Pickled Red Tomatoes

Name: Pickled Red Tomatoes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 3
Cuisine: Global
Ingredients: 3 Tbsps pickling spice; 2 inches fresh ginger, thinly sliced; 177 milliliters granulated sugar; 355 milliliters red wine vinegar; 2 Tbsps pickling salt; 907 grams meaty tomatoes, peeled (like roma, plum or San Marzano)

You can never have too many side dish recipes, so give Pickled Red Tomatoes a try. One serving contains 314 calories, 4g of protein, and 1g of fat. This recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 3. If you have pickling salt, granulated sugar, meaty tomatoes, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free, dairy free, and fodmap friendly diet.

Instructions

If canning, prepare a boiling water bath canner and 3 regular mouth pint jars.

Ingredients you will need

Water

Place lids in a small saucepan, cover them with water, and simmer over very low heat.

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Water

Equipment you will use

Sauce Pan

Combine vinegar, 1 1/2 cups of water, salt, sugar, and ginger slices in a pot and bring to a boil.

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Vinegar

Ginger

Sugar

Water

Salt

Equipment you will use

Pot

Line up jars and measure 1 tablespoon of pickling spices into the bottom of each jar.

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Pickling Spices

Carefully pack peeled tomatoes into prepared jars, taking care not to crush them.

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Canned Whole Tomatoes

Slowly pour brine over the tomatoes, leaving 1/2 inch headspace.

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Tomato

Brine

Gently tap jars on a towel-lined countertop to help loosen any air bubbles. Use a wooden chopstick or plastic knife to help remove any bubbles that remain after tapping.

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Chopsticks

Knife

Check headspace again and add more brine if necessary. Make sure to include 2 to 3 ginger slices per jar.

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Ginger

Brine

Wipe rims, apply lids and rings and process in a hot water bath for 10 minutes.

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Water

If you’re skipping the processing step, simply let jars cool on your countertop after capping. Once they reach room temperature, put them into the refrigerator.

Whether you process these pickles or not, let them rest in the brine for at least a week before eating.

Ingredients you will need

Pickles