Pickled Tomatoes Recipe

Pickled Tomatoes – Tangy, Crisp, and Bursting with Flavor

Pickled tomatoes are a tangy treat that bring a satisfying crunch and a bold burst of flavor to any plate. Whether you’re tucking them into a sandwich, serving them with a charcuterie board, or nibbling straight from the jar, these little gems are a delightful twist on a traditional pickle. Their briny, zesty taste has a slightly sweet edge, and their firm texture makes them feel like a fresh bite of summer—even in the middle of winter.

This recipe captures the old-fashioned charm of pantry pickling, using ingredients you likely have on hand. You’ll find that once you get the hang of it, making pickled tomatoes is as easy as boiling water. Plus, the homemade version gives you full control—spicy or mild, garlicky or herby, the choice is yours.

Folks have been preserving produce for generations, and pickled tomatoes are a flavorful example of how simple techniques can stretch the seasons. Whether you use cherry, grape, or green tomatoes, you’re in for a satisfying result. The full recipe is just below, but don’t skip the helpful tips and variations—they’ll ensure your batch turns out perfect every time

Pickled Tomatoes Ingredients

To make the best pickled tomatoes, you’ll want a balance of acidity, salt, and aromatics. This recipe keeps things simple and flexible—perfect for adjusting to your tastes or pantry staples.

Tomatoes

Choose firm, small varieties like cherry, grape, or green tomatoes. Their size and skin hold up well in the brine without becoming mushy. Avoid overripe or soft tomatoes—they don’t pickle as well and can lose their shape.

White Vinegar

Distilled white vinegar brings a clean, bright tang that preserves the tomatoes and keeps the color vibrant. You can substitute with apple cider vinegar for a fruitier note or white wine vinegar for a milder flavor. Make sure the vinegar is at least 5% acidity for safe pickling.

Water

Water is used to dilute the vinegar slightly so the flavor isn’t overwhelming. Filtered water is best to avoid any off flavors from tap water.

Kosher Salt

Salt draws moisture from the tomatoes and helps preserve them. Kosher salt is ideal, as it dissolves well and doesn’t contain additives. Sea salt works, too—just avoid iodized table salt, which can cloud the brine.

Garlic

Garlic adds a punch of flavor for pickled tomatoes and works beautifully with the acidity. For a milder option, roast the garlic before adding.

Whole Spices (like peppercorns, mustard seed, dill seed)

These add complexity and that classic pickle flavor. You can use pickling spice blends or customize with chili flakes for heat.

Fresh Herbs (optional)

Sprigs of dill, thyme, or rosemary give the brine a garden-fresh aroma. Add or skip according to your preference.

How To Make Pickled Tomatoes (Step-by-Step Guide)

Making pickled tomatoes is easy if you follow these steps! You’ll be amazed how a few pantry staples and a little patience turn fresh tomatoes into zesty, flavorful pickles. Here’s how to get started:

Step 1 – Wash and Prepare the Tomatoes

Begin by gently washing your tomatoes. Pat them dry with a clean towel. If using cherry or grape tomatoes, you can leave them whole or pierce them once with a toothpick to help the brine penetrate. For larger tomatoes, cut into quarters or wedges.

Step 2 – Sterilize the Jars

Bring a large pot of water to a boil and submerge your jars for 10 minutes. Carefully remove and place upside down to dry on a clean towel. This step helps prevent spoilage and extends shelf life.

Step 3 – Make the Brin

In a saucepan, combine 1 part white vinegar with 1 part water, and add kosher salt. Bring the mixture to a gentle boil, stirring until the salt dissolves. Add spices like peppercorns, mustard seed, and garlic if desired.

Step 4 – Pack the Jars

Tightly pack your tomatoes into the sterilized jars. Add garlic, herbs, and spices between the layers for even flavor. Leave about 1/2 inch of space at the top.

Step 5 – Pour the Brine and Seal

Carefully ladle the hot brine into each jar, covering the tomatoes fully. Use a clean utensil to remove air bubbles, then wipe the rim with a damp cloth. Seal with lids and let cool

Tips for Success

Making pickled tomatoes isn’t complicated, but a few thoughtful steps will make your batch shine. First, choose firm, unblemished tomatoes. Softer tomatoes tend to break down in the brine, resulting in a mushy texture. Cherry, grape, or small green tomatoes work beautifully thanks to their skin and structure.

When piercing the tomatoes (especially if keeping them whole), just one small poke helps the brine soak in evenly without turning the tomato to mush. If you’re slicing them, aim for large chunks rather than thin slivers.

Use high-quality vinegar with at least 5% acidity. White vinegar gives the most neutral flavor, but apple cider or white wine vinegar can add a lovely twist. If you’re unsure how strong you want your brine, you can even taste and adjust before pouring.

Be generous but not overwhelming with garlic and herbs. Overloading your jars can cloud the brine and dominate the flavor. Don’t skip sterilizing your jars—this step protects your pickles from early spoilage.

Lastly, let them rest. While tempting, pickled tomatoes need a few days in the fridge for that tangy, well-rounded flavor to develop fully. Patience makes all the difference.

Serving Suggestions

Pickled tomatoes are more versatile than you might think. Tuck them into sandwiches and wraps where their briny punch cuts through richer ingredients—try them in something creamy like these cheesy garlic chicken wraps.

They also shine on antipasto platters alongside olives, cured meats, and cheeses. The bright acidity balances out creamy, fatty bites beautifully. Toss a few in grain bowls or hearty green salads for added pop and texture.

For entertaining, serve them in a small dish beside grilled meats or roasted vegetables. Their tang lifts up heavier mains and adds a burst of summer to cold-weather fare.

And don’t forget the brine! A splash in salad dressings or marinades brings a zesty edge you’ll crave.

Variations and Customizations

One of the best things about pickled tomatoes is how easy they are to personalize. Whether you prefer a spicy kick, a garlicky punch, or a hint of sweetness, there’s a version for you.

Spicy Pickled Tomatoes

Add red pepper flakes, sliced jalapeños, or even a dried chili to the jar for a bold, peppery finish. Just a small pinch can bring a warming heat that intensifies over time.

Garlic-Dill Version

For that classic deli flavor, double the garlic and add a hearty sprig of dill to each jar. This combo pairs wonderfully with sharp cheeses or grilled meats.

Sweet-and-Sour Style

Add a tablespoon of sugar to your brine for a mild sweetness that rounds out the vinegar. This version works especially well with apple cider vinegar and pairs nicely with roasted poultry.

Vegan or Low-Sodium Adjustments

This recipe is naturally vegan, but for lower sodium, reduce the salt and store the pickles for a shorter time (1 week max) to ensure freshness and flavor.

And if you’re feeling adventurous, try mixing in other vegetables like pearl onions, thin carrot slices, or green beans—great for colorful jars and layered flavor.

How to Store and Reheat

Once your pickled tomatoes are sealed and cooled, store them in the refrigerator. They’re best after 3 to 5 days and stay crisp and flavorful for up to 2 months when kept cold and unopened.

After opening, be sure to use clean utensils each time to avoid introducing bacteria. Always seal the jars tightly and return them to the fridge after use.

Do not heat pickled tomatoes, as this will soften them and affect the flavor. If you’re serving them warm, it’s best to place them on hot dishes just before serving rather than cooking them.

If you’re making a large batch, label your jars with the date so you can keep track of freshness. Over time, the flavors will deepen, and the tomatoes may soften a bit—but they’ll still be delicious and safe to eat as long as they smell fresh and the brine remains clear.

Can You Freeze Pickled Tomatoes?

Freezing pickled tomatoes isn’t recommended if you’re aiming to preserve their texture. While they’re safe to freeze, the delicate tomato skin tends to break down and become mushy once thawed. The brine also loses its clarity and crispness after a deep freeze.

That said, if you’re set on storing them longer and don’t mind a softer result, you can freeze them in freezer-safe jars or containers—just be sure to leave space for expansion. Thaw in the fridge and use within a week, ideally in cooked dishes where texture matters less, like stews or sauces.

For long-term storage, refrigeration is the best method.

Pickled Tomatoes Recipe Card

Pickled Tomatoes

Recipe by RebeccaCourse: SideCuisine: AmericanDifficulty: Easy

Servings

1

servings

Prep time

15

minutes

Cooking time

5

minutes

Calories

15

kcal

Quick refrigerator pickled tomatoes made with vinegar, garlic, herbs, and optional spice—perfect as a tangy snack or topping.

Gather Your Goodies

• 1 lb cherry or grape tomatoes (firm and unblemished)

• 1 cup distilled white vinegar (5% acidity)

• 1 cup filtered water

• 1 tablespoon kosher salt

• 2 cloves garlic, peeled

• 1 teaspoon whole black peppercorns

• 1 teaspoon mustard seeds (optional)

• 2–3 sprigs fresh dill or thyme (optional)

• 1/4 teaspoon red pepper flakes (optional for spice)

Let’s Get Cooking

• Wash tomatoes and dry completely. Pierce each tomato once with a toothpick or leave whole if small and firm.
• Boil jars for 10 minutes and let dry upside down on a clean towel.
• In a saucepan, combine vinegar, water, and kosher salt. Bring to a boil, stirring to dissolve salt. Add garlic, peppercorns, mustard seeds, and red pepper flakes if using.
• Tightly fill jars with tomatoes, layering in herbs and spices.
• Pour hot brine over tomatoes, covering completely. Leave 1/2 inch headspace. Remove air bubbles and wipe rims clean.
• Secure lids and let jars cool at room temperature for 1–2 hours. Refrigerate.
• Refrigerate for at least 24 hours before tasting. Best flavor develops after 3–5 days. Keeps for up to 2 months.

Notes

• Use white wine vinegar or apple cider vinegar for variation. Add a tablespoon of sugar for a sweet-and-sour flavor. Always refrigerate—this is a quick pickle, not shelf-stable for pantry storage. For a spicy version, increase red pepper flakes or add a sliced chili.

If you love easy preserves like this, don’t miss our crisp half-sour pickles recipe.

FAQs About Pickled Tomatoes

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Final Thoughts on Pickled Tomatoes

Pickled tomatoes are one of those pantry treasures that deliver big flavor from a simple process. They’re tart, crisp, and endlessly adaptable—adding brightness to everyday meals or bringing a zing to special platters. If you’ve never made your own pickles before, this is a warm and rewarding place to start.

Whether you enjoy them straight from the jar, paired with rich cheeses, or tucked into a roast beef sandwich, pickled tomatoes offer a delightful twist on preserving summer’s harvest. And once you try them, you may find yourself keeping a jar in the fridge year-round.

We’d love to hear how yours turn out—share your thoughts or leave a recipe rating. And if you enjoyed this recipe, take a peek at our cozy Puerto Rican beef stew or creamy Tuscan white bean skillet for more rustic kitchen comforts.