Nothing captures summer’s bounty quite like tangy pickled tomatoes! As the season’s sun-ripened harvest arrives, these vibrant recipes offer a delicious way to preserve that fresh flavor. From quick refrigerator pickles to creative twists, we’ve gathered 18 irresistible ideas to inspire your kitchen adventures. Let’s dive into these zesty, mouthwatering options that will have you reaching for your canning jars in no time!
Spicy Garlic Dill Pickled Tomatoes
Forget everything you thought you knew about pickles—these Spicy Garlic Dill Pickled Tomatoes are about to become your new fridge obsession. They’re the zesty, crunchy, flavor-packed condiment you didn’t know you needed, ready to jazz up everything from burgers to charcuterie boards with a playful punch.
Serving: 2 pints | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– 1 pound firm, ripe cherry tomatoes
– 4 large, aromatic garlic cloves, thinly sliced
– 2 fresh dill sprigs, roughly chopped
– 1 cup distilled white vinegar
– 1 cup filtered water
– 1 tablespoon coarse kosher salt
– 1 tablespoon granulated white sugar
– 1 teaspoon crushed red pepper flakes
– ½ teaspoon whole black peppercorns
Instructions
1. Wash 1 pound firm, ripe cherry tomatoes thoroughly under cool running water, then pat them completely dry with a clean kitchen towel to prevent sogginess.
2. Use a sharp paring knife to prick a tiny hole in the bottom of each tomato—this helps the brine penetrate evenly for maximum flavor absorption.
3. Thinly slice 4 large, aromatic garlic cloves and roughly chop 2 fresh dill sprigs.
4. In a medium saucepan, combine 1 cup distilled white vinegar, 1 cup filtered water, 1 tablespoon coarse kosher salt, 1 tablespoon granulated white sugar, 1 teaspoon crushed red pepper flakes, and ½ teaspoon whole black peppercorns.
5. Bring the brine mixture to a rolling boil over medium-high heat, stirring occasionally until the salt and sugar dissolve completely, about 3–4 minutes.
6. Remove the saucepan from the heat immediately to preserve the vinegar’s sharpness and let it cool for 2 minutes.
7. Tightly pack the pricked tomatoes, sliced garlic, and chopped dill into two clean, 16-ounce glass jars, layering the ingredients evenly.
8. Carefully pour the hot brine over the tomatoes in the jars, leaving ½ inch of headspace at the top to allow for expansion during storage.
9. Seal the jars with lids and let them cool to room temperature on the counter for 1 hour before refrigerating.
10. Chill the jars in the refrigerator for at least 48 hours to let the flavors meld and the tomatoes fully pickle, developing their signature tangy crunch.
Unbelievably versatile, these tomatoes boast a crisp texture with a juicy burst, balanced by garlicky warmth and a subtle dill finish. Toss them into salads for a zingy twist, layer them on grilled cheese sandwiches, or simply snack straight from the jar—they’re the addictive upgrade your meals deserve.
Sweet and Sour Pickled Cherry Tomatoes
Yikes, your boring salad days are officially over! These sweet and sour pickled cherry tomatoes are about to become the zesty, pop-in-your-mouth superstar of your fridge, transforming everything from charcuterie boards to Tuesday night tacos with their vibrant, tangy punch.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– 1 pound of plump, jewel-toned cherry tomatoes
– 1 cup of crisp, distilled white vinegar
– 1/2 cup of granulated white sugar
– 1/2 cup of filtered water
– 1 tablespoon of coarse kosher salt
– 2 whole, fragrant garlic cloves, lightly smashed
– 1 teaspoon of whole black peppercorns
– 1/2 teaspoon of vibrant red pepper flakes
– 2 fresh, aromatic sprigs of dill
Instructions
1. Thoroughly rinse the plump, jewel-toned cherry tomatoes under cool running water and pat them completely dry with a clean kitchen towel.
2. Using a sharp paring knife, carefully prick a small ‘X’ into the bottom of each tomato to prevent them from bursting during pickling.
3. In a medium, non-reactive saucepan, combine the crisp, distilled white vinegar, granulated white sugar, filtered water, and coarse kosher salt.
4. Place the saucepan over medium-high heat and bring the mixture to a gentle simmer, stirring occasionally with a wooden spoon until the sugar and salt fully dissolve, about 3-4 minutes.
5. Remove the saucepan from the heat and immediately stir in the whole, fragrant garlic cloves, whole black peppercorns, and vibrant red pepper flakes.
6. Allow the brine to cool for 5 minutes off the heat so the flavors can meld without cooking the tomatoes.
7. Pack the pricked cherry tomatoes tightly into a clean, 1-quart glass jar, layering them with the fresh, aromatic sprigs of dill.
8. Carefully pour the warm brine over the tomatoes in the jar, ensuring they are completely submerged.
9. Let the jar cool to room temperature on the counter for 1 hour, then seal it with a lid and transfer it to the refrigerator.
10. Chill the pickled tomatoes for at least 24 hours before serving to allow the flavors to fully develop and penetrate.
Dazzlingly tangy and subtly sweet, these tomatoes develop a delightful crisp-tender texture and a gorgeous, infused hue. Try them skewered with fresh mozzarella for a quick caprese bite or chopped into a bright, chunky salsa for fish tacos—they bring a lively crunch and a puckery punch that makes every bite an event.
Classic Brined Pickled Green Tomatoes
Venture beyond the ordinary pickle jar and meet the tangy, crunchy superstar of summer’s end: brined pickled green tomatoes. These vibrant gems transform firm, unripe tomatoes into a zesty, crave-worthy treat that’s shockingly simple to make—no fancy canning required, just a brine that works its magic while you dream of your next sandwich upgrade. Trust me, your taste buds will thank you for this bold, puckery adventure.
Serving: 2 pints | Pre Time: 20 minutes | Cooking Time: 5 minutes
Ingredients
– 2 pounds firm, unripe green tomatoes, sliced into 1/4-inch thick rounds
– 2 cups filtered water
– 1 cup apple cider vinegar with a bright, tangy kick
– 2 tablespoons coarse kosher salt for a clean, crisp brine
– 4 cloves fresh garlic, thinly sliced for aromatic punch
– 2 teaspoons whole black peppercorns for subtle heat
– 2 teaspoons yellow mustard seeds for earthy depth
– 2 fresh dill sprigs with feathery fronds
– 1 teaspoon red pepper flakes for a gentle spicy kick
Instructions
1. Wash and dry 2 pounds of firm, unripe green tomatoes thoroughly.
2. Slice the tomatoes into uniform 1/4-inch thick rounds using a sharp knife for even pickling.
3. In a medium saucepan, combine 2 cups filtered water, 1 cup apple cider vinegar, and 2 tablespoons coarse kosher salt.
4. Heat the brine mixture over medium-high heat, stirring occasionally, until it reaches a gentle simmer and the salt fully dissolves, about 3–4 minutes.
5. Remove the saucepan from the heat and let the brine cool to room temperature, which prevents the tomatoes from becoming mushy.
6. Sterilize two 1-pint glass jars by washing them in hot, soapy water and rinsing well.
7. Divide 4 cloves of thinly sliced fresh garlic, 2 teaspoons whole black peppercorns, 2 teaspoons yellow mustard seeds, 2 fresh dill sprigs, and 1 teaspoon red pepper flakes evenly between the jars.
8. Pack the sliced green tomato rounds tightly into the jars, leaving about 1/2 inch of headspace at the top.
9. Pour the cooled brine over the tomatoes in the jars, ensuring all slices are fully submerged to prevent spoilage.
10. Seal the jars with lids and gently shake them to distribute the spices evenly.
11. Refrigerate the jars for at least 3 days before tasting, allowing the flavors to develop fully for the best results.
12. Store the pickled green tomatoes in the refrigerator for up to 1 month, checking occasionally for any signs of spoilage.
Embrace the crisp, tangy bite of these pickled delights—their firm texture holds up beautifully in salads or as a bold burger topping. For a creative twist, chop them finely and mix into a zesty relish or serve alongside grilled meats to cut through richness with their vibrant acidity.
Quick Refrigerator Pickled Tomatoes with Basil
Miraculously, your forgotten cherry tomatoes are about to become the star of your fridge with this shockingly simple pickle. Forget complicated canning—this is a lazy chef’s dream that transforms a humble pint into a tangy, herby condiment in mere minutes. Let’s turn those sad, wrinkling orbs into something spectacular before they stage a mutiny.
Serving: 1 pint | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
- 1 pint vibrant cherry tomatoes, halved
- 1/2 cup crisp white wine vinegar
- 1/2 cup filtered water
- 2 tablespoons granulated white sugar
- 1 tablespoon coarse kosher salt
- 3 large cloves garlic, thinly sliced
- 1/4 cup fresh basil leaves, roughly torn
- 1 teaspoon whole black peppercorns
- 1/2 teaspoon red pepper flakes
Instructions
- Wash and thoroughly dry a clean 16-ounce glass jar with a tight-fitting lid.
- Halve 1 pint of vibrant cherry tomatoes and pack them snugly into the jar.
- In a small saucepan, combine 1/2 cup crisp white wine vinegar, 1/2 cup filtered water, 2 tablespoons granulated white sugar, and 1 tablespoon coarse kosher salt.
- Heat the mixture over medium heat, stirring constantly, just until the sugar and salt fully dissolve, about 2-3 minutes—do not let it boil. Tip: Gentle heating preserves the vinegar’s bright acidity.
- Remove the saucepan from the heat and let the brine cool for 5 minutes.
- Add 3 large cloves of thinly sliced garlic, 1/4 cup of roughly torn fresh basil leaves, 1 teaspoon of whole black peppercorns, and 1/2 teaspoon of red pepper flakes directly to the jar with the tomatoes.
- Carefully pour the warm brine over the tomatoes and aromatics, ensuring they are completely submerged. Tip: Tap the jar gently on the counter to release any air bubbles.
- Seal the jar tightly with its lid and let it cool to room temperature on the counter for 1 hour.
- Transfer the jar to the refrigerator. Tip: For best flavor, let the pickles marinate for at least 24 hours before serving, gently shaking the jar once or twice.
What emerges is a delightful contrast: the tomatoes soften just enough to absorb the brine while retaining a gentle pop. Their sweet-tart flavor, infused with garlic and the anise-like kiss of basil, makes them perfect for topping avocado toast, tossing into a grain bowl, or simply snatching straight from the jar with a fork when no one’s looking.
Balsamic Pickled Heirloom Tomatoes
Hark! Have you ever stared at a pile of perfectly imperfect heirloom tomatoes and thought, “These beauties deserve more than just a salad”? Well, you’re in luck, because we’re about to transform them into a tangy, sweet, and downright addictive condiment that will make your taste buds do a happy dance. Get ready to pickle your way to flavor town!
Serving: 1 pint jar | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– 1 pound of vibrant, multi-colored heirloom tomatoes, halved or quartered
– 1 cup of aged balsamic vinegar with a rich, syrupy body
– 1/2 cup of granulated white sugar
– 1/2 cup of cool, filtered water
– 2 sprigs of fresh, aromatic thyme
– 1 teaspoon of coarse sea salt
– 1/2 teaspoon of whole black peppercorns
– 1 clean 16-ounce glass jar with a tight-fitting lid
Instructions
1. Wash and thoroughly dry your vibrant heirloom tomatoes, then cut them into halves or quarters depending on their size.
2. In a small saucepan over medium heat, combine the aged balsamic vinegar, granulated white sugar, cool filtered water, coarse sea salt, and whole black peppercorns.
3. Bring the mixture to a gentle simmer, stirring constantly with a wooden spoon until the sugar and salt have completely dissolved, which should take about 3-4 minutes. Tip: Avoid boiling vigorously to preserve the vinegar’s delicate flavor.
4. Remove the saucepan from the heat and immediately add the fresh thyme sprigs, letting them steep in the hot liquid for 1 minute to infuse their aroma.
5. Carefully pack the cut heirloom tomatoes into your clean 16-ounce glass jar, arranging them snugly but without crushing them.
6. Slowly pour the warm balsamic pickling liquid over the tomatoes in the jar, ensuring they are completely submerged. Tip: Leave about 1/2 inch of headspace at the top to prevent overflow when sealing.
7. Gently tap the jar on the counter to release any air bubbles trapped between the tomatoes.
8. Seal the jar tightly with its lid and let it cool to room temperature on your kitchen counter for about 1 hour. Tip: For best flavor, refrigerate the jar for at least 24 hours before serving to allow the pickling process to work its magic.
9. After chilling, your balsamic pickled heirloom tomatoes are ready to enjoy!
Finally, these pickled gems boast a delightful balance of sweet tanginess from the balsamic and a firm-yet-yielding texture that pops in your mouth. Fantastic as a bright topping for grilled meats, stirred into creamy goat cheese, or simply scooped straight from the jar when no one’s looking—they’re that irresistible!
Indian-Style Spicy Pickled Tomatoes
Hold onto your taste buds, folks, because we’re about to transform humble tomatoes into a jar of pure, spicy sunshine that packs more personality than a holiday party. This Indian-Style Spicy Pickled Tomatoes recipe is your secret weapon for adding a bold, tangy kick to everything from burgers to breakfast, and it’s so easy, you’ll wonder why you ever bought the boring stuff from the store.
Serving: 2 pints | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– 1.5 pounds of firm, ripe Roma tomatoes, washed and patted dry
– 1 cup of distilled white vinegar
– 1/2 cup of granulated white sugar
– 2 tablespoons of coarse kosher salt
– 1 tablespoon of whole black peppercorns
– 1 tablespoon of whole yellow mustard seeds
– 2 teaspoons of crushed red pepper flakes
– 4 fresh garlic cloves, peeled and lightly smashed
– 1-inch piece of fresh ginger root, peeled and thinly sliced
– 2 dried bay leaves
Instructions
1. Sterilize two 1-pint glass canning jars and their lids by submerging them in a large pot of boiling water for 10 minutes, then carefully remove and let them air-dry on a clean towel. (Tip: This step is crucial for food safety and keeping your pickles crisp.)
2. Core the firm, ripe Roma tomatoes and cut them into 1/2-inch thick wedges, then pack them tightly into the sterilized jars, leaving about 1/2 inch of space at the top.
3. In a medium stainless steel saucepan, combine the distilled white vinegar, granulated white sugar, coarse kosher salt, whole black peppercorns, whole yellow mustard seeds, crushed red pepper flakes, peeled and lightly smashed garlic cloves, peeled and thinly sliced fresh ginger root, and dried bay leaves.
4. Place the saucepan over medium-high heat and bring the mixture to a vigorous boil, stirring occasionally with a wooden spoon until the sugar and salt fully dissolve, which should take about 3-4 minutes.
5. Immediately pour the hot brine over the packed tomatoes in the jars, ensuring the liquid completely covers the tomatoes and fills to within 1/4 inch of the rim. (Tip: Use a funnel to avoid spills and ensure even distribution.)
6. Wipe the jar rims clean with a damp cloth, then screw on the sterilized lids until fingertip-tight—don’t overtighten, as air needs to escape during cooling.
7. Let the jars cool to room temperature on the counter for about 2 hours, then refrigerate them for at least 24 hours before opening to allow the flavors to meld. (Tip: For best results, wait 3 days; the pickles will develop a deeper, more complex taste.)
Marvel at the transformation: these tomatoes emerge with a satisfying crunch, a fiery tang from the vinegar and spices, and a subtle sweetness that balances the heat perfectly. Toss them into grain bowls for a zesty pop, layer them on grilled cheese sandwiches for an epic upgrade, or simply snack straight from the jar when you need a bold flavor fix.
Pickled Tomato and Onion Relish
Whew, have you ever stared at a pile of summer tomatoes and thought, “There has to be more to life than salad”? Well, buckle up, because we’re about to turn those juicy orbs and a humble onion into a condiment so zippy, it might just steal the show from your main dish. This isn’t just a relish; it’s a jar of pure, unadulterated flavor fireworks ready to launch onto your plate.
Serving: About 2 cups | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 1 pound of ripe, juicy plum tomatoes, cored and finely diced
– 1 medium yellow onion, finely diced (about 1 cup)
– 1/2 cup of granulated white sugar
– 1/2 cup of distilled white vinegar
– 1/4 cup of cool, filtered water
– 1 teaspoon of fine kosher salt
– 1/2 teaspoon of coarsely ground black pepper
– 1/4 teaspoon of crushed red pepper flakes (optional, for a kick)
Instructions
1. In a medium non-reactive bowl (like glass or stainless steel), combine the finely diced ripe plum tomatoes and finely diced medium yellow onion.
2. In a small saucepan over medium-high heat, combine the granulated white sugar, distilled white vinegar, cool filtered water, fine kosher salt, coarsely ground black pepper, and crushed red pepper flakes (if using).
3. Bring the saucepan mixture to a full, rolling boil, stirring occasionally with a spoon until the sugar is completely dissolved, which should take about 2-3 minutes.
4. Tip: Using a non-reactive bowl prevents any metallic taste from leaching into your acidic relish.
5. Immediately and carefully pour the hot liquid brine over the tomato and onion mixture in the bowl.
6. Gently stir the mixture with a spoon to ensure all the tomato and onion pieces are fully submerged and coated in the brine.
7. Tip: Pouring the hot brine over the raw vegetables helps them soften slightly and absorb the flavors more effectively.
8. Allow the mixture to cool to room temperature on your counter, uncovered, for about 1 hour.
9. Once cooled, cover the bowl tightly with plastic wrap or transfer the relish to a clean, airtight glass jar.
10. Refrigerate the relish for a minimum of 4 hours, but ideally overnight, to let the flavors fully meld and develop.
11. Tip: For the best texture and flavor, let it chill overnight—the onions will mellow, and the tomatoes will become perfectly tender-crisp.
12. Before serving, give the relish a good stir to redistribute the flavors.
The result is a relish with a fantastic sweet-tangy punch and a satisfying, tender-crisp texture that still has a bit of a bite. Spoon it over grilled sausages or burgers, fold it into chicken salad for a bright twist, or simply scoop it up with sturdy tortilla chips for the ultimate snack.
Fermented Pickled Tomatoes with Peppercorns
Nope, your regular pickles just got some serious competition! Meet the tangy, bubbly, and utterly addictive Fermented Pickled Tomatoes with Peppercorns—the jarred superhero that’ll rescue your sandwiches, salads, and snack attacks with a punch of probiotic pizzazz. Trust us, your taste buds are about to throw a party.
Serving: 1 quart jar | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 1 pound firm, ripe cherry tomatoes (washed and stems removed)
– 2 cups filtered water (chlorine-free for happy fermentation)
– 1 tablespoon fine sea salt (non-iodized for crisp results)
– 1 tablespoon whole black peppercorns (bold and aromatic)
– 2 cloves fresh garlic (peeled and lightly smashed)
– 1 small bunch fresh dill (frilly and fragrant)
Instructions
1. In a clean glass measuring cup, combine 2 cups filtered water and 1 tablespoon fine sea salt, stirring vigorously until the salt fully dissolves to create a brine.
2. Place 1 tablespoon whole black peppercorns, 2 cloves fresh garlic, and 1 small bunch fresh dill at the bottom of a sterilized 1-quart glass jar.
3. Tip: Use a funnel to avoid spills while adding ingredients to the jar.
4. Carefully add 1 pound firm, ripe cherry tomatoes to the jar, packing them snugly but without crushing them.
5. Pour the prepared brine over the tomatoes until they are completely submerged, leaving about 1 inch of headspace at the top of the jar.
6. Tip: Place a fermentation weight or a small, clean glass jar lid on top of the tomatoes to keep them fully under the brine during fermentation.
7. Seal the jar loosely with its lid to allow gases to escape, then place it in a cool, dark spot at room temperature (around 68–72°F).
8. Ferment the tomatoes for 5–7 days, checking daily for bubbles and a tangy aroma; after 3 days, taste a tomato to monitor flavor development.
9. Tip: If any white scum forms on the surface, simply skim it off with a clean spoon—it’s harmless but best removed.
10. Once fermented to your liking (slightly sour and fizzy), tighten the lid and transfer the jar to the refrigerator to halt fermentation.
Fizzing with a lively tang, these pickled tomatoes boast a crisp bite and a peppery kick that’ll jazz up your charcuterie boards or tuck perfectly into a grilled cheese sandwich. Get creative by chopping them into a zesty salsa or serving them alongside rich cheeses for a probiotic-packed snack that’s anything but boring.
Mexican Pickled Tomatoes with Jalapeños
Unbelievably, just when you thought your taco Tuesday couldn’t get any better, these zesty little flavor bombs are here to prove you wrong—they’re the tangy, spicy sidekick your meals have been desperately craving. Picture this: juicy tomatoes and fiery jalapeños, all swimming in a vibrant, punchy brine that’ll make your taste buds do a happy dance. Trust me, once you try these, you’ll want to put them on everything from eggs to burgers, and yes, even eat them straight from the jar like a snack-time rebel.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– 1 pound of ripe, juicy Roma tomatoes, sliced into ¼-inch thick rounds
– 2 fresh, vibrant jalapeño peppers, thinly sliced (seeds removed for milder heat)
– 1 cup of crisp, filtered water
– ¾ cup of tangy, high-quality white vinegar
– 2 tablespoons of fine, granulated white sugar
– 1 tablespoon of coarse, flaky sea salt
– 3 cloves of aromatic, pungent garlic, smashed
– 1 teaspoon of earthy, fragrant dried oregano
– ½ teaspoon of warm, toasty whole black peppercorns
Instructions
1. In a medium saucepan over medium-high heat, combine the crisp, filtered water, tangy, high-quality white vinegar, fine, granulated white sugar, coarse, flaky sea salt, aromatic, pungent garlic cloves, earthy, fragrant dried oregano, and warm, toasty whole black peppercorns.
2. Bring the mixture to a gentle boil, stirring occasionally until the sugar and salt fully dissolve, which should take about 3–4 minutes—this ensures a perfectly balanced brine.
3. Remove the saucepan from the heat and let the brine cool for 5 minutes to prevent the tomatoes from getting mushy when added.
4. While the brine cools, layer the ripe, juicy Roma tomato slices and fresh, vibrant jalapeño pepper slices in a clean, 1-quart glass jar, alternating for even distribution.
5. Carefully pour the warm brine over the tomatoes and jalapeños in the jar, making sure all pieces are fully submerged to promote even pickling.
6. Seal the jar tightly with a lid and let it cool to room temperature on the counter for 1 hour.
7. Transfer the jar to the refrigerator and chill for at least 4 hours, or ideally overnight, to allow the flavors to meld and intensify.
Crunchy, tangy, and with just the right kick, these pickled tomatoes bring a burst of brightness to any dish. Serve them piled high on grilled fish for a zesty twist, or chop them up into a fresh salsa to elevate your next barbecue—they’re the versatile condiment you never knew you needed!
Sweet Pickled Grape Tomatoes with Cinnamon
Zesty grape tomatoes meet their sweet-and-spicy soulmate in this unexpected pickle that’ll make your taste buds do a happy dance. Forget boring condiments—these little flavor bombs are about to become the star of your cheese board, salad, or even your next burger adventure. Let’s turn those tiny tomatoes into a jar of pure joy.
Serving: 1 pint jar | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– 1 pound plump, vibrant grape tomatoes
– 1 cup granulated white sugar
– 1 cup apple cider vinegar with a bright, tangy kick
– 1 cinnamon stick, whole and fragrant
– 1 teaspoon fine sea salt
– ½ teaspoon whole black peppercorns
Instructions
1. Rinse 1 pound of plump, vibrant grape tomatoes under cool water and pat them completely dry with a clean kitchen towel—this helps the brine cling better.
2. Using a sterilized toothpick or skewer, gently poke a tiny hole in the bottom of each tomato to prevent them from bursting during brining.
3. In a medium saucepan, combine 1 cup granulated white sugar, 1 cup apple cider vinegar, 1 cinnamon stick, 1 teaspoon fine sea salt, and ½ teaspoon whole black peppercorns.
4. Heat the mixture over medium-high, stirring occasionally with a wooden spoon, until the sugar fully dissolves and tiny bubbles form at the edges—this takes about 3–4 minutes; don’t let it boil vigorously.
5. Tip: Remove the pan from heat immediately once dissolved to preserve the vinegar’s bright acidity.
6. Carefully place the dried tomatoes into a clean, heatproof 1-pint glass jar, packing them snugly but without crushing.
7. Slowly pour the hot brine over the tomatoes, ensuring they are completely submerged; tap the jar gently on the counter to release any air bubbles.
8. Tip: Let the jar cool uncovered for 30 minutes at room temperature to avoid condensation, then seal tightly with a lid.
9. Refrigerate the jar for at least 48 hours before serving to allow the flavors to meld—the tomatoes will soften slightly and absorb the sweet-spicy notes.
10. Tip: For best results, shake the jar gently once a day during refrigeration to distribute the spices evenly.
Dazzlingly tangy with a warm cinnamon hug, these pickled tomatoes offer a juicy pop and a glossy sheen that elevates everything from grilled meats to creamy goat cheese. Try them chopped into a grain bowl for a sweet-sour crunch or skewered with olives as a festive cocktail garnish—they’re the little jar of magic your fridge never knew it needed.
Pickled Tomato Salad with Cucumbers and Dill
Zesty, zingy, and downright zippy—this isn’t your average salad. It’s a tangy, crunchy, and refreshingly tart pickled tomato salad that’s basically summer in a bowl, ready to wake up your taste buds with a playful punch.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 1 pound ripe, juicy cherry tomatoes, halved
– 1 large, crisp English cucumber, thinly sliced
– 1/4 cup finely chopped fresh dill
– 1/2 cup apple cider vinegar
– 1/4 cup granulated sugar
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly cracked black pepper
– 2 tablespoons extra-virgin olive oil
Instructions
1. In a medium saucepan over medium heat, combine 1/2 cup apple cider vinegar, 1/4 cup granulated sugar, 1 teaspoon kosher salt, and 1/2 teaspoon freshly cracked black pepper.
2. Whisk the mixture constantly for 3–4 minutes until the sugar and salt are fully dissolved and the liquid is just beginning to steam—do not let it boil.
3. Remove the saucepan from the heat and let the pickling liquid cool to room temperature, about 10 minutes. (Tip: Speeding this up? Pour it into a shallow bowl and pop it in the fridge for 5 minutes.)
4. While the liquid cools, place 1 pound halved cherry tomatoes and 1 large thinly sliced English cucumber in a large mixing bowl.
5. Pour the cooled pickling liquid over the tomatoes and cucumbers.
6. Add 1/4 cup finely chopped fresh dill and 2 tablespoons extra-virgin olive oil to the bowl.
7. Gently toss everything together with a large spoon until the vegetables are evenly coated. (Tip: Be gentle to keep those tomato halves intact for maximum crunch.)
8. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor. (Tip: Give it a quick stir halfway through to ensure every bite gets that tangy love.)
9. After chilling, give the salad one final gentle toss before serving.
Generously spoon this vibrant salad into bowls—it’s a crisp, juicy medley with a bright vinegar tang that mellows into a subtle sweetness. The cucumbers stay refreshingly snappy against the tender, pickled tomatoes, while the dill adds a herby freshness that makes it perfect piled on grilled chicken or scooped onto crusty bread for a quick, zesty bite.
Asian-Inspired Pickled Tomatoes with Soy and Ginger
Sick of the same old salad routine? Let’s shake things up with a tangy, umami-packed side that’s as easy as it is addictive. This quick-pickle wonder transforms humble tomatoes into a vibrant, flavor-bomb condiment that’ll have you reaching for seconds (and thirds!).
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 1 pound ripe, juicy cherry tomatoes, halved
– ½ cup unseasoned rice vinegar
– ¼ cup low-sodium soy sauce
– 2 tablespoons fragrant honey
– 1 tablespoon toasted sesame oil
– 1 (2-inch) piece fresh ginger, peeled and thinly sliced into matchsticks
– 2 cloves garlic, minced
– 1 teaspoon crushed red pepper flakes (optional, for heat)
Instructions
1. In a medium saucepan, combine ½ cup unseasoned rice vinegar, ¼ cup low-sodium soy sauce, 2 tablespoons fragrant honey, 1 tablespoon toasted sesame oil, 1 (2-inch) piece fresh ginger (peeled and thinly sliced into matchsticks), 2 cloves garlic (minced), and 1 teaspoon crushed red pepper flakes (if using).
2. Heat the mixture over medium heat, stirring occasionally, until it just begins to simmer and the honey dissolves completely, about 3–4 minutes. Tip: Don’t let it boil vigorously—you want to gently infuse the flavors without cooking off the vinegar’s brightness.
3. Immediately remove the saucepan from the heat and let the pickling liquid cool to room temperature, about 15–20 minutes.
4. While the liquid cools, place 1 pound ripe, juicy cherry tomatoes (halved) in a large, non-reactive bowl or a clean glass jar.
5. Once the pickling liquid is cool, pour it over the halved cherry tomatoes, ensuring they are fully submerged. Tip: Gently press down on the tomatoes with a spoon to help them soak up that savory goodness.
6. Cover the bowl or jar tightly with a lid or plastic wrap and refrigerate for at least 2 hours, or ideally overnight for maximum flavor penetration. Tip: For best results, give the container a gentle shake halfway through chilling to redistribute the liquid.
7. After chilling, serve the pickled tomatoes chilled or at room temperature.
Wow, what a transformation! The tomatoes become wonderfully plump and tender, soaking up the salty-sweet punch of soy and the zingy warmth of ginger. Toss them over grilled fish, pile them onto avocado toast, or simply devour them straight from the jar—they’re that good.
Pickled Green Tomatoes with Mustard Seeds
Tired of the same old pickles? Let’s shake things up with a tangy, crunchy twist that’ll make your taste buds do a happy dance. These pickled green tomatoes are the zesty, briny heroes your sandwiches, cheese boards, and snack cravings have been waiting for—no fancy skills required, just a jar and a little patience.
Serving: 2 pints | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– 1 pound firm, unripe green tomatoes, sliced into ¼-inch rounds
– 1 cup distilled white vinegar
– 1 cup filtered water
– 2 tablespoons granulated white sugar
– 1 tablespoon coarse kosher salt
– 1 tablespoon yellow mustard seeds
– 2 cloves fresh garlic, thinly sliced
– 1 teaspoon crushed red pepper flakes
– 2 fresh bay leaves
Instructions
1. Wash and dry two 1-pint glass jars with tight-fitting lids thoroughly.
2. Pack the sliced green tomatoes tightly into the jars, leaving ½ inch of headspace at the top.
3. In a medium saucepan over medium-high heat, combine the distilled white vinegar, filtered water, granulated white sugar, and coarse kosher salt.
4. Bring the mixture to a gentle boil, stirring occasionally until the sugar and salt fully dissolve, about 3–4 minutes.
5. Remove the saucepan from the heat and immediately stir in the yellow mustard seeds, thinly sliced fresh garlic, crushed red pepper flakes, and fresh bay leaves.
6. Carefully pour the hot brine over the tomatoes in the jars, ensuring they are completely submerged and leaving ¼ inch of headspace.
7. Tap the jars gently on the counter to release any air bubbles, then wipe the rims clean with a damp cloth.
8. Seal the jars with the lids and let them cool to room temperature on the counter for 1 hour.
9. Transfer the jars to the refrigerator and allow them to pickle for at least 48 hours before tasting—the flavors deepen beautifully over time.
10. Store the pickled tomatoes in the refrigerator for up to 3 weeks, always using a clean utensil to serve.
Perfectly crisp and tangy, these pickles boast a delightful pop from the mustard seeds and a subtle garlicky kick. Try them layered in a grilled cheese sandwich for a briny crunch or chopped into a potato salad to add a vibrant, acidic punch that’ll steal the show.
Lemon-Herb Pickled Tomatoes
Kick your taste buds into high gear with these zesty Lemon-Herb Pickled Tomatoes—they’re the tangy, bright condiment your fridge has been dreaming of. Think of them as summer’s sunshine captured in a jar, ready to jazz up everything from a humble sandwich to a fancy cheese board. Trust me, once you pop one, you’ll be hooked.
Serving: 1 pint jar | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– 1 pound of vibrant, firm cherry tomatoes
– 1 cup of crisp, filtered water
– 1 cup of sharp, distilled white vinegar
– 2 tablespoons of fine, granulated sugar
– 1 tablespoon of coarse kosher salt
– 2 cloves of aromatic, fresh garlic, thinly sliced
– 1 large, bright lemon, zested and juiced
– 1 tablespoon of fragrant, fresh dill fronds, roughly chopped
– 1 teaspoon of earthy, whole black peppercorns
– 1 teaspoon of floral, dried oregano
Instructions
1. Thoroughly wash 1 pound of vibrant, firm cherry tomatoes under cool running water, then pat them completely dry with a clean kitchen towel.
2. Using a sharp paring knife, carefully pierce a small ‘X’ into the bottom of each tomato to prevent bursting during pickling.
3. In a medium saucepan, combine 1 cup of crisp, filtered water, 1 cup of sharp, distilled white vinegar, 2 tablespoons of fine, granulated sugar, and 1 tablespoon of coarse kosher salt.
4. Place the saucepan over medium-high heat and bring the mixture to a rapid boil, stirring occasionally until the sugar and salt fully dissolve, about 3-4 minutes.
5. Remove the saucepan from the heat and immediately stir in the zest and juice from 1 large, bright lemon, 2 cloves of aromatic, fresh garlic (thinly sliced), 1 tablespoon of fragrant, fresh dill fronds (roughly chopped), 1 teaspoon of earthy, whole black peppercorns, and 1 teaspoon of floral, dried oregano. Tip: Adding herbs off the heat preserves their delicate flavors.
6. Pack the pierced tomatoes tightly into a clean, 1-pint glass jar, leaving about ½ inch of space at the top.
7. Slowly pour the hot pickling liquid over the tomatoes until they are completely submerged, ensuring all herbs and spices are distributed evenly. Tip: Tap the jar gently on the counter to release any air bubbles.
8. Seal the jar with its lid and let it cool to room temperature on the counter for 1 hour.
9. Once cooled, transfer the jar to the refrigerator and let the tomatoes pickle for at least 24 hours before serving. Tip: For best flavor, wait 48 hours—the tomatoes will become more tender and infused.
Eagerly pop open that jar after its chill time! You’ll be greeted with tomatoes that are delightfully crisp yet juicy, bursting with a lively tang from the lemon and a subtle herbal backbone. Toss them into a fresh green salad for a zingy crunch, layer them on avocado toast, or simply snack straight from the jar—they’re irresistibly puckery and bright.
Pickled Tomato Salsa Verde
Kick your salsa game up a notch with this tangy twist on a classic! We’re taking the vibrant flavors of salsa verde and giving them a zesty pickled tomato punch that’ll make your taste buds do a happy dance. Trust me, this condiment is about to become your new kitchen MVP—it’s bold, bright, and ridiculously versatile.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 1 cup of tangy pickled cherry tomatoes, drained and roughly chopped
– 1/2 cup of fresh cilantro leaves, packed and roughly chopped
– 1/4 cup of fresh parsley leaves, packed and roughly chopped
– 2 cloves of aromatic garlic, minced
– 1/4 cup of rich extra virgin olive oil
– 2 tablespoons of bright lime juice, freshly squeezed
– 1/2 teaspoon of fine sea salt
– 1/4 teaspoon of freshly ground black pepper
Instructions
1. Place the tangy pickled cherry tomatoes, fresh cilantro leaves, fresh parsley leaves, and aromatic garlic in a food processor.
2. Pulse the mixture 5-7 times until the ingredients are coarsely chopped but not pureed—you want some texture!
3. Add the rich extra virgin olive oil and bright lime juice to the food processor.
4. Pulse 3-4 more times just until the ingredients are combined and the salsa reaches a chunky, rustic consistency.
5. Transfer the salsa to a medium mixing bowl.
6. Stir in the fine sea salt and freshly ground black pepper with a spoon until evenly distributed.
7. Let the salsa rest at room temperature for 10 minutes to allow the flavors to meld together.
8. Taste and adjust seasoning if needed, but remember the pickled tomatoes already bring plenty of zing!
What you get is a salsa with a delightful crunch from the pickled tomatoes and a herbaceous kick from all that fresh greenery. The texture is wonderfully chunky and scoopable, while the flavor balances tangy, salty, and bright notes in every bite. Try it as a topping for grilled fish, a dip for crispy tortilla chips, or even stirred into scrambled eggs for a breakfast upgrade—it’s the condiment that keeps on giving!
Smoky Chipotle Pickled Tomatoes
Let’s be real—your taste buds are probably bored of the same old pickles. Lucky for you, we’re shaking things up with a jar of smoky, tangy, and slightly spicy magic that’ll make your sandwiches, tacos, and cheese boards do a happy dance. These Smoky Chipotle Pickled Tomatoes are the flavor upgrade you didn’t know you needed, ready to rescue your meals from monotony in just a few simple steps.
Serving: 2 pints | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– 1 pound ripe, firm cherry tomatoes, halved
– 1 cup crisp, filtered water
– 1 cup tangy distilled white vinegar
– 2 tablespoons coarse kosher salt
– 2 tablespoons fragrant granulated sugar
– 3 smoky chipotle peppers in adobo sauce, finely minced
– 2 cloves aromatic garlic, thinly sliced
– 1 teaspoon earthy whole black peppercorns
– 1 teaspoon bright coriander seeds
– 2 fresh bay leaves
Instructions
1. Thoroughly wash two 1-pint glass jars and their lids with hot, soapy water, then rinse and air-dry completely to ensure a sterile environment for pickling.
2. In a medium saucepan over medium-high heat, combine the filtered water, distilled white vinegar, coarse kosher salt, and fragrant granulated sugar.
3. Stir the mixture constantly with a wooden spoon until the salt and sugar fully dissolve, which should take about 2–3 minutes, then immediately remove the pan from the heat.
4. Evenly divide the halved cherry tomatoes between the two prepared jars, packing them in snugly but without crushing them.
5. To each jar, add half of the finely minced chipotle peppers in adobo sauce, thinly sliced aromatic garlic cloves, earthy whole black peppercorns, bright coriander seeds, and one fresh bay leaf.
6. Carefully pour the hot vinegar brine into the jars, leaving about 1/2 inch of headspace at the top to allow for expansion during storage.
7. Gently tap the jars on the counter to release any air bubbles, then use a clean spoon to press down the tomatoes so they are fully submerged in the brine.
8. Seal the jars tightly with their lids and let them cool to room temperature on the counter for about 1 hour.
9. Once cooled, transfer the jars to the refrigerator and allow them to pickle for at least 24 hours before serving to let the flavors fully develop and meld together.
Forget bland condiments—these tomatoes burst with a juicy tang that’s perfectly balanced by deep smoky heat and aromatic spices. Their firm-yet-tender texture holds up beautifully piled on grilled burgers or stirred into creamy guacamole for an instant flavor boost that’ll have everyone asking for your secret recipe.
Pickled Tomato and Pepper Medley
Oh, the humble pickle—often relegated to a sad garnish on a deli plate. But today, we’re giving it a vibrant, tangy glow-up that’s about to become your new fridge superstar. This Pickled Tomato and Pepper Medley is a confetti of summer flavors, ready to jazz up everything from a boring sandwich to a fancy cheese board with its sassy, briny charm.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 1 pound of ripe, juicy cherry tomatoes, halved
– 2 large, crisp bell peppers (one red, one yellow), thinly sliced
– 1 cup of distilled white vinegar
– 1 cup of filtered water
– 2 tablespoons of granulated white sugar
– 1 tablespoon of coarse kosher salt
– 4 cloves of aromatic garlic, smashed
– 1 teaspoon of whole black peppercorns
– 1 teaspoon of fragrant coriander seeds
– 2 fresh bay leaves
Instructions
1. In a medium saucepan, combine 1 cup of distilled white vinegar, 1 cup of filtered water, 2 tablespoons of granulated white sugar, and 1 tablespoon of coarse kosher salt.
2. Place the saucepan over medium-high heat and bring the mixture to a simmer, stirring occasionally until the sugar and salt fully dissolve, about 3-4 minutes. (Tip: Don’t let it boil vigorously—a gentle simmer preserves the vinegar’s bright acidity.)
3. Remove the saucepan from the heat and immediately add 4 cloves of smashed aromatic garlic, 1 teaspoon of whole black peppercorns, 1 teaspoon of fragrant coriander seeds, and 2 fresh bay leaves to the hot brine. Let it steep for 5 minutes to infuse the flavors.
4. While the brine steeps, pack 1 pound of halved ripe cherry tomatoes and the thinly sliced crisp bell peppers tightly into a clean, 1-quart glass jar.
5. Carefully pour the warm brine over the tomatoes and peppers in the jar, ensuring all the solids are completely submerged. (Tip: Use a spoon to press down gently if needed—this prevents floating bits that could spoil.)
6. Let the jar cool to room temperature on the counter for about 1 hour, then screw on the lid tightly.
7. Refrigerate the jar for at least 24 hours before serving to allow the flavors to fully develop. (Tip: For best results, wait 48 hours—the veggies will become more tender and flavorful.)
What you get is a crunchy, tangy-sweet symphony where the tomatoes pop with juicy brightness and the peppers add a crisp, vegetal counterpoint. Try it piled high on a grilled burger, tossed into a grain bowl for a zesty kick, or simply eaten straight from the jar when a pickle craving strikes—no judgment here!
Rosemary and Thyme Pickled Tomatoes
Yikes, your garden is exploding with tomatoes again, isn’t it? Instead of letting them turn into a mushy science experiment on your counter, let’s transform that summer bounty into something spectacularly tangy and herbaceous. This recipe for Rosemary and Thyme Pickled Tomatoes is your secret weapon for adding a bright, savory punch to everything from cheese boards to burgers, and it’s so easy you’ll wonder why you ever bought the jarred stuff.
Serving: 2 pints | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– 1 pound of firm, ripe cherry tomatoes (the little flavor bombs)
– 1 cup of crisp, filtered water
– 1 cup of sharp, distilled white vinegar
– 2 tablespoons of coarse kosher salt (for that perfect brine crunch)
– 1 tablespoon of fragrant, granulated sugar
– 4 sprigs of fresh, woody rosemary
– 6 sprigs of fresh, earthy thyme
– 2 cloves of pungent, fresh garlic, thinly sliced
– 1 teaspoon of vibrant, whole black peppercorns
– 1 teaspoon of fiery, crushed red pepper flakes (optional, for a kick)
Instructions
1. Thoroughly wash your firm, ripe cherry tomatoes and pat them completely dry with a clean kitchen towel. (Tip: Dry tomatoes prevent diluted brine, ensuring a crisp, snappy pickle.)
2. Using a sterile toothpick or skewer, gently poke a small hole in the bottom of each dried cherry tomato to allow the brine to penetrate fully.
3. Evenly divide the prepared tomatoes between two clean, 1-pint glass canning jars.
4. To each jar, add 2 sprigs of fresh, woody rosemary, 3 sprigs of fresh, earthy thyme, 1 sliced clove of pungent, fresh garlic, 1/2 teaspoon of vibrant, whole black peppercorns, and 1/2 teaspoon of fiery, crushed red pepper flakes (if using).
5. In a small, non-reactive saucepan, combine 1 cup of crisp, filtered water, 1 cup of sharp, distilled white vinegar, 2 tablespoons of coarse kosher salt, and 1 tablespoon of fragrant, granulated sugar.
6. Place the saucepan over medium-high heat and bring the mixture to a rapid boil, stirring occasionally until the salt and sugar are fully dissolved, which should take about 3-4 minutes. (Tip: A rolling boil guarantees your brine is fully saturated for maximum flavor infusion.)
7. Immediately and carefully pour the hot brine over the tomatoes and herbs in the jars, leaving about 1/2 inch of headspace at the top.
8. Gently tap each jar on the counter to release any trapped air bubbles, then use a clean utensil to press the tomatoes down, ensuring they are fully submerged in the brine.
9. Seal the jars with their lids and allow them to cool to room temperature on your counter for about 1 hour. (Tip: Cooling before refrigerating helps the flavors meld beautifully and prevents jar breakage from thermal shock.)
10. Once cooled, transfer the sealed jars to your refrigerator. Let the tomatoes pickle for at least 48 hours before enjoying to develop their full, complex flavor.
These pickled tomatoes offer a delightful pop of tangy, herb-infused brightness with a satisfyingly firm yet juicy texture. Tuck them into a grilled cheese sandwich for an epic upgrade, or chop them into a fresh potato salad for an instant flavor boost that will have everyone asking for your secret.
Summary
A fantastic collection of 18 tangy pickling tomato recipes to savor summer’s bounty! These creative ideas make preserving easy and delicious. We’d love to hear which recipes you try—leave a comment with your favorites and share this roundup on Pinterest to inspire fellow home cooks. Happy pickling!
