook 2 minutes or until sugar dissolves, stirring constantly. Remove from heat. Add vinegar and remaining ingredients to water mixture; cool to room temperature. Pour vinegar mixture over tomatoes. Cover and let stand in refrigerator 1 week. Tiffany Vickers Davis, Cooking Light AUGUST 2013

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