Best 2 Sweet And Spicy Tomatoes Pickled Greencherry Tomatoes Recipes

Are you looking for a sweet and spicy way to enjoy tomatoes? If so, then you should try making pickled cherry tomatoes! This delightful recipe is easy to follow and only requires a few simple ingredients. In this article, we will provide you with a step-by-step guide on how to make these delicious pickled tomatoes. We will also discuss the various ways you can use them, from adding them to salads to making them into a relish. So, get ready to embark on a culinary adventure and discover the secrets of making the best sweet and spicy pickled cherry tomatoes!

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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

Ingredients

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

Provided by Michael Symon : Food Network

Categories condiment

Time 13h18m

Yield 4 quarts

Number Of Ingredients 13

Ingredients

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.

Tips:

Select firm, ripe cherry tomatoes for pickling. Overripe or bruised tomatoes will not hold their shape well in the pickling liquid.
Use a variety of herbs and spices to flavor the pickling liquid. Some popular choices include garlic, dill, peppercorns, and mustard seeds.
Adjust the amount of sugar and vinegar in the pickling liquid to suit your taste preferences. For a sweeter pickle, use more sugar. For a more tart pickle, use more vinegar.
Process the pickled tomatoes in a boiling water bath for 10 minutes to ensure that they are safely preserved.
Store the pickled tomatoes in a cool, dark place for at least 2 weeks before eating. This will allow the flavors to develop fully.

Conclusion:

Pickled green cherry tomatoes are a delicious and versatile condiment that can be enjoyed in a variety of ways. They can be served as a side dish, used as a topping for salads or sandwiches, or even added to cocktails. With a little planning and effort, you can easily make your own pickled green cherry tomatoes at home. So next time you have a surplus of cherry tomatoes, give this recipe a try!