Pickled Tomatoes Recipe | MyRecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Tiffany Vickers Davis
Toast the spice seeds in a small skillet over medium heat, stirring constantly, until they become fragrant and start to release their flavorful oils.
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
Instructions
- 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.
- 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.
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