Pickled Tomatoes Recipe

Name: Pickled Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 each cherry tomatoes; 1 x water; 1 each dill seed; 1 each garlic cloves; 1 each black pepper; 1 x grape leaves; 1 quart white vinegar; 3 quarts water; 1 cup salt; 1/2 teaspoon alum

Servings: persons

1
Let tomatoes stand in cold water a while, then wash (in cold water).
2
Drain and put in jars.
3
For each pint jar, put in a teaspoon of dill seeds, 3 or 4 cloves of garlic and 8 to 10 peppercorns.
4
Tuck a grape leaf into each jar, over tomatoes.
5
MAKE SOLUTION: Combine vinegar, 3 quarts of water, the salt and alum.
6
Bring to rolling boil; lower heat and boil 3 to 4 minutes.
7
Pour into sterilized jars up to shoulder (line).
8
Seal immediately with sterile lid.
9
To sterilize jars, put jars in pan of water upside down.
10
Boil water and cool.
11
(Water is sucked up into jars.)

No nutrition data on file — estimate from the ingredient list.

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 10 ingredients. The key ingredients include: 1 each cherry tomatoes, 1 x water, 1 each dill seed, 1 each garlic cloves, 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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