1-3/4 lb. mixed firm green, red and yellow tomatoes
1/2 cup cherry tomatoes
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Let's Make It
Bring all ingredients except tomatoes to boil in medium saucepan on medium heat, stirring frequently; simmer on medium-low heat 5 min., stirring occasionally. Cool 5 min.
Meanwhile, cut large tomatoes into 1/4-inch-thick slices. Pack with cherry tomatoes into 3 (16-oz.) jars with tight-fitting lids, leaving 1/2-inch headspace at top of each jar.
Pour vinegar mixture over tomatoes, making sure to equally distribute herbs and garlic pieces among the jars. Cool completely.
Cover jars with lids. Refrigerate 24 hours before serving.
These easy-to-make pickled tomatoes can be refrigerated up to 1 month before serving.
Serve in your favorite sandwiches or as a topping for grilled burgers. Or, use instead of sauerkraut when making Reuben sandwiches.
Prepare using HEINZ Apple Cider Vinegar.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 5g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.