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Pickled Tomatoes



3 cups cherry tomatoes

3 large garlic cloves, thinly sliced

3/4 cup apple cider vinegar

3/4 cup water

1 tsp black peppercorns

1 tsp coriander seeds

1 tsp mustard seeds

4 tsp coarse kosher salt

2 tsp sugar



Mix the sugar, vinegar and water together.

Put mixture into large pot on medium high heat.

Add garlic, peppercorns, coriander, mustard seeds and salt.

Heat to just before the boiling point but DO NOT BOIL. Stir frequently.

Remove from heat and let cool.

Take a skewer and run through each of the tomatoes.

Mix the tomatoes into the cooled liquid mixture.

Place in refrigerator and let sit for at least 2 hours.

Pack tomatoes and liquid into sterilized quart, half-pint or pint jars, then seal jars.



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