Easy, tangy and versatile little pickled tomatoes that you can use in salads or as snacks!


YIELD
4 pints

INGREDIENTS
  • 3 pints assorted grape tomatoes
  • 2 cups seasoned rice vinegar
  • 3 Tbsp. sugar
  • 3 garlic cloves, thinly sliced
  • 1 Tbsp. Pickling Spice
  • 1 Tbsp. salt
  • 1 (1/2-inch) piece fresh ginger, peeled and sliced (optional)
  • 1 1/2 cups water

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NOTES

This recipe was adapted from Southern Living Magazine.



DIRECTIONS

Pierce each tomato 3 times using a wooden pick or a skewer. Place tomatoes in a large glass bowl. Combine rest of ingredients and bring to a boil in a large saucepan over high heat. Pour over tomatoes and let cool for 1 hour at room temperature. Cover and chill 24 hours before serving. Refrigerate in airtight container for up to 2 weeks.



THANKS TO
Michelle Halbert

NUTRITION
Dairy-Free
Gluten-Free
Nut-Free



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