Summer has finally arrived, and with it comes the perfect excuse to indulge in a refreshing glass of tangy, crunchy, and utterly delicious pickled tomatoes. Whether you’re looking for a simple snack or a flavorful addition to your summer salads and sandwiches, these 16 recipes are sure to satisfy your cravings.
From spicy garlic cherry tomatoes to honey-ginger grape tomatoes, we’ve got you covered with an array of flavor combinations that will take your taste buds on a wild ride. So, grab those juicy tomatoes and get ready to pickle your way into the heart of summer!
Spicy Garlic Pickled Cherry Tomatoes
Add a tangy twist to your meals with these flavorful and spicy pickled cherry tomatoes!
Ingredients:
– 1 pint cherry tomatoes, halved
– 1/2 cup (120 ml) white vinegar
– 1/4 cup (60 ml) water
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon red pepper flakes
– Salt and black pepper, to taste
Instructions:
1. In a large bowl, combine cherry tomatoes, white vinegar, water, garlic, ginger, red pepper flakes, salt, and black pepper.
2. Stir well to combine, making sure all tomatoes are coated with the pickling liquid.
3. Cover the bowl with plastic wrap and refrigerate for at least 24 hours or up to 48 hours to allow flavors to meld.
4. Before serving, give the mixture a good stir and adjust seasoning if needed.
Cooking Time: 24-48 hours (refrigeration time)
Sweet and Sour Pickled Green Tomatoes
Sweet and Sour Pickled Green Tomatoes Recipe
Add a tangy twist to your meals with this easy-to-make recipe featuring sweet and sour pickled green tomatoes.
Ingredients:
– 4 cups green tomatoes, sliced into 1/4-inch thick rounds
– 1 cup white vinegar
– 1/2 cup sugar
– 1/4 cup water
– 1/4 cup chopped fresh dill
– Salt, to taste
Instructions:
1. In a large bowl, combine the tomato slices and salt. Let it sit for 30 minutes to allow the tomatoes to release their excess moisture.
2. Rinse the tomato slices with cold water to remove excess salt. Drain well and pat dry with paper towels.
3. In a medium saucepan, combine the vinegar, sugar, and water. Bring the mixture to a boil over medium-high heat, stirring until the sugar dissolves.
4. Reduce the heat to medium-low and simmer for 10 minutes.
5. Pack the tomato slices into clean glass jars or containers. Pour the hot pickling liquid over the tomatoes, leaving about 1/2 inch of headspace.
6. Seal the jars and let them cool to room temperature. Store in the refrigerator.
Cooking Time: 30 minutes (including preparation time)
Yield: 4-6 servings
Dill and Mustard Seed Pickled Tomatoes
Add a tangy twist to your tomato game with this easy recipe that combines the freshness of dill and the punch of mustard seeds. Perfect for topping sandwiches, salads, or using as a condiment.
Ingredients:
– 4 cups cherry tomatoes, halved
– 1 cup white vinegar
– 1/2 cup water
– 1/4 cup granulated sugar
– 2 tbsp kosher salt
– 1 tsp whole black peppercorns
– 1 tsp dried dill weed
– 1 tsp mustard seeds
Instructions:
1. In a large bowl, combine cherry tomatoes, vinegar, water, sugar, salt, black peppercorns, and dill weed.
2. Stir until the sugar has dissolved.
3. Bring the mixture to a boil over medium-high heat.
4. Reduce heat to low and simmer for 15 minutes or until the liquid has thickened slightly.
5. Remove from heat and stir in mustard seeds. Let cool completely before refrigerating.
Cooking Time: 20-25 minutes
Quick Refrigerator Pickled Roma Tomatoes
Transform fresh Roma tomatoes into tangy and flavorful pickles with this simple recipe.
Ingredients:
– 4-6 Roma tomatoes, halved
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1 tablespoon sugar
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– Fresh parsley or dill, chopped (optional)
Instructions:
1. In a large bowl, combine the tomato halves, sugar, salt, and black pepper.
2. In a separate bowl, whisk together the vinegar, water, and any additional herbs you’d like to add (such as parsley or dill).
3. Pour the vinegar mixture over the tomatoes, ensuring they are completely submerged.
4. Cover the bowl with plastic wrap and refrigerate for at least 24 hours or up to 5 days.
5. Once pickled, store in an airtight container in the refrigerator.
Cooking Time: 1 hour (to allow flavors to meld)
Enjoy your tangy and delicious Quick Refrigerator Pickled Roma Tomatoes!
Balsamic Vinegar Pickled Tomatoes with Basil
Add a tangy twist to your salads and sandwiches with these sweet and sour pickled tomatoes.
Ingredients:
– 2 lbs cherry tomatoes, halved
– 1 cup balsamic vinegar
– 1/4 cup water
– 2 tbsp granulated sugar
– 2 tsp salt
– 1 tsp black pepper
– 1/4 cup fresh basil leaves, chopped
Instructions:
1. In a medium saucepan, combine balsamic vinegar, water, sugar, salt, and black pepper.
2. Bring the mixture to a boil over high heat, then reduce heat to medium-low and simmer for 10 minutes.
3. Pack the tomato halves into a clean glass jar or container with tight-fitting lid. Pour the hot pickling liquid over the tomatoes, leaving about 1/4 inch headspace.
4. Add chopped basil leaves on top of the tomatoes.
5. Let the mixture cool to room temperature, then refrigerate for at least 24 hours before serving.
Cooking Time: 10 minutes + chilling time (at least 24 hours)
Indian-Style Pickled Tomatoes with Turmeric and Fenugreek
Experience the tangy flavor of Indian-style pickling with this recipe for tomatoes infused with the warmth of turmeric and the earthiness of fenugreek.
Ingredients:
– 2 lbs ripe tomatoes, chopped
– 1/4 cup mustard oil or vegetable oil
– 1 tsp ground turmeric
– 1 tsp ground fenugreek leaves (methi)
– 1 tsp salt
– 1/2 tsp red chili powder (optional, adjust to taste)
– 1/4 cup white vinegar
Instructions:
1. In a large bowl, combine the chopped tomatoes, oil, turmeric, fenugreek, salt, and red chili powder (if using). Mix well.
2. Cover the bowl with plastic wrap or a lid and let it sit at room temperature for 24 hours to allow the flavors to meld.
3. After 24 hours, add the white vinegar and stir well to combine.
4. Transfer the pickled tomatoes to an airtight container and refrigerate for up to 2 weeks.
Cooking Time: None required! Let the flavors develop naturally over time.
Enjoy your delicious Indian-style pickled tomatoes with turmeric and fenugreek!
Mexican Escabeche Pickled Tomatoes with Jalapeños
A classic Mexican condiment, Escabeche is a tangy and spicy pickling recipe that’s perfect for topping tacos, grilled meats, or using as a dip. This recipe adds a twist by incorporating jalapeños for an extra kick.
Ingredients:
– 1 pound fresh tomatoes, cored and halved
– 1/4 cup lime juice
– 1/4 cup white vinegar
– 2 cups water
– 2 tablespoons salt
– 1/4 cup chopped cilantro
– 2 jalapeños, sliced
– 1/4 teaspoon black pepper
Instructions:
1. In a large bowl, combine tomatoes, lime juice, vinegar, water, and salt. Let it sit for at least 30 minutes to allow the flavors to meld.
2. Add chopped cilantro and sliced jalapeños to the tomato mixture. Stir well.
3. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight to allow the pickling process to take place.
4. Serve chilled, garnished with additional cilantro if desired.
Cooking Time: 30 minutes + refrigeration time (at least 4 hours)
Lemon-Herb Pickled Heirloom Tomatoes
Elevate your snacking game with this refreshing recipe that combines the sweetness of heirloom tomatoes with the brightness of lemon and herbs. Perfect for a light lunch or as a tangy accompaniment to grilled meats or cheeses.
Ingredients:
– 4-6 heirloom tomatoes, sliced into 1/4-inch thick rounds
– 1 cup (250ml) white wine vinegar
– 1/2 cup (125ml) freshly squeezed lemon juice
– 1/4 cup (60g) granulated sugar
– 1 tsp dried thyme
– 1 tsp chopped fresh parsley
– Salt and pepper, to taste
Instructions:
1. In a large bowl, whisk together vinegar, lemon juice, sugar, thyme, and parsley until well combined.
2. Add the sliced tomatoes to the marinade and toss gently to coat.
3. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight (8-12 hours).
4. Before serving, give the tomatoes a gentle stir and season with salt and pepper to taste.
Cooking Time: 4 hours (minimum) to 12 hours (optimal)
Honey-Ginger Pickled Grape Tomatoes
Sweet and tangy, these Honey-Ginger Pickled Grape Tomatoes are the perfect addition to any meal or snack.
Ingredients:
– 1 pint grape tomatoes, halved
– 1/2 cup honey
– 1/4 cup apple cider vinegar
– 2 tablespoons fresh ginger, grated
– 1 tablespoon salt
– 1/4 teaspoon black pepper
Instructions:
1. In a large bowl, combine the grape tomato halves, honey, apple cider vinegar, grated ginger, salt, and black pepper.
2. Toss to coat the tomatoes evenly with the honey-ginger mixture.
3. Cover the bowl with plastic wrap or a lid and refrigerate for at least 24 hours or up to 72 hours for the flavors to meld together.
Cooking Time:
– Refrigeration time: 24-72 hours
Smoky Chipotle Pickled Tomatoes
Transform ripe tomatoes into tangy, smoky condiments that add depth to any dish. These pickles are perfect for topping tacos, grilled meats, or using as a side dish.
Ingredients:
• 1 pint cherry tomatoes
• 1/2 cup (120 ml) white vinegar
• 1/4 cup (60 ml) chipotle peppers in adobo sauce
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
Instructions:
1. In a medium saucepan, combine vinegar, chipotle peppers, sugar, salt, and black pepper.
2. Bring the mixture to a boil over medium-high heat, stirring occasionally.
3. Reduce heat to low and simmer for 5 minutes.
4. Pack cherry tomatoes into a clean glass jar or container with tight-fitting lid.
5. Pour the pickling liquid over the tomatoes, making sure they’re completely covered.
6. Refrigerate for at least 24 hours before serving.
Cooking Time: 25-30 minutes (including simmering time)
Korean Gochujang Pickled Tomatoes
This sweet and spicy recipe is a twist on traditional pickling, infusing Korean chili flakes (gochugaru) into the process. The result is a tangy, slightly smoky, and addictively flavorful condiment perfect for topping grilled meats, vegetables, or using as a dip.
Ingredients:
– 1 lb cherry tomatoes, halved
– 1/2 cup Gochujang (Korean chili paste)
– 1/4 cup rice vinegar
– 1/4 cup sugar
– 1/4 cup water
– 2 tbsp sesame oil
– 1 tsp garlic, minced
– Salt and black pepper, to taste
Instructions:
1. In a large bowl, whisk together Gochujang, rice vinegar, sugar, and water until dissolved.
2. Add the halved tomatoes, sesame oil, garlic, salt, and black pepper to the bowl. Toss gently to combine.
3. Cover the bowl with plastic wrap and refrigerate for at least 24 hours or up to 5 days.
4. Before serving, give the pickled tomatoes a good stir and adjust seasoning if needed.
Cooking Time: 24 hours (or up to 5 days in the refrigerator)
Bread and Butter Pickled Green Tomatoes
Transform green tomatoes into a tangy and sweet condiment perfect for topping burgers, sandwiches, or using as a side dish.
Ingredients:
– 2 lbs green tomatoes, sliced into 1/4-inch thick rounds
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) bread and butter pickling liquid (see note)
– 1/4 cup (60g) granulated sugar
– 1/4 teaspoon salt
Instructions:
1. In a large bowl, combine sliced green tomatoes and salt. Let it sit for 30 minutes to allow the tomatoes to release their excess moisture.
2. Rinse the tomato slices with cold water to remove excess salt. Pat dry with paper towels.
3. In a saucepan, combine white vinegar, bread and butter pickling liquid, sugar, and spices (if using). Bring to a boil over medium-high heat.
4. Reduce heat to medium-low and simmer for 10 minutes or until the liquid has thickened slightly.
5. Pack the tomato slices into clean glass jars or containers. Pour the hot pickling liquid over the tomatoes, leaving about 1/2 inch of headspace.
6. Store in the refrigerator for at least 24 hours before serving. The longer it sits, the more flavorful it becomes.
Cooking Time: None (refrigerate after preparation)
Rosemary and Thyme Pickled Plum Tomatoes
A flavorful twist on traditional pickling, these rosemary and thyme-infused plum tomatoes add a new dimension to your favorite recipes. Perfect for sandwiches, salads, or as a snack.
Ingredients:
– 1 pound plum tomatoes, sliced
– 1/4 cup pickling liquid (see below)
– 2 sprigs fresh rosemary, chopped
– 1 sprig fresh thyme, chopped
– Salt and pepper to taste
Pickling Liquid:
– 1 cup white vinegar
– 1/2 cup water
– 1 tablespoon honey
– 1 teaspoon salt
Instructions:
1. In a large bowl, combine sliced plum tomatoes and chopped rosemary and thyme.
2. In a separate bowl, whisk together pickling liquid ingredients until well combined.
3. Pour the pickling liquid over the tomato mixture; toss to coat.
4. Cover and refrigerate for at least 24 hours or up to 5 days.
5. Before serving, season with salt and pepper to taste.
Cooking Time: None required – this recipe is a refrigerator-based process.
Asian-Inspired Soy Sauce Pickled Tomatoes
Elevate your snack game with this unique and flavorful recipe that combines the sweetness of tomatoes with the savory essence of soy sauce, all wrapped up in a pickling brine.
Ingredients:
– 1 pint cherry tomatoes
– 1/4 cup soy sauce
– 1/4 cup rice vinegar
– 2 tablespoons honey
– 1 tablespoon grated ginger
– 1 teaspoon sesame oil
– 1/4 teaspoon red pepper flakes (optional)
– 1/4 cup water
Instructions:
1. In a small saucepan, combine soy sauce, rice vinegar, honey, grated ginger, sesame oil, and red pepper flakes (if using). Bring to a boil over medium-high heat.
2. Reduce heat to low and simmer for 5 minutes, or until the mixture has thickened slightly.
3. Pack cherry tomatoes into a clean glass jar, leaving about 1 inch of space at the top.
4. Pour the pickling liquid over the tomatoes, making sure they are fully covered.
5. Seal the jar and refrigerate for at least 24 hours to allow the flavors to meld together.
Cooking Time: 5 minutes (simmering time) + 24 hours (pickling time)
Greek-Style Pickled Tomatoes with Olives and Feta
Greek-Style Pickled Tomatoes with Olives and Feta
Summary: A refreshing and tangy appetizer or side dish, these pickled tomatoes are infused with the bold flavors of Greece. Perfect for topping grilled meats or serving as a dip.
Ingredients:
– 1 pint cherry tomatoes, halved
– 1/2 cup Kalamata olives, pitted
– 1/4 cup crumbled feta cheese
– 1/4 cup red wine vinegar
– 1/4 cup olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large bowl, combine the tomato halves, olives, and feta.
2. In a small bowl, whisk together the vinegar, olive oil, garlic, salt, and pepper.
3. Pour the dressing over the tomato mixture and toss to coat.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Just before serving, garnish with chopped parsley if desired.
Cooking Time: 30 minutes (plus chilling time)
Curry-Spiced Pickled Tomatoes with Raisins
A sweet and tangy twist on traditional pickling, these Curry-Spiced Pickled Tomatoes with Raisins are a delicious addition to any meal or snack.
Ingredients:
– 2 lbs cherry tomatoes, halved
– 1/4 cup curry powder
– 1/4 cup granulated sugar
– 1/2 cup white vinegar
– 1/4 cup water
– 1/4 cup raisins
Instructions:
1. In a large bowl, combine the tomato halves and set aside.
2. In a small saucepan, combine the curry powder, sugar, and 1/4 cup of the vinegar. Heat over medium heat, stirring until dissolved.
3. Remove from heat and stir in the water and raisins. Let cool slightly.
4. Pour the curry mixture over the tomato halves, making sure they are fully coated.
5. Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours or overnight to allow flavors to meld.
Cooking Time: 2 hours (minimum)
Summary
Get ready to add some tanginess to your summer with these 16 pickling tomato recipes! From spicy garlic cherry tomatoes to Indian-style turmeric and fenugreek, there’s a flavor combination for everyone. Try making sweet and sour pickled green tomatoes or smoky chipotle pickled tomatoes for a bold twist. You’ll also find refreshing options like lemon-herb heirloom tomatoes and honey-ginger grape tomatoes. Whether you’re looking to add some crunch to your salads or make a tasty snack, these recipes will have you hooked! Start pickling and get creative with the flavors of summer!
