from Amy Renea
If your garden is overrun with tomatoes, this recipe is a great way to preserve them or give them a second life. Add these salty-sweet pickled tomatoes in lieu of standard dills on sandwiches and sliders. It was taken from a crafting book by Amy Renea. She has hints on growing tomatoes from seeds as well as crafting projects for kids. I was particularly interested in this ginger pickled tomato recipe because it looked so fresh and delicious. So, we made a batch in our test kitchen with a Red Pride tomato (picked green) from the Sakata Homegrown Seed collection, and it did not disappoint.
Yield: 1 quart jar
- Category: Sauces Jams And Preserves
- 1 -quart canning jar
- 3 tablespoons of sliced ginger
- 5 to 6 Roma tomatoes or equivalent green tomatoes
- ¼ teaspoon pickle crisp granules
- 2 tablespoons salt
- 5 tablespoons of brown sugar (don’t leave out!)
- 2 tablespoons mustard seeds
- 1 1/2 cups apple cider vinegar
- hot water (if needed)
- Sterilize jar, rinse and dry
- Cut ginger into small slivers and tomatoes into bite-sized chunks
- Add the ginger, pickle crisp granules, salt, sugar and mustard seeds to the jar. Cover with vinegar and shake.
- Add the chunks of tomato until the jar is 5/6 full.
- Pour hot water over the top if needed to fill. Leave 1-inch of space at the top of the jar. Seal and shake.
- Use the pressure-canning methods to store for long periods of time or simply seal and store in the fridge for a small batch.