Pickled Pear Tomatoes with Rosemary
Transform your culinary creations with this vibrant recipe for Pickled Pear Tomatoes with Rosemary, a tangy and aromatic addition to any meal. These golden pear-shaped tomatoes are infused with the savory essence of fresh rosemary, garlic, and black peppercorns, creating a bold and sophisticated flavor profile. A touch of optional red chili flakes lends subtle heat, while a perfectly balanced brine of white vinegar, sugar, and sea salt enhances their natural sweetness. Quick to prepare and ready to enjoy after just 48 hours of marinating, these pickled delights are perfect as a chilled side dish, a zesty topping for salads, or a standout addition to a charcuterie board. Whether you’re preserving your garden’s bounty or creating a unique gift, this recipe is as simple as it is sensational. Don’t forget to store these jars of sunshine in the fridge and savor them within two weeks for peak freshness!
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Recipe Information
Ingredients
- 500 g Pear tomatoes
- 4 pieces Fresh rosemary sprigs
- 250 ml White vinegar
- 250 ml Water
- 2 tbsp Granulated sugar
- 1 tbsp Sea salt
- 1 tsp Black peppercorns
- 2 pieces Garlic cloves
- 0.5 tsp Red chili flakes (optional)
Instructions
Wash the pear tomatoes thoroughly. Using a skewer or toothpick, poke several small holes in each tomato to help them absorb the brine.
Peel the garlic cloves and lightly smash them to release their flavor.
In a medium saucepan, combine white vinegar, water, granulated sugar, and sea salt. Stir until the sugar and salt dissolve.
Add the black peppercorns, garlic cloves, and red chili flakes (if using) to the saucepan.
Bring the mixture to a boil over medium heat, then reduce the heat and let it simmer for 2 minutes.
Meanwhile, prepare clean, sterilized jars. Place one sprig of fresh rosemary at the bottom of each jar.
Pack the pear tomatoes tightly into the jars, leaving about 1 cm (1/2 inch) of headspace at the top.
Carefully pour the hot brine over the tomatoes, ensuring they are fully submerged. Add a second sprig of rosemary on top for extra aroma.
Seal the jars with airtight lids and let them cool to room temperature. Once cooled, refrigerate the jars for at least 48 hours to allow the flavors to meld.
Serve the pickled pear tomatoes chilled as a side dish, salad topping, or antipasto. Store in the refrigerator and consume within 2 weeks for optimal freshness.
Nutrition Facts
Calories |
251 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.2 g | 2% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7015 mg | 305% | |
| Total Carbohydrate | 49.2 g | 18% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 38.1 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 108 mg | 8% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1434 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
