Pickled Tomatoes Recipe

Name: Pickled Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.
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108

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 pounds grape or cherry tomatoes, 2 3/4 cups water, 3 tablespoons sugar, 1 3/4 cups cider vinegar, and more.

Yes, Pickled Tomatoes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pickled Tomatoes

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