Pickled Tomatoes

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.

Yield: Serves 8 (serving size: about 1/2 cup)
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 15 Minutes

Nutritional Information

Amount per serving
  • Calories: 29
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 1g
  • Carbohydrate: 6.5g
  • Fiber: 2g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 79mg
  • Calcium: 25mg

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

Preparation

  1. 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. 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.
Note:

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.

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