Appetizer - Ukrainian Pickled Tomatoes (Canned) recipes
Author: Lisa Nock
Pickling them though is a great way to preserve a bumper crop of cherry tomatoes for winter, or simply to add some extra flavour to your salads and salad dressings! Delicious little bursts of flavour, cherry tomatoes are not very commonly pickled.
Pickled Green Cherry Tomatoes
Pick a few green cherry tomatoes right now, quick pickle them and enjoy them in a few hours on a salad or sandwich. Pickled green cherry tomatoes are a crunchy and spicy treat.
Provided by: Arlene Mobley - Flour On My Face
Total time: 20 minutes
Cook time: 8 minutes
Prep time: 12 minutes
Yields: 15 servings
Cuisine: American
Number of ingredients: 11
Provided by: Arlene Mobley - Flour On My Face
Total time: 20 minutes
Cook time: 8 minutes
Prep time: 12 minutes
Yields: 15 servings
Cuisine: American
Number of ingredients: 11
Ingredients:
- 3 quarts firm green cherry tomatoes
- 9 cloves of garlic
- 6 teaspoons pickling spice
- 1 1/2 teaspoons red pepper flakes
- 12 sprigs fresh dill
- 6 slices jalapeno peppers
- 3 cups 5% white vinegar
- 1 cup 5% Apple Cider vinegar
- 2 cups filtered water ((untreated water is best))
- 4 tablespoons sugar
- 2 tablespoons pickling salt
Nutrition:
- Serving Size: 5 tomatoes
- Calories: 75 kcal
- Carbohydrate: 15 g
- Protein: 2 g
- Fat: 1 g
- Saturated Fat: 1 g
- Sodium: 960 mg
- Fiber: 3 g
- Sugar: 10 g
- Place 3 cloves of garlic, 2 teaspoons of pickling spice, 1/2 teaspoon red pepper flakes, 4 sprigs of fresh dill, and 2 jalapeno slices in each jar.
- Fill each jar with the green tomatoes packing them in tightly. Poke each tomato or cut a small slice through the skin on the bottom before putting it in a jar.
- Boil
- Bring the pickling brine to a boil on the stove.
- Fill
- Place a funnel over the top of the jar and carefully fill the jar leaving ¼ inch headspace. use a plastic blubber or wooden chop stick to remove any bubbles and allow the brine to fill the jar completely. Add more brine if needed.
- Bubble
- Use a wooden chop stick or a plastic canning bubbler tool to release any air bubbles. Add more brine if needed.
- Wipe the jar rim and place a flat lid on the jar then twist the ring on. Set the hot jar on a towel to cool.
- Cool
- Allow jars to cool to room temperature before refrigerating.
- Pickle
- Allow to pickle for 7 days for the best flavors. You can eat them after they cool if you just can't wait. After seven days the tomatoes will have had enough time to absorb the pickling flavors.
- Makes
- 3 pint jars of pickled tomatoes.
Ukrainian Pickled Tomatoes (Canned)
Ukrainian pickled tomatoes are canned whole and preserved for that perfect side. It's made with a delicious brine that you can drink!
Provided by: Alyona's Cooking
Total time: 40 minutes
Cook time: 20 minutes
Prep time: 20 minutes
Yields: 40 servings
Cuisine: Russian/Ukrainian
Number of ingredients: 10
Provided by: Alyona's Cooking
Total time: 40 minutes
Cook time: 20 minutes
Prep time: 20 minutes
Yields: 40 servings
Cuisine: Russian/Ukrainian
Number of ingredients: 10
Ingredients:
- 8 lbs tomatoes
- 7 springs fresh dill
- 28 peppercorns
- 7 cloves garlic (cut in half)
- 7 1 quart jars
- 7 black currant leaves
- 3 liters water
- 2 cups vinegar
- 1 1/2 cups sugar
- 9 tbsp KOSHER salt
How to cook:
- In a large pot bring 3 liters of water to a boil.
- Prep the jars by washing with warm water; wipe clean. Then place 1 spring of fresh dill, 4 peppercorns, 1 clove of garlic, 1 bay leaf, 1 black currant leaf, and as many tomatoes as you can fit in each jar.
- Once the water has boiled pour to the top of each assembled jar and quickly cover and secure tightly. Place the jar upside down on a big warm blanket; cover and allow to sit for 20 minutes. (Use heatproof gloves.)
- After 20 minutes pour out the water that was inside the jars back into the pot. Season the water with 2 cups of vinegar, 1 1/2 cup of sugar, and 9 tbsp of KOSHER salt and bring to a boil. (Not regular salt or sea salt it must be kosher.)
- Pour the seasoned water (syrup) back into the jars and quickly seal jars with lids, securing tightly. Turn upside down again onto a blanket and allow to sit wrapped in the blanket overnight.
- Store canned tomatoes upwards in a cool place and open at least 30 days after jarring for the marinade to set into the tomatoes properly.
Pickled Cherry Tomatoes
Delicious little bursts of flavour, cherry tomatoes are not very commonly pickled. Pickling them though is a great way to preserve a bumper crop of cherry tomatoes for winter, or simply to add some extra flavour to your salads and salad dressings!
Provided by: Chef Markus Mueller
Total time: 35 minutes
Cook time: 15 minutes
Prep time: 20 minutes
Yields: 6 servings
Cuisine: Canadian
Number of ingredients: 12
Provided by: Chef Markus Mueller
Total time: 35 minutes
Cook time: 15 minutes
Prep time: 20 minutes
Yields: 6 servings
Cuisine: Canadian
Number of ingredients: 12
Ingredients:
- 4 pints cherry tomatoes (freshly picked and washed)
- 3 whole cloves of garlic
- 6 sprigs fresh dill
- 2 tsp dried dill seed
- 1/2 tsp dried mustard seed
- 1/8 tsp chili flakes (leave out or reduce the chili flakes if you prefer less heat in your end product)
- 1 tsp whole black peppercorns
- 3/4 cup water
- 1 cup white wine vinegar
- 1/2 cup apple cider vinegar
- 1/2 cup white sugar
- 1 tsp salt
Nutrition:
- Calories: 118.6 kcal
- Serving Size: 1 serving
- Sterilize The Mason Jars
- Simmer the washed mason jars and lids in the large pot of water to sterilize the jars before filling them.
- Clean & Prick The Tomatoes
- As the jars are simmering, wash and dry the cherry tomatoes. Remove any leaves that may be attached. Using a clean knife, needle or skewer, prick each cherry tomato to allow the brine to penetrate the tomatoes. Peel the garlic cloves and cut them in half.
- Toast The Spices
- Measure out all the dry ingredients listed above. In a dry pan over medium heat, gently toast the dill seed, mustard seed, black peppercorns, and chili flakes. Once the spices are toasted remove the spices from the pan and set aside.
- Prepare The Pickling Liquid
- Measure out the vinegars, water, sugar and salt, and bring them to a boil in a small pot.
- Pack The Mason Jars
- As the mixture heats up, remove the mason jars and lids from the large pot of water. Gently place the jars on a dishtowel. Carefully fill each hot jar with an equal amount of the toasted spice mix, 1 half garlic clove, and one sprig of garlic. Pack the jars with the pricked cherry tomatoes.
- Pour In The Hot Liquid
- When the jars are filled and the pickling liquid has come to a boil, carefully pour the hot liquid into each jar, leaving a 1/2 inch of space to the rim of the jar. If you spilled a little, wipe the rims of the jars with a clean cloth to ensure the jars seal properly.
- Optional - Quick Pickling The Cherry Tomatoes
- Quick Pickling The Cherry Tomatoes
- If you are quick pickling the cherry tomatoes, place 1 lid on each mason jar, and let the jars completely cool on the counter. Once room temperature, store the quick pickled cherry tomatoes in the refrigerator.
- Optional - Canning The Pickled Cherry Tomatoes For Long Term Storage
- Hot Water bath Canning The Mason Jars
- If canning the pickled cherry tomatoes, place 1 lid on each mason jar, and just barely hand tighten the lids. Using canning tongs, gently place each jar into the large pot of boiling water, making sure there is at least 1 inch of water above the lids after all the jars are in. Bring the water back to a boil, and process the jars for 15 minutes (start the time when the water boils). Once processed, remove the canned jars from the water and gently place on the dishtowel to cool. Let cool completely.
Pickled Green Tomatoes
Provided by: Marisa McClellan
Yields: 0 servings
Number of ingredients: 12
Yields: 0 servings
Number of ingredients: 12
Ingredients:
- 1 pound green tomatoes (stemmed and cut into wedges)
- 1/2 cup white vinegar
- 1/2 cup water
- 1 1/2 teaspoons pickling salt
- 2 teaspoons dill seed
- 4 garlic cloves
- 1/2 teaspoon peppercorn
- 2 bay leaves
- 1 teaspoon dill seed
- 2 garlic cloves
- 1/4 teaspoon peppercorn
- 1 bay leaf
How to cook:
- Combine vinegar, water and salt and bring to a boil.
- Pack green tomato wedges into the jars. Pour brine slowly into the jars. Use a wooden chopstick to remove the air bubbles and add a bit of additional brine if necessary. Wipe rims, apply simmered lids and screw on bands.
- Process in a boiling water canner for 10 minutes. When time is up, remove jars from canner and let them cool on a towel-lined countertop. When jars are completely cool, remove rings and test seals by grasping the edges of the lid and lifting the jar. If the lids hold fast, the seal is good.
- Store in a cool, dark place for up to one year. Pickles are good to eat after one week of curing. They are particularly good with sandwiches and stews.
