Pickled Tomatoes Recipe

A large jar of Pickled Tomatoes on a table

5 from 1 vote

Quick and easy pickled tomatoes - zingy, garlicky, a little sweet, with optional heat, perfect for burgers, salads, or snacking. Works with any tomatoes!

Prep Time10

Cook Time10

Course: Appetizer, Preserving

Cuisine: American

Keyword: tomatoes

Servings:

Calories: 34kcal

Author: Mike Hultquist

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

Calories estimated from brine ingredients; actual values may vary.

Nutrition