Pickled Tomatoes

Cooking Light
Pickled Tomatoes Recipe
Photo: Johnny Autry; Styling: Cindy Barr
Toast the spice seeds in a small skillet over medium heat, stirring constantly, until they become fragrant and start to release their flavorful oils.
Serves 8 (serving size: about 1/2 cup)


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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


Hands-on: 15 Minutes

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.

Created date

June 2013

Nutritional Information

Calories 29
Fat 0.0 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 1 g
Carbohydrate 6.5 g
Fiber 2 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 79 mg
Calcium 25 mg