Mike's quick and easy pickled tomatoes - perfect for any tomatoes, including green tomatoes, cherry tomatoes, or slicers. They're zingy, garlicky, a little sweet, and you can add a little spicy kick if you want. Great for burgers, salads, or snacking, and more.
Help! I Have Too Many Tomatoes!
Sound familiar? When your garden is bursting with fresh tomatoes, what do you do with them all? Pickling is one of the easiest (and tastiest) ways to make them last.
We grow all kinds of tomatoes every year, right alongside our chili peppers. I give plenty away and we eat a ton fresh, but honestly, there’s always more. I freeze sauces and purees, sure, but Pickled Tomatoes are one of my favorite ways to preserve them. They stay crisp, flavorful, and last for months in the fridge.
Let's talk about how to pickle tomatoes, shall we?
Pickled Tomatoes Ingredients List
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Tomatoes. Any variety works - cherry, grape, Roma, or sliced larger tomatoes. You can even use green tomatoes.
- White Vinegar. Classic for pickling, but apple cider vinegar or red wine vinegar are great alternatives.
- Water. To balance the brine.
- Pickling Salt. Helps preserve and season the tomatoes. Avoid iodized salt to keep the brine clear.
- Garlic. For bold, garlicky flavor.
- Honey. Adds a touch of sweetness. You can substitute sugar or skip it altogether.
- Herbs. Fresh rosemary, fresh basil, dried bay leaves for herby goodness.
- Black Peppercorns. For a subtle peppery bite.
- Jalapeno Slices (Optional). For a spicy kick, if you like it hot.
How to Pickle Tomatoes - Step by Step
Step 1: Prep Your Jars and Tomatoes
Start by cleaning and sterilizing your jars. You can use a couple of pint-sized jars or one large quart jar, whatever you have on hand.
Slice or quarter your tomatoes, depending on their size. Cherry tomatoes can be left whole or halved, while larger tomatoes work best sliced.
Pack them snugly into the jars, leaving about ½ inch of headspace at the top. This helps prevent any brine from spilling over when you seal the jars.
Step 2: Make the Pickling Brine
In a medium saucepan, combine your white vinegar, water, pickling salt, garlic, honey, and black peppercorns.
Bring it to a quick boil - this helps dissolve the salt, infuse the garlic flavor, and activate the pickling process. Once it boils, remove from heat and let it cool slightly (just a few minutes so it’s hot but not boiling when you pour it over the tomatoes).
Step 3: Pour and Flavor
Carefully pour the warm brine over the tomatoes in the jars, making sure to fully cover them. Then, tuck in your fresh rosemary sprig, basil leaves, bay leaves, and optional jalapeno slices. The herbs and spices infuse the tomatoes with fresh, zesty flavors as they pickle.
Step 4: Seal and Refrigerate
Seal the jars with lids and let them cool to room temperature before moving them to the refrigerator.
You can taste them right away, but the flavor really develops after 24 hours. For the best results, give them a few days to pickle before digging in.
Boom! Done! Your pickled tomatoes are ready to go.
Mike's Recipe Tips & Notes
- Best Tomatoes. Cherry tomatoes or grape tomatoes hold up well and stay snappy, but Roma or heirloom slices give a softer, juicier bite. This also works for pickled green tomatoes.
- Best Vinegar. White vinegar keeps it classic, but you can sub in apple cider vinegar for a fruitier tang or red wine vinegar for a richer flavor.
- Extra Heat. Like it spicy? Add more jalapenos or toss in a dried chile de árbol or a pinch of red pepper flakes.
- Flavor Boosters. Want to get creative? Try adding a few slices of red onion, a teaspoon of mustard seeds, or a strip of lemon peel for a citrus pop.
- Quick Pickle Tip. The flavor deepens after a few days. They’re great after 24 hours but so much better after 3-4 days.
What to Do with Pickled Tomatoes (Best Ways to Eat Them!)
Pickled tomatoes are incredibly versatile, perfect for adding a pop of flavor to so many dishes. Here are some of my favorite ways to enjoy them:
- As a Snack Straight from the Jar. They’re crisp, juicy, and addictively tangy, perfect for a quick snack.
- On Burgers, Sandwiches, and Wraps. Swap out regular pickles and add these for an extra punch of flavor.
- In Salads. Toss them into fresh green salads, pasta salads, or grain bowls for a zesty bite.
- With Charcuterie Boards. Pickled tomatoes are a standout alongside cheeses, cured meats, olives, and crusty bread.
- Chopped into Salsas or Relishes. Dice them up and mix with fresh herbs for a quick relish or topping.
- As a Side for Grilled Meats. The vinegary pop from pickled tomatoes cuts through the richness of BBQ, grilled chicken, or steak in the best way.
- Tossed into Pasta. Stir them into warm or cold pasta dishes for a little extra zing.
Once you try them, you’ll be finding ways to use pickled tomatoes everywhere!
Storage
Store your pickled tomatoes in sealed jars in the refrigerator. They’re ready to eat after 24 hours and will keep for up to 3 months, as long as they stay fully submerged in the brine.
Always use clean utensils to remove tomatoes from the jar to prevent contamination. If you notice cloudiness, off smells, or mold, it’s time to toss them.
Can I Water Bath Can These Tomatoes?
Yes! For long-term pantry storage, you can water bath can them. Use sterilized jars and process in a boiling water bath for 15 minutes (adjust for altitude). Follow standard USDA canning safety guidelines.
If water bath canned, store unopened jars in a cool, dark pantry for up to 1 year. Once opened, refrigerate and use within 1 month.
Do Pickled Tomatoes Get Mushy?
Not if you use the right tomatoes! Firmer varieties like cherry or grape tomatoes hold up nicely and stay crisp with a nice bite, especially in refrigerator pickles. Sliced larger tomatoes will soften a bit more but should stay pleasantly tender, not mushy.
Quick Tips to Avoid Mushy Pickled Tomatoes:
- Use smaller, firmer tomatoes (cherry, grape, or Roma).
- Let the brine cool slightly before pouring it over the tomatoes. Excessive heat can make them mushy.
- Always keep them submerged in the brine in the fridge.
Pickled tomatoes will naturally soften a little over time, but when done right, they stay juicy and fresh-tasting for weeks.
That's it, my friends. I hope you enjoy my pickled tomatoes recipe. I'd love to hear how it turned out for you.
Cookbook Recommendation
If you enjoy spicy cooking, I hope you'll check out my cookbook! 75 easy recipes with big, bold flavor.
- The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)
Tools Used For This Recipe
- Ball Wide Mouth Clear Glass Canning Quart 32 Oz Mason Jars with Lids, 12 Pack - I love these for pickling, and also making kombucha and general storage.
Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.
Looking for More Pickling Recipes?
- Refrigerator Pickled Peppers Recipe - Quick pickle method for all chili pepper types.
- Pickled Jalapenos - The most popular choice for pickling!
- Taqueria-Style Pickled Jalapenos and Carrots - You'll love these, just like your favorite Mexican restaurant.
- Refrigerator Pickles (Hot Pickles) - These are great on burgers, sandwiches, and so much more.
- Pickled Red Onions - Great on sandwiches but also tacos.
- Pickling Spice for Pickled Chili Peppers - Spice up your pickles with a large potential variety of herbs and spices.
- How to Pickle Peppers - a Guide. Use this guide to pickle peppers of any kind.
Pickling is one of my favorite ways to stretch the harvest, and these tomatoes prove just how easy it can be. If you make them, I’d love to hear about it! Tag me @ChiliPepperMadness and happy pickling!
Pickled Tomatoes Recipe
Ingredients
- 1 pound tomatoes or as many as you can fit, cut into quarters or sliced (any variety works: cherry, Roma, or slicers)
- 1 cup white vinegar
- 1 cup water
- 1 tablespoon pickling salt
- 2-3 cloves garlic smashed (or more as desired)
- 1 tablespoon honey
- 1 teaspoon black peppercorns
- 1 sprig fresh rosemary or use 1 teaspoon dried
- 2-3 fresh basil leaves or use 1 teaspoon dried
- 2-3 bay leaves
- 1/2-1 jalapeno sliced (optional, for spicy heat)
Instructions
- Pack the tomatoes into cleaned/sterilized 1-pint jars or a larger quart jar, leaving a little headspace.
- In a saucepan, combine vinegar, water, salt, garlic, honey, and peppercorns. Bring to a quick boil, then remove from heat.
- Cool slightly, then pour the warm brine over the tomatoes. Tuck in the rosemary, basil, bay leaves, and jalapeños (if using).
- Seal the jars and refrigerate. Let them sit for at least 24 hours to develop flavor (they can be eaten right away if desired).
- Enjoy within 3 months, keeping the tomatoes submerged and refrigerated.
Notes
Nutrition Information
Lorna says
Fun. A new way to keep tomatoes. Can I keep the tomatoes whole.
Mike Hultquist says
You sure can, Lorna. They take up a lot more room whole, but totally doable! Enjoy!