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Pickled Tomatoes

Photo: Johnny Autry; Styling: Cindy Barr
Hands-on time 15 mins
Yield Serves 8 (serving size: about 1/2 cup)
Toast the spice seeds in a small skillet over medium heat, stirring constantly, until they become fragrant and start to release their flavorful oils.

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

Nutrition 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

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.