Prep Time: 20 minutes
Cook Time: 10 minutes
Marinating Time: 24 hours
Total Time: 24 hours 30 minutes
Servings: 6
Difficulty: Easy
Cuisine: International
Course: Condiment, Side Dish
Ingredients
- 2 pounds small Roma or cherry tomatoes
- 2 cups white vinegar
- 2 cups water
- 2 tablespoons kosher salt
- 2 tablespoons granulated sugar
- 4 garlic cloves, peeled
- 2 teaspoons black peppercorns
- 1 teaspoon mustard seeds
- 1 teaspoon coriander seeds
- 1 teaspoon dill seeds (optional)
- 2 bay leaves
- 1 teaspoon red pepper flakes (optional for heat)
- Fresh dill sprigs
- Fresh parsley sprigs
Equipment
- Large saucepan
- Clean glass jars with lids
- Knife
- Cutting board
- Measuring cups and spoons
- Tongs
Instructions
Step 1: Prepare the Tomatoes
Wash the tomatoes thoroughly under cool running water and pat them dry with a clean towel. If using Roma tomatoes, pierce each tomato once or twice with a toothpick to help the brine penetrate. Cherry tomatoes can also be pierced lightly.
Step 2: Sterilize the Jars
Wash the glass jars and lids in hot, soapy water. Rinse well and sterilize by placing them in boiling water for several minutes or by running them through the dishwasher’s sterilizing cycle. Allow them to dry completely.
Step 3: Make the Pickling Brine
In a large saucepan, combine the white vinegar, water, kosher salt, and sugar. Add the garlic cloves, peppercorns, mustard seeds, coriander seeds, dill seeds, bay leaves, and red pepper flakes if desired.
Bring the mixture to a gentle boil over medium-high heat while stirring until the sugar and salt dissolve completely. Reduce the heat and simmer for about 5 minutes.
Step 4: Fill the Jars
Place fresh dill and parsley sprigs into the bottom of each sterilized jar. Carefully pack the tomatoes into the jars without crushing them.
Pour the hot pickling brine over the tomatoes, making sure they are completely submerged while leaving about ½ inch of headspace at the top.
Step 5: Seal and Cool
Wipe the rims of the jars clean with a damp cloth. Secure the lids tightly.
Allow the jars to cool to room temperature before placing them in the refrigerator.
Step 6: Marinate
For the best flavor, refrigerate the pickled tomatoes for at least 24 hours before serving. They continue to develop flavor over the next several days.
Tips for Success
- Choose firm, ripe tomatoes without bruises.
- Cherry tomatoes remain especially crisp after pickling.
- Fresh herbs add vibrant flavor but can be substituted with dried herbs if necessary.
- Adjust the amount of red pepper flakes depending on your preferred spice level.
- Always keep the tomatoes submerged in the brine for optimal preservation.
- Store refrigerated and consume within 3 to 4 weeks.
Serving Suggestions
Pickled tomatoes pair beautifully with:
- Grilled chicken or steak
- Sandwiches and burgers
- Fresh green salads
- Charcuterie boards
- Cheese platters
- Roasted vegetables
- Potato salad
- Pasta salad
- Avocado toast
- Rice bowls
Storage
Store the jars in the refrigerator immediately after cooling. Keep the tomatoes fully covered by the brine. For the freshest taste and best texture, enjoy them within 3 to 4 weeks. Always use a clean utensil when removing tomatoes from the jar.
Recipe Variations
Spicy Pickled Tomatoes
Increase the red pepper flakes or add sliced jalapeños for extra heat.
Sweet Pickled Tomatoes
Add one extra tablespoon of sugar to create a sweeter flavor profile.
Herb Garden Version
Include fresh thyme, rosemary, basil, or oregano for additional herbal notes.
Mediterranean Style
Add sliced onions, oregano, and whole cloves of garlic for a Mediterranean-inspired variation.
Nutrition Information (Per Serving)
- Calories: 45
- Protein: 1 g
- Carbohydrates: 9 g
- Sugars: 6 g
- Fat: 0 g
- Saturated Fat: 0 g
- Fiber: 2 g
- Sodium: 560 mg
- Potassium: 240 mg
- Vitamin C: 18% Daily Value
- Vitamin A: 12% Daily Value
- Calcium: 2% Daily Value
- Iron: 3% Daily Value