Tangy Delight: Homemade Pickled Tomatoes

Here’s a delightful and easy-to-make recipe for pickled tomatoes. These tangy treats are bursting with flavor and make a perfect addition to sandwiches, salads, and charcuterie boards. Let’s dive into the recipe and get those jars ready!


  • 2 pounds firm and ripe tomatoes
  • 2 cups white vinegar
  • 2 cups water
  • 1/4 cup granulated sugar
  • 2 tablespoons pickling salt or 3 tablespoons kosher salt
  • 2 cloves of garlic, peeled
  • 2 teaspoons black peppercorns
  • 2 teaspoons mustard seeds
  • 2 dried bay leaves
  • Optional: a pinch of red pepper flakes for some heat


  1. Sterilize the jars: Start by thoroughly washing and sterilizing the glass jars and lids you’ll be using to store the pickled tomatoes. You can do this by submerging them in boiling water for a few minutes or running them through the dishwasher.
  2. Prepare the tomatoes: Rinse the tomatoes under cool water and pat them dry. Remove the stems and cut them into desired sizes. If using cherry tomatoes, you can leave them whole or halve them.
  3. Create the pickling brine: In a medium-sized saucepan, combine the white vinegar, water, sugar, salt, garlic cloves, black peppercorns, mustard seeds, bay leaves, and optional red pepper flakes. Bring the mixture to a boil over medium heat, stirring occasionally until the sugar and salt have dissolved completely.
  4. Pack the jars: Carefully place the tomato pieces into the sterilized jars, leaving about 1/2 inch of headspace at the top. Ensure the tomatoes are packed tightly but without damaging them.
  5. Add the brine: Pour the hot pickling brine into the jars, covering the tomatoes completely while leaving that 1/2 inch of headspace. Use a clean utensil to gently remove any air bubbles trapped inside.
  6. Seal the jars: Wipe the rims of the jars with a clean, damp cloth to ensure they are free from any spills or residue. Place the lids on the jars and tighten them securely.
  7. Store and cure: Allow the pickled tomatoes to cool completely at room temperature. Once cooled, store the jars in the refrigerator for at least 1 week to allow the flavors to meld and the tomatoes to pickle. The longer they sit, the better the flavor!
  8. Enjoy: After the curing period, your homemade pickled tomatoes are ready to be savored. Serve them alongside sandwiches, burgers, salads, or enjoy them straight out of the jar as a tangy snack!

* Properly stored, these pickled tomatoes can last in the refrigerator for up to several months.

Congratulations on creating your own batch of delicious pickled tomatoes! These tangy and vibrant treats will elevate your culinary creations and add a burst of flavor to any dish. Get creative and experiment with different herbs and spices to customize your pickling brine. Enjoy the satisfaction of homemade pickles and share them with friends and family. Happy pickling!

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