Pickled Tomatoes
You can never have too many hor d'oeuvre recipes, so give Pickled Tomatoes a try. This recipe serves 25 and costs 60 cents per serving. One portion of this dish contains roughly 1g of protein, 0g of fat, and a total of 35 calories. Plenty of people made this recipe, and 800 would say it hit the spot. This recipe from Whipperberry requires dill, tomatoes, water, and red onions. From preparation to the plate, this recipe takes around 20 minutes. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and whole 30 diet. With a spoonacular score of 53%, this dish is good. Pickled Tomatoes, Pickled Green Tomatoes, and Pickled Green Tomatoes are very similar to this recipe.
Servings: 25
Preparation duration: 15 minutes
Cooking duration: 5 minutes
Ingredients:
1 bunch of dill
8 garlic cloves
2 tablespoons peppercorns
2 red onions
3 tablespoons salt
25-30 medium tomatoes
3 cups water
3 cups Pompeian Red Wine Vinegar
Equipment:
sauce pan
canning jar
Cooking instruction summary:
Prepare your brine by placing the vinegar, water, salt and sugar into a sauce pan over medium high heat. Heat the brine mixture until the salt and sugar have dissolved about 4 minutes over medium heat stirring occasionally. Let brine cool.Prepare your veggies by cutting the tomatoes into large pieces and slicing the red onion in onion rings and peeling the garlic. Layer the veggies in your sterilized 1 quart wide mouth Ball canning jars. Pour cooled brine into the jars and place the lid on the jars. Place in the refrigerator.
Step by step:
1. Prepare your brine by placing the vinegar, water, salt and sugar into a sauce pan over medium high heat.
2. Heat the brine mixture until the salt and sugar have dissolved about 4 minutes over medium heat stirring occasionally.
3. Let brine cool.Prepare your veggies by cutting the tomatoes into large pieces and slicing the red onion in onion rings and peeling the garlic. Layer the veggies in your sterilized 1 quart wide mouth Ball canning jars.
4. Pour cooled brine into the jars and place the lid on the jars.
5. Place in the refrigerator.
Nutrition Information:
covered percent of daily need
