Preparation Time: 15 minutes Marination Time: 4 hours (minimum, up to overnight for maximum flavor) Total Time: 4 hours 15 minutes Yield: 2 cups
Difficulty: Easy Flavor Intensity: Tangy, Herby, slightly Sweet and Spicy
Ingredients
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Tomatoes: 2 cups of ripe, firm cherry or grape tomatoes. If you have larger tomatoes, cut them into bite-sized pieces.
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Vinegar: 1 cup of white distilled vinegar or apple cider vinegar. This is the key to that signature tangy flavor.
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Water: ½ cup of water. It dilutes the vinegar slightly and helps dissolve the sugar and salt.
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Sugar: 1 tablespoon of granulated sugar. This balances the acidity of the vinegar and creates a subtle sweetness. You can add more if you prefer a sweeter pickle.
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Salt: 1 teaspoon of kosher salt. This is essential for seasoning and helps draw out the tomatoes’ natural juices.
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Garlic: 2 cloves of garlic, smashed or thinly sliced. This adds a wonderful depth of flavor.
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Red Pepper Flakes: ½ teaspoon of red pepper flakes (optional, for a kick). Adjust to your preference.
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Fresh Herbs: ½ cup of fresh herbs, chopped. We recommend a mix of dill, parsley, and/or basil. Dill is a classic for pickling, while basil adds a lovely aromatic note.
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Mustard Seeds: 1 teaspoon of yellow mustard seeds (optional). These add a delightful pop of flavor and texture.
Equipment
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Cutting board
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Knife
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Medium-sized saucepan
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Whisk
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Clean glass jar (at least 1 pint capacity)
Instructions
1. Prepare the Tomatoes:
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Give your tomatoes a thorough wash under cold, running water. Pat them dry.
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For cherry or grape tomatoes: Prick each one 2-3 times with a toothpick or the tines of a fork. This will allow the brine to easily penetrate the skin and flavor the entire tomato. Alternatively, you can cut them in half.
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For larger tomatoes: Cut them into ½-inch cubes.
2. Make the Brine:
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In your saucepan, combine the vinegar, water, sugar, and salt.
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Place the saucepan over medium heat and bring it to a simmer.
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Whisk the ingredients together until the sugar and salt have completely dissolved.
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Add the garlic and red pepper flakes (if using) and let them simmer for 1-2 minutes to infuse their flavors.
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Turn off the heat.
3. Pack the Jars:
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Place a small amount of the fresh herbs and mustard seeds (if using) in the bottom of your clean glass jar.
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Carefully add the prepared tomatoes to the jar, layering them with the remaining fresh herbs and mustard seeds. Pack them as tightly as possible without crushing the tomatoes.
4. Pour and Seal:
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Slowly pour the hot brine over the tomatoes, making sure they are completely covered. The brine should come to within about ½ inch of the top of the jar.
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Gently tap the jar on the counter to release any trapped air bubbles.
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Wipe any spills from the rim of the jar and tightly seal it with the lid.
5. Chill and Enjoy:
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Let the jar cool to room temperature on the counter for about 30 minutes.
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Transfer the jar to the refrigerator.
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For the best flavor, allow the tomatoes to marinate for at least 4 hours, or overnight. They will become more flavorful and tangy with each passing hour.
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These pickled tomatoes can be stored in the refrigerator for up to 2 weeks.
Serving Suggestions
Now that you have a jar of these delicious pickled tomatoes, how should you enjoy them? The possibilities are endless!
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Snacking: Simply grab a fork and enjoy them right out of the jar.
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Salads: They add a vibrant, zesty pop to any green salad. Try them in a Caprese salad, a Greek salad, or a simple side salad with a light vinaigrette.
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Sandwiches and Burgers: Swap out traditional pickles for these pickled tomatoes on your next sandwich or burger. Their tangy, herbal flavor is a perfect match for savory ingredients.
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Appetizers: Serve them as part of a charcuterie board with cured meats, cheeses, and crackers. They’re also delicious on their own as a small plate.
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Grain Bowls and Pasta: Add a spoonful of pickled tomatoes to your favorite grain bowl or pasta dish for a burst of flavor. They pair beautifully with ingredients like quinoa, farro, and various pasta shapes.
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Omelets and Scrambled Eggs: Stir a few pickled tomatoes into your eggs for a flavor-packed breakfast.
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Side Dish: Serve them alongside grilled or roasted meats and vegetables.
Recipe Notes and Tips
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Tomato Selection: For best results, use firm, ripe tomatoes. Overly soft or mealy tomatoes will become mushy after pickling. Cherry and grape tomatoes are ideal because of their small size and firm skin.
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Brine Customization: Feel free to adjust the brine ingredients to your liking. For a sweeter pickle, increase the amount of sugar. For a spicier kick, add more red pepper flakes or even a pinch of cayenne pepper.
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Vinegar Substitutions: While white distilled and apple cider vinegar are classic choices, you can experiment with other types of vinegar, such as white wine vinegar or rice vinegar. Each will impart a slightly different flavor profile.
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Additions: Think beyond the basics! You can add other ingredients to the jar, such as thinly sliced red onion, peppercorns, coriander seeds, or a small slice of lemon or lime.
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Storage: These pickled tomatoes are best enjoyed within 2 weeks. As they sit, the flavor will continue to develop and intensify. Always use a clean utensil when scooping them from the jar to prevent contamination.
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Serving Temperature: While they are delicious cold straight from the fridge, you can also bring them to room temperature before serving if you prefer.
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Liquid Leftover? Don’t throw away that flavorful brine! It can be reused to pickle another batch of tomatoes, or even other vegetables like cucumbers, onions, or green beans. It also makes a great addition to vinaigrettes and marinades.
Nutrition Information
(Note: This is an approximation and will vary slightly based on the exact ingredients and proportions used.)
Serving Size: ¼ cup (approximately 4-5 pickled tomatoes)
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Calories: 25
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Total Fat: 0g
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Saturated Fat: 0g
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Sodium: 250mg
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Total Carbohydrates: 6g
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Dietary Fiber: 1g
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Sugars: 5g
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Protein: 1g
