Best 19 Pickled Tomatoes Recipes

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**Discover the Delights of Pickled Tomatoes: A Culinary Journey of Flavors and Preservation Techniques**

Embark on a culinary adventure with pickled tomatoes, a delightful and versatile dish that captures the essence of summer's bounty. Experience the tangy, savory, and slightly sweet flavors of tomatoes preserved in a flavorful brine, creating a symphony of tastes that tantalize the palate. From classic whole pickled tomatoes to variations featuring herbs, spices, and even fruits, each recipe in this article offers a unique take on this timeless preservation method. Whether you're a seasoned pickling enthusiast or a curious home cook seeking new culinary horizons, these recipes will guide you through the art of pickling tomatoes, ensuring a successful and delicious outcome. Prepare to savor the vibrant colors, enticing aromas, and unforgettable flavors of pickled tomatoes, a culinary gem that adds zest and charm to any meal or occasion.

Check out the recipes below so you can choose the best recipe for yourself!

PICKLED GREEN TOMATOES



Pickled Green Tomatoes image

Use this recipe to make Pickled Green Tomatoes and Shrimp Toast.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time P7D

Yield Makes 2 pints

Number Of Ingredients 9

1 1/2 cups distilled white vinegar or apple-cider vinegar
2 teaspoons sugar
1/2 teaspoon whole black peppercorns
1/2 teaspoon coriander seeds
3 whole allspice berries
2 dried bay leaves
Coarse salt
4 small green tomatoes (1 pound), cut into 1/4-inch slices
6 thin slices white onion

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.

PICKLED TOMATOES



Pickled Tomatoes image

Provided by Food Network

Categories     side-dish

Time 20m

Yield about 2 cups

Number Of Ingredients 8

1 pint cherry tomatoes
1 cup white vinegar
1 tablespoon kosher salt
1 tablespoon granulated sugar
1 teaspoon dried rosemary
1 teaspoon lemon zest
1/2 teaspoon whole black peppercorns
2 cloves garlic, crushed

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.

SWEET AND SPICY TOMATOES, PICKLED GREEN,CHERRY TOMATOES



Sweet and Spicy Tomatoes, Pickled Green,cherry Tomatoes image

Aah! The gardens bounty at it's end! Green tomatoes from cherries to plum to whatever you grew. Some red mostly green. This is a nice way to save and savory those garden goodies.

Provided by Rita1652

Categories     Onions

Time 1h

Yield 8 pints

Number Of Ingredients 11

2 lbs onions, thinly sliced
4 -5 lbs tomatoes or 4 -5 lbs cherry tomatoes, left whole just poke a couple holes into them, large do slice into 1/8
1 bulb of garlic, peeled
6 -8 chili peppers
4 cups sugar
3 tablespoons coarse salt
4 cups vinegar
1 tablespoon turmeric
1 tablespoon celery seed
1 tablespoon mustard seeds
1 tablespoon peppercorn

Steps:

  • In a large bowl, combine onion, and tomatoes.
  • Pack mixture into 3 (1-quart) or 6 (1-pint) canning jars. Place a garlic clove and a chili or two in each jar, and set aside.
  • In a large saucepan, combine sugar, salt, vinegar, turmeric, celery seed, mustard seeds.and peppercorn. Bring to a boil over medium-high heat; stir until sugar dissolves.
  • Pour mixture over produce, leaving a 1/2-inch space at the top of each jar.
  • Wipe rims of excess; screw on lids.
  • Bring a large stock pot of water to a boil. Using canning tongs, gently place jars in boiling water, making sure the water covers the jars (if not, add additional water to cover).
  • Let jars sit in gently simmering water for 10 minutes.
  • Remove; let cool slightly.
  • Check seal by pressing in center of lid. If it doesn't pop back, it is properly sealed. If it does, return jars to water for 10 more minutes.
  • Let sealed jars cool completely.
  • Let pickled tomatoes stand until flavors have melded, at least 2 weeks. Store unopened jars in a cool, dark place up to 6 months. Once opened, jars will keep in the refrigerator for up to 1 month.

PICKLED GREEN TOMATOES



Pickled Green Tomatoes image

This recipe is an adaptation of a recipe in Fred Dubose's wonderful cookbook from a bygone era, "Four Great Southern Cooks." It is sort of a cross between a pickle and a relish. Do not worry about the salt; most of it will go out when the tomatoes are drained.

Provided by Martha Rose Shulman

Categories     brunch, dinner, lunch, snack, side dish

Yield 4 pints

Number Of Ingredients 10

2 pounds green tomatoes, sliced
1/3 cup kosher salt
1 3/4 cups cider vinegar
2/3 cup raw brown sugar
3 tablespoons whole mustard seeds
1/4 teaspoon celery seeds
1 1/2 teaspoons turmeric
2 large yellow onions, sliced
2 large green peppers, seeded and diced
1 to 2 hot red or green chiles (such as a Serrano or jalapeño), seeded if desired and minced

Steps:

  • Discard stem and blossom ends of tomatoes and place on a rack over a baking sheet. Sprinkle evenly with salt and refrigerate for 8 to 10 hours or overnight. Place in a colander and drain for another 30 minutes.
  • Combine vinegar, sugar, mustard seeds, celery seeds and turmeric in a large, heavy saucepan and bring to a boil over medium heat, stirring occasionally. Add onions and simmer for 5 minutes. Stir in tomatoes, peppers and chiles, stir together and bring back to a boil. Reduce heat to low and simmer for 5 minutes.
  • Pour into hot, sterilized jars. Seal and allow cool. Refrigerate for at least 2 weeks before serving.

Nutrition Facts : @context http, Calories 247, UnsaturatedFat 2 grams, Carbohydrate 51 grams, Fat 2 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 1245 milligrams, Sugar 39 grams, TransFat 0 grams

DILL-PICKLED CHERRY TOMATOES



Dill-Pickled Cherry Tomatoes image

Pickled green cherry tomatoes. This is perfect for end-of-the-season dill tomatoes or before they are ripe tomatoes.

Provided by Lee M. Longo

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time P7DT12m

Yield 12

Number Of Ingredients 7

4 cups green cherry tomatoes
1 (1 quart) sterilized canning jar with lid and ring
1 cup distilled white vinegar
1 cup water
3 tablespoons kosher salt
1 tablespoon sriracha sauce
1 tablespoon pickling spice

Steps:

  • Pack tomatoes into the 1-quart jar.
  • Combine vinegar, water, salt, sriracha sauce, and pickling spice in a glass measuring cup. Heat in the microwave until boiling and salt dissolves, 1 1/2 to 3 minutes. Pour over tomatoes in the jar; seal.
  • Refrigerate until pickled, 1 to 2 weeks.

Nutrition Facts : Calories 15.6 calories, Carbohydrate 3.3 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.7 g, Sodium 1501.3 mg, Sugar 2.4 g

PICKLED GREEN TOMATOES



Pickled Green Tomatoes image

Provided by Michael Symon : Food Network

Categories     condiment

Time 13h18m

Yield 4 quarts

Number Of Ingredients 13

6 Fresno chile peppers, halved lengthwise
4 bay leaves
1/4 cup coriander seeds
1/4 cup cumin seeds
2 cinnamon sticks
2 teaspoons whole cloves
2 teaspoons ground mace
4 tablespoons black peppercorns
10 cloves garlic
8 cups cider vinegar
1/2 cup honey
4 tablespoons kosher salt
4 pounds green tomatoes

Steps:

  • Sterilize the jars. Wash the jars and lids in hot soapy water; rinse well. Place a wire rack or empty tuna cans in the pot to keep the jars from touching the bottom. Fill the pot halfway with water and bring to a simmer (do not boil). Submerge the jars in the water and let simmer until you're ready to fill. Sterilize the lids in a separate small pot of simmering water.
  • Make the brine. Combine the chiles, bay leaves, coriander and cumin seeds, cinnamon sticks, cloves, mace, peppercorns, garlic, vinegar, honey, salt and 1 cup water in a large saucepan. Bring to a boil; cook for 3 minutes. Cool slightly. Remove the chiles and bay leaves with a slotted spoon
  • Pack the tomatoes. Slice the tomatoes into wedges using a sterilized knife and cutting board. Remove the jars and lids from the simmering water with a jar lifter or tongs; fill with the tomatoes and some chiles and bay leaves
  • Fill and close. Pour the warm pickling liquid over the tomatoes in each jar, stopping 1/2 inch from the top. Slide a clean rubber spatula around the inside of each jar to remove air bubbles. Wipe the rims with a clean towel, then position the sterilized lids on top. Screw the lids shut, being careful not to overtighten.
  • Boil the jars. Return the pot of water to a simmer; add the jars, making sure water covers them by a few inches. Cover and boil for 15 to 20 minutes. Turn off the heat, uncover and leave them in the water for 10 minutes
  • Remove and let cool. Transfer the jars to a kitchen towel. Let sit, undisturbed, for at least 12 hours. A vacuum seal will form as the jars cool
  • Label your pickles. Write the date on each jar and store for up to 1 year at room temperature; refrigerate after opening. The tomatoes will be at their prime about 3 months after canning.

HOMEMADE SPICY PICKLED GREEN TOMATOES



Homemade Spicy Pickled Green Tomatoes image

I first made these little gems for my husband, who loves anything spicy, on year when we had an especially large crop of tomatoes. Now I have to plant extra tomatoes to make sure I have enough to make this specifically!

Provided by Florassippi Girl

Categories     Vegetable

Time 30m

Yield 2 Quart Jars

Number Of Ingredients 6

30 -40 small green tomatoes (I used Juliette)
1/2 onion, sliced
2 jalapeno peppers, cut into discs
1/2 teaspoon red pepper flakes
1/2 teaspoon garlic, minced
distilled white vinegar

Steps:

  • Fill two clean, quart canning jars with bite sized green tomatoes. Any variety you prefer is fine, as long as they're green. I used Juliette tomatoes here, but have also used Cherry and Sweet 100, all successfully. Distribute sliced onion, jalapeno slices, red pepper flakes, and minced garlic evenly between the two jars. Wipe the rims clean with a damp paper towel.
  • On the stovetop, boil the rings and lids for the jars in water for 5 minutes. Meanwhile, in a separate pot, heat distilled white vinegar until boiling. (Be sure you have enough to fill the jars. - Any remaining vinegar can be poured back into the container after it cools.) Pour hot vinegar into pre-packed jars leaving 1/4 inch space at the top of each jar. Secure one lid and ring per jar, and leave on your counter to cool. The lid will make a single 'pop' sound as it cools, letting you know that it sealed properly. For Best results and flavor, let it sit at least a week before eating -- If you can wait that long.

GARLIC DILL PICKLES AND PICKLED GREEN TOMATOES



Garlic Dill Pickles and Pickled Green Tomatoes image

It's pickling season in my house this time of the year. My husband, granddaughter and I hit the local Farmer's Market as soon as the cucumbers and green tomatoes arrive. We spend an entire morning making our pickles and work as a team. They are ready to eat after about three days in the fridge. Sometimes, we don't wait that long!...

Provided by Laurie Lenartowicz

Categories     Vegetable Appetizers

Time 1h15m

Number Of Ingredients 12

5 lb kirby pickling cucumbers
5 lb fresh picked green tomatoes
24 sprig(s) fresh dill
8 clove peeled sliced garlic
1 large white halved and sliced onion
6 qt fresh cold water
2 qt white vinegar
4 Tbsp granulated sugar
black peppercorns, whole
coriander seeds whole
12 quart sized mason jars sterilized with lids and screw top rings.
1/2 c pickling salt

Steps:

  • 1. In a clean sink or basin, wash the vegetables and drain on paper towels.
  • 2. In a large 14 quart pot on stove, combine the water, vinegar, salt and sugar. Bring to a boil stirring to dissolve sugar and salt.
  • 3. Slice your cleaned cucumbers in half and the green tomatoes in quarters,
  • 4. In each clean jar, place 2 sprigs of fresh dill, 3-4 slices of sliced garlic, 6 slices of onion and 1/4 tsp. of coriander and peppercorns. Fill each jar with enough cucumbers (standing upright) or enough green tomatoes to fill the jar up to the neck leaving 1/2 inch space at the top.
  • 5. When the brine in the pot is boiling, carefully ladle hot brine over the vegetables in jars to cover them. Leave 1/4 inch space at the top of jars. Place jar lid and screw ring over jar and turn to seal tightly.
  • 6. If canning, follow the manufacturers directions for safe canning and sealing of jars in a large canning pot with enough water over jar to process and seal.
  • 7. I do not process mine to seal but store them immediately in the refrigerator for cold process. They are not shelf stable using this method but do not last long enough, anyway! After three days, your pickles and tomatoes are ready to eat. I can keep them safely for two months in the fridge.

DILL TOMOLIVES (PICKLED TINY GREEN TOMATOES)



Dill Tomolives (Pickled Tiny Green Tomatoes) image

This is a recipe supplied by Marg CDN at another site and is attributed to Nicole Okun. I think a lot of you might be interested in using up your green cherry tomatoes in this way - apparently very good in a martini!

Provided by evelynathens

Categories     Vegetable

Time 30m

Yield 2 quarts

Number Of Ingredients 6

4 lbs tiny green tomatoes
1 garlic clove, peeled and quartered
2 sprigs fresh dill
20 ounces water
10 ounces white vinegar
1 ounce salt

Steps:

  • Wash tomatoes and pack into clean quart jars.
  • In each jar place 2 quarters of garlic clove and one spray of dill.
  • Boil vinegar, salt and water together for 1 minute and pour over tomatoes.
  • Leave 1/4" headroom and adjust lids.
  • Process for 15 minutes in a boiling waterbath. Makes two quarts.

Nutrition Facts : Calories 242.4, Fat 1.8, SaturatedFat 0.3, Sodium 5668.4, Carbohydrate 48.2, Fiber 10, Sugar 36.9, Protein 11

CLASSIC PICKLED GREEN TOMATOES



Classic Pickled Green Tomatoes image

If you are unable to find green tomatoes, you can use other types. The tomatoes can be refrigerated, in the liquid, in airtight containers for up to 10 days.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 7

3/4 cup sugar
1/2 cup salt
1 bottle cider vinegar (32 ounces)
1 teaspoon whole black peppercorns
3 sprigs tarragon
3 cloves garlic
12 green tomatoes (about 3 pounds), washed and quartered

Steps:

  • Bring all ingredients except tomatoes to a boil in a stockpot. Reduce heat, and simmer 15 minutes. Add tomatoes; cook 3 minutes. Remove from heat, and let cool completely in the brining liquid. Serve chilled or at room temperature.

PICKLED GREEN TOMATOES (COLD PACK)



Pickled Green Tomatoes (cold pack) image

This was my grandmother's favorite recipe for pickled green tomatoes. They were always so good!

Provided by Linda Kauppinen

Categories     Other Snacks

Number Of Ingredients 10

PICKLING LIQUID
2 qt cider vinegar
2 qt water
1 c salt
1/2 box all spice, whole
OTHER INGREDIENTS
sprig(s) fresh dill per jar
1 clove garlic per jar
1/2 tsp celery seed per jar
green tomatoes

Steps:

  • 1. Put the vinegar, water and salt for your pickling liquid in a pot and bring to a boil. Once it boils turn off the heat, cover and allow it to cool overnight on the stove in the same pot.
  • 2. Wash off tomatoes with cold water. Sterilize Mason jars (You will need clean "hot" sterilized jars for packing)
  • 3. In each jar place sprig of dill, clove of garlic, celery seed, 1/2 tsp all spice and green tomatoes. Pour the boiled pickling liquid over the tomatoes to 1/2 inch from the top of the jar.
  • 4. Seal jars. HOW TO SEAL JARS: 1. Place cap in position. 2. Partially tighten the tops of the glass jars by screwing the top of the Mason jar on completely, then turning it back one-fourth of a turn to loosen it. 3. Place jars on the rack, lower them into the hot-water bath and boil 2 hours for greens; 1 1/2 hours for roots and tubers; 3 hours for beans; 5 hours for corn and peas; 16 minutes for berries and soft fruits; 20 minutes for hard fruits; and 30 minutes for fruits without sugar. Begin to count the time when the water begins to boil vigorously or jumps. 4. Be sure that the lid of canner is provided with a small hole to allow for escape of steam. 5. Remove the jars from the boiler at the end of the sterilization, or processing, period and seal immediately. 6. Invert the jars to test the seal. If not sealed properly, determine the cause, remedy it, and re-sterilize in the hot-water bath for 10 minutes. 7. Cool as quickly as possible, avoiding drafts. 8. Label, wrap, and store jars in a cool, dark place. A uniform system of labelling will add to the attrac-tiveness of canned goods. Use labels of one size for all jars. Print the name of food and year on each label. Place the labels 4 inches from bottom of quart jars, 2 inches from bottom of pint jars, and l 1/2 inches from bottom of jelly glasses. Put the labels on straight. Wait at least 1 week before eating the tomatoes!

BREAD AND BUTTER PICKLED GREEN TOMATOES



Bread and Butter Pickled Green Tomatoes image

Though the job is spread over three days, making this pickle is actually quite easy and well worth the effort.

Provided by Martha Stewart

Yield Makes 6 pint jars

Number Of Ingredients 10

7 pounds green tomatoes
1 cup pickling lime
5 pounds sugar
6 cups white vinegar
1 tablespoon whole cloves
5 cinnamon sticks
1 tablespoon whole allspice
1 teaspoon whole celery seed
2 blades mace
1 3-inch piece fresh ginger, peeled and sliced in 1/4-inch rounds

Steps:

  • Wash tomatoes thoroughly; cut away any bad spots. Cut into 1/4-inch-thick slices.
  • Combine 2 gallons of water and the pickling lime in a large nonreactive bowl, and add tomatoes. Let soak for 24 hours.
  • Drain tomatoes, and cover with fresh water. Soak for 4 hours, changing water every half hour. Rinse, and drain well.
  • Make syrup: In a large nonreactive pot, combine sugar and vinegar, and bring to a boil. Fold an 8-by-16-inch piece of cheesecloth in half to make a square; rinse with water, and squeeze dry. Place cloves, cinnamon, allspice, celery seeds, mace, and ginger in the cheesecloth; tie closed with one end of a 12-inch piece of cotton string. Tie a loop in the other end, and slip it over the handle of a wooden spoon. Suspend spice bag in the syrup by placing the spoon across the top of the pot. Remove syrup from heat, add tomatoes, and let sit overnight at room temperature, covered with a clean dish towel.
  • Remove kitchen towel, and transfer pot back to the stove. Bring tomatoes to a simmer over medium-high heat, and cook, pushing them into the syrup occasionally, until translucent, about 35 minutes.
  • Meanwhile, sterilize the jars and lids: Place a round wire rack in the bottom of a large stockpot. The rack should fit as snugly as possible and should stand 1/2 to 1 inch above the bottom of the pot. Wash the jars, lids, and screw bands with hot, soapy water. Stand six pint jars on the rack, and add the lids; it's not necessary to add the screw bands. Fill the pot with enough water to cover jars by 1 to 2 inches; an additional 1 to 2 inches of space should remain below the rim of the pot so the water doesn't overflow. Cover, and bring the water to a simmer (180 degrees.; let the lids and jars simmer 10 minutes. (The lids and jars can continue to simmer until you're ready to fill them.)
  • Using a jar lifter, remove a jar from the simmering water, and empty the water back into the stockpot. Place the jar on a clean surface. Using stainless-steel tongs, layer hot tomatoes in hot sterilized pint jars, leaving 3/4 inch of space beneath the rim. Pour hot syrup over tomatoes, covering them by 1/4 inch, leaving 1/2 inch of space beneath the rim. Slide a clean plastic chopstick or wooden skewer along the inside of each jar to release any air bubbles. Wipe the mouth of the jar with a clean, damp cloth. Place hot lid on jar; turn screw band firmly without forcing. Repeat with remaining jars and tomatoes.
  • With the jar lifter, return the filled jars to the stockpot of simmering water, making sure the jars aren't touching the sides of the pot and are spaced about 1 inch apart.
  • Raise the heat to high, cover the stockpot, and bring the water to a boil. Process the jars in the boiling water for 10 minutes. Remove the jars from the water bath with the jar lifter, and transfer them to a wire rack to cool for 24 hours. As the tomatoes cool, a vacuum will form inside the jar, sealing it; you might hear a popping sound. A slight indentation in the lid indicates the vacuum seal; the lid should not flex up and down when pressed firmly with a finger. Store in a cool, dry, dark place for up to 1 year. The tomatoes can be served when cool but are more flavorful when allowed to mellow in a cool, dry place for 2 to 3 weeks. Store opened jars in the refrigerator.

FRIED GREEN TOMATOES WITH BREAD AND BUTTER PICKLED REMOULADE RECIPE



FRIED GREEN TOMATOES WITH BREAD AND BUTTER PICKLED REMOULADE Recipe image

Provided by judyhughes

Number Of Ingredients 10

4 LARGE GREEN TOMATOES
2 TSP SALT
1 TSP PEPPER
1 1/2 CUPS BUTTERMILK
1 CUP PLAIN WHITE CORNMEAL
1 TBSP. CREOLE SEASONING
2 CUPS ALL PURPOSE FLOUR, DIVIDED
VEGETABLE OR PEANUT OIL
BREAD AND BUTTER PICKLE REMOULADE
GARNISHES: BREAD AND BUTTER PICKLES, FRESH PARSLEY SPRIG

Steps:

  • 1:PREHEAT OVEN TO 200. CUT TOMATOES INTO 1/4 INCH THICK SLICES. SPRINKLE BOTH SIDES OF TOMATOES EVENLY WITH SALT AND PEPPER. 2: POUR BUTTERMILK INTO A SHALLOW DISH OR PIE PLATE. STIR TOGETHER CORNMEAL, CREOLE SEASONING, AND 1 CUP FLOUR IN ANOTHER DISH OR PIE PLATE. 3: DREGE TOMATOES IN REMAING 1 CUP FLOUR. DIP TOMATOES IN BUTTERMILK, AND DREDGE IN CORNMEAL MIXTURE. 4: POUR OIL TO DEPTH OF 2 INCHES IN A LARGE CAST-IRON SKILLET; HEAT OVER MEDIUM HEAT TO 350 DEGREEW. FRY TOMATOES, IN BATCHES,2 TO 3 MINUTES ON EACH SIDE OR UNTIL GOLDEN. DRAIN ON PAPER TOWELS. TRANSFER TO WIRE RACK; KEEP WARM IN A 200 DEGREE OVEN UNTIL READY TO SERVE. SPRINLE WITH SALT TO TASTE. SERVE WITH BREAD AND BUTTER PICKLE REMOULADE. GARNISH IF DESIRED.

SMOKED SALMON TOAST WITH PICKLED TOMATOES AND DILL



Smoked Salmon Toast with Pickled Tomatoes and Dill image

Provided by The Epicurious Editors

Categories     Sandwich     Tomato     Appetizer     Kid-Friendly     Lunch     Salmon     Spring     Summer     Dill     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield 6 Servings

Number Of Ingredients 8

1 pound medium green tomatoes (such as Green Zebra), sliced 1/4" thick
1/2 recipe Basic Quick Pickle Brine , chilled
1/2 cup crème fraîche or sour cream
1/4 cup chopped fresh dill, divided
6 slices pumpernickel bread, toasted
6 ounces sliced smoked salmon
1/4 cup thinly sliced red onion
Freshly ground black pepper

Steps:

  • Combine tomatoes and brine in a resealable container and chill 30 minutes.
  • Meanwhile, combine crème fraîche and 2 Tbsp. dill in a small bowl. Spread each toast with 1 heaping Tbsp. crème fraîche mixture. Top toasts evenly with salmon, onion, pickled tomato slices, and remaining 2 Tbsp. dill. Season with pepper.

RUSSIAN PICKLED TOMATOES



Russian Pickled Tomatoes image

This is an old favorite from my motherland. These raw cultured vegetables can be a good addition to your menu as you are transitioning to the raw food diet.

Provided by RawFood

Categories     Vegetable

Time 30m

Yield 1 quart, 4 serving(s)

Number Of Ingredients 7

6 medium tomatoes, quartered
1 stalk celery, chopped
2 carrots, cut into finger size pieces
garlic, 3-5 cloves
1 bunch fresh dill
1 tablespoon caraway seed
1 tablespoon sea salt

Steps:

  • You will need a 1 quart (or a 1 liter) glass mason jar. For jars that are slightly bigger or smaller, adjust the ingredient quantities accordingly. Place all the ingredients except the sea salt into the jar. The jar should be full, so add or remove part or all of a tomato if necessary.Next, fill the jar with filtered water to the top. Then, while holding the lid over the mouth of the jar to prevent the vegetables from falling out, pour the water into a bowl.
  • Add the sea salt to the water and stir until all the salt is dissolved. Pour the salted water back into the jar and cover it very loosely.
  • Let stand for 2-3 days. Once a day, tighten the lid and turn the jar upside down for a few seconds, then set it back down, loosen the lid and let stand until the next day. After two days, taste to see if you like it. If you find it's a bit bland for your taste, let it stand for another day. Then refrigerate and enjoy.
  • This will keep for approximately 2 months refrigerated.

RUSSIAN PICKLED TOMATOES



RUSSIAN PICKLED TOMATOES image

I sampled this exquisite dish in a Russian Jewish home during Hannukah. In my opinion, these tomatoes are to die for! I love tomatoes in just about any form, but these are top of my list now. Recipe: food.com Photo: kcmeesha.com

Provided by Ellen Bales

Categories     Other Salads

Time 30m

Number Of Ingredients 7

6 medium tomatoes, quartered
1 large stalk celery, chopped
2 carrots, cut into finger size pieces
4 or 5 clove garlic, sliced in half lengthwise to release flavor
1 bunch fresh dill
1 Tbsp caraway seeds
1 Tbsp sea salt

Steps:

  • 1. Place all the ingredients except the sea salt into a 1-quart glass mason jar. The jar should be full, so add or remove part or all of a tomato if necessary.
  • 2. Fill the jar with filtered water to the top. Then, while holding the lid over the mouth of the jar to prevent the vegetables from falling out, pour the water into a bowl.
  • 3. Add the sea salt to the water and stir until all the salt is dissolved. Pour the salted water back into the jar and cover it very loosely.
  • 4. Let stand for 2 to 3 days. Once a day, tighten the lid and turn the jar upside down for a few seconds, then set it back down. Loosen the lid and let stand until the next day. After two days, taste to see if you like it. If you find it's a bit bland for your taste, let it stand for another day. Then refrigerate and enjoy!
  • 5. This will keep for approximately 2 months refrigerated.

PICKLED PEAR TOMATOES WITH ROSEMARY



Pickled Pear Tomatoes With Rosemary image

From B&G canning mag. This is for whole pear or cherry tomatoes. You can use sliced but they do not look as pretty.

Provided by Coppercloud

Categories     Vegetable

Time 1h

Yield 7 Half pints

Number Of Ingredients 13

5 cups tomatoes, pear or 5 cups tomatoes, cherry
1 cup sweet onion, thinly sliced
1/2 teaspoon red pepper, crushed
6 garlic cloves, thinly sliced
2 1/4 cups white balsamic vinegar
3/4 cup water
1/3 cup sugar
3 tablespoons pickling salt
1 tablespoon fresh rosemary leaf
1/2 teaspoon whole black peppercorn
1/2 teaspoon whole pink peppercorns
1/2 teaspoon whole white peppercorns
1 bay leaf

Steps:

  • Wash tomatoes. in large bowl combine tomatoes, onion, red pepper and garlic, toss to combine. Set aside.
  • In large none reacting pot combine vinegar, water, sugar, salt, rosemary, all peppercorns and bay leaf. Bring to a boil, stirring until sugar is dissoved. Reduce heat, and simmer uncovered for 10 minutes. Stirring often.
  • Remove from heat and discard bay leaf.
  • Pack tomatoes into hot sterilized 8 oz jars. Leaving 1/2" head space.
  • Pour HOT vinegar mixture over tomatoes, leaving 1/2" head space. Remove any air bubbles in jars, wipe rims and add lids.
  • Process filled jars for 15 minutes in water bath.

PICKLED GREEN TOMATOES



Pickled Green Tomatoes image

Make and share this Pickled Green Tomatoes recipe from Food.com.

Provided by iris5555

Categories     Vegetable

Time 40m

Yield 6 pints

Number Of Ingredients 12

1 onion, thinly sliced
1 red bell pepper, ribs and seeds removed, thinly sliced
3 lbs green tomatoes, cut into 1-inch wedges or left whole if small (about 9 medium)
3 -6 garlic cloves
3 -6 small red chilies
3 cups sugar
2 tablespoons coarse salt
4 cups cider vinegar
4 teaspoons mustard seeds
2 teaspoons whole cloves
2 teaspoons celery seeds
2 teaspoons whole allspice

Steps:

  • In a large bowl, combine onion, bell pepper, and tomatoes.
  • Pack mixture into 3 (1-quart) or 6 (1-pint) canning jars. Place a garlic clove and a red chili in each jar, and set aside.
  • In a large saucepan, combine sugar, salt, vinegar, mustard seeds, cloves, celery seeds, and allspice. Bring to a boil over medium-high heat; stir until sugar dissolves.
  • Pour mixture over produce, leaving a 1/2-inch space at the top of each jar.
  • Wipe rims of excess; screw on lids.
  • Bring a large stock pot of water to a boil. Using canning tongs, gently place jars in boiling water, making sure the water covers the jars (if not, add additional water to cover).
  • Let jars sit in gently simmering water for 10 minutes.
  • Remove; let cool slightly.
  • Check seal by pressing in center of lid. If it doesn't pop back, it is properly sealed. If it does, return jars to water for 10 more minutes.
  • Let sealed jars cool completely.
  • Let pickled tomatoes stand until flavors have melded, at least 2 weeks. Store unopened jars in a cool, dark place up to 6 months. Once opened, jars will keep in the refrigerator for up to 1 month.

RUSSIAN PICKLED TOMATOES



Russian Pickled Tomatoes image

"Russian-style pickled vegetables always look like they were just freshly picked: they are extremely vibrant in color, and not mushy but crisp. There is an endless variety of pickles, because Russians pickle everything that grows: cucumbers, tomatoes, apples, watermelons, cabbage, eggplants, and whatever else can fit in a jar,...

Provided by Beth Renzetti

Categories     Other Salads

Time 1h25m

Number Of Ingredients 9

7-8 large firm under-ripe beefsteak or salad tomatoes, washed under cold water and halved
3 celery stalks with leaves, chopped
10-12 baby carrots, washed and sliced in half lengthwise
1/2 medium celery root, peeled and sliced
9-10 garlic cloves, quartered
3-4 mini bell peppers, seeded and quartered lengthwise
1 chili pepper of your choice (optional)
2 1/2 Tbsp coarse kosher or sea salt
2 Tbsp honey

Steps:

  • 1. Layer all ingredients except the salt and honey in a 1-gallon jar, starting and finishing with the aromatics and making sure that the jar is filled to the rim. You may need to cut the last tomato into quarters so it fits perfectly. Then add salt and honey and fill completely the jar with cold water.
  • 2. Place and tighten the lid, turning the jar a few times upside down until the salt and honey is dissolved; then take off the lid and cover the jar with a piece of cheesecloth and keep the jar in a warm, sunny place (I keep mine on the balcony). Let stand for 3 days or until you can see tiny bubbles coming up.
  • 3. Once a day, place and tighten the lid and turn the jar upside down for a few seconds, then set it back down, take off the lid, cover again with the cheesecloth and let stand until the next day. After two days, taste to see if you like it. If you find it's not ready for your taste, let it stand for another day and then refrigerate and enjoy. You can keep them safely for about one month refrigerated.

Tips:

  • Choose the right tomatoes: Use firm, ripe tomatoes that are free of blemishes. Roma, cherry, and heirloom tomatoes are all good choices.
  • Prepare your jars: Wash your jars and lids thoroughly with hot soapy water and rinse well. Sterilize the jars by boiling them in a large pot of water for 10 minutes.
  • Make the brine: The brine is what gives pickled tomatoes their flavor. Use a combination of water, vinegar, sugar, and spices to create a brine that is both tangy and sweet.
  • Pack the tomatoes: Pack the tomatoes tightly into the jars, leaving about 1 inch of headspace at the top of each jar.
  • Seal the jars: Seal the jars with the lids and rings. Make sure the lids are tight so that no air can get in.
  • Process the jars: Process the jars in a boiling water bath for the recommended amount of time. This will help to preserve the tomatoes and keep them safe to eat.
  • Cool the jars: Once the processing time is complete, remove the jars from the boiling water bath and let them cool completely.

Conclusion:

Pickled tomatoes are a delicious and easy-to-make condiment that can be enjoyed in a variety of ways. They can be used as a topping for sandwiches and burgers, added to salads, or simply eaten as a snack. With a little planning and preparation, you can easily make your own pickled tomatoes at home. So next time you're looking for a new way to enjoy tomatoes, give pickled tomatoes a try!

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