Canned Spicy Cherry Tomatoes, Carrots, and Garlic
📝 Description:
This vibrant, zesty blend of cherry tomatoes, crisp carrot sticks, and aromatic garlic cloves brings the perfect balance of sweet, sour, and spicy. Infused with mustard seeds, black pepper, red pepper flakes, and fresh thyme, this pickled medley is an ideal condiment or snack that livens up sandwiches, salads, and charcuterie boards. Best of all, it’s preserved naturally in a vinegar brine, making it shelf-stable and great for long-term storage.
🍅 Ingredients:
- 500 g cherry tomatoes
- 2 carrots, peeled and cut into sticks
- 4 garlic cloves, peeled and slightly crushed
- 250 ml cider vinegar
- 250 ml water
- 2 tablespoons sugar
- 1 tablespoon salt (non-iodized/pickling salt recommended)
- 1 teaspoon mustard seeds
- 1 teaspoon granulated black pepper
- 1 teaspoon red pepper flakes (adjust to taste)
- Fresh thyme sprigs (2–3 small ones)
🍳 Instructions:
🔹 1. Sterilize Your Jars
- Wash your jars and lids in hot, soapy water. Rinse well.
- Sterilize by boiling them in water for 10 minutes or running them through the dishwasher on a hot cycle.
🔹 2. Prepare Vegetables
- Wash cherry tomatoes; pierce each one with a toothpick or skewer to prevent splitting.
- Cut carrots into uniform sticks.
- Lightly crush garlic cloves with the flat side of a knife.
🔹 3. Make the Brine
- In a saucepan, combine vinegar, water, sugar, and salt. Bring to a boil and stir until sugar and salt dissolve.
- Add mustard seeds, pepper, and red pepper flakes. Simmer for 2–3 minutes, then remove from heat.
🔹 4. Pack the Jars
- Into each sterilized jar, pack tomatoes, carrot sticks, and garlic. Add a sprig or two of thyme.
- Pour the hot brine over the vegetables, ensuring they are completely submerged, leaving about 1 cm (½ inch) headspace.
🔹 5. Seal the Jars
- Wipe the rims clean. Place lids and screw on bands until fingertip-tight.
- Process in a boiling water bath for 10 minutes (adjust for altitude if needed).
🔹 6. Cool and Store
- Remove jars and cool completely. Check seals after 24 hours—lids should not flex up and down.
- Store in a cool, dark place. Let sit for at least 1 week before consuming for best flavor.
🍽️ Servings:
- Makes approximately 2 x 500 ml (pint) jars
- Serves about 6–8 people as a side or condiment
💡 Tips:
- Piercing tomatoes helps prevent floating and bursting during processing.
- Use firm carrots to maintain crunch after pickling.
- For milder flavor, reduce red pepper flakes to ½ teaspoon.
- These pickles can last up to 1 year when properly canned and stored.
🌿 Health Benefits:
- Cherry tomatoes are high in antioxidants like lycopene and Vitamin C.
- Garlic has antimicrobial properties and may support heart health.
- Carrots are rich in beta-carotene, fiber, and Vitamin A.
- Fermented or pickled veggies can aid digestion by introducing beneficial acids and preserving nutrients.
🧾 Nutritional Info (per 100g serving, estimated):
| Nutrient | Amount |
|---|---|
| Calories | 35 kcal |
| Carbohydrates | 6 g |
| Sugars | 4 g |
| Fiber | 2 g |
| Protein | 1 g |
| Fat | 0 g |
| Sodium | 450 mg |
| Vitamin A | 80% DV |
| Vitamin C | 20% DV |
DV = Daily Value (approximate)
❓ FAQ
Q: Do I need to refrigerate after opening?
A: Yes. Once opened, store in the refrigerator and consume within 2–3 weeks.
Q: Can I use white vinegar instead of cider vinegar?
A: Yes, but cider vinegar adds a more nuanced, fruity flavor.
Q: Is this spicy?
A: It’s moderately spicy. You can control the heat by adjusting the red pepper flakes.
Q: Can I skip the canning process and just refrigerate?
A: Yes, but then it’s a quick pickle and must be refrigerated immediately and used within 3–4 weeks.