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Pickled tomatoes recipe

Pickled tomatoes recipe

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  • Recipes
  • Dish type
  • Preserves
  • Pickles

Tomatoes are pickled naturally by fermenting in brine. An addictive condiment to have on hand, perfect in everything from sandwiches to salads, or simply enjoyed on their own.

6 people made this

IngredientsMakes: 5 (900ml) jars

  • 2kg plum tomatoes, firm and not too ripe
  • 10 garlic cloves, peeled
  • 3 to 5cm piece fresh horseradish, peeled and grated
  • 3 to 4 bunches mature dill
  • 1 to 1.5 litres filtered water
  • 2 to 3 tablespoons salt

MethodPrep:30min ›Extra time:14days › Ready in:14days30min

  1. Bring water to the boil in a large saucepan. Add salt and stir to dissolve, then keep warm over low heat.
  2. To five 900ml sterilised glass jars, add two whole garlic cloves to each jar; distribute evenly half of the grated horseradish between the jars; and add a sprig of dill to each jar.
  3. Pack in the tomatoes tightly, then add the remaining horseradish and another sprig of dill.
  4. Pour the hot brine over the contents of each jar, covering completely. Screw on lids.
  5. Store the jars at room temperature, set over a tea towel to catch any leaks that may occur during fermentation. After 4 to 5 days of fermenting at room temperature, move jars to a cool place - either the fridge or a cellar - to continue fermenting for a total of 2 to 3 weeks. You can enjoy them after the inital 4 to 5 days of fermentation (they'll still be crunchy), or wait till they're fully fermented and have become soft.


Use mature dill if possible, which has been grown to the point where there are small flowers and longer stalks as compared to the dill typically found in the supermarket. If you cannot find mature dill, you can use a teaspoon of dill seeds in each jar instead. Pickling spice would also work just fine.

See it on my blog


Pickled tomatoes

Pickled tomatoes

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Pickled Cherry Tomatoes Recipe

There are so many ways to enjoy fresh summer tomatoes. Tossed into main dish salads, sliced and baked on top of a pizza, stuffed with chicken salad, etc., the list is endless. Cute and tasty cherry tomatoes are also delicious when pickled. Yep, that&rsquos right, pickled cherry tomatoes. Start with this quick and easy Master Pickle Brine. With just four simple ingredients, rice vinegar, apple cider vinegar, sugar, and salt, you can create a pickle that would make your Grandmother proud. Choose a colorful mixture of red and yellow cherry tomatoes and remove any stems and leaves. Divide them between two pickling jars and add an aromatic rosemary sprig to each jar. Now it&rsquos time to make the brine. Combine all the ingredients along with 1 cup of water and, before you heat the mixture, add the black peppercorns and garlic cloves. Bring the mixture to a boil, and keep it rolling until the sugar has dissolved. Remove the brine from the heat and let it cool down, then divide the mixture between the two jars. (One of them can get two garlic cloves!) Cover the jars with a lid, seal tightly, and chill at least two days before serving. You can keep these in the refrigerator for up to two months. Since you are not storing these pickles on the pantry shelf you don&rsquot need to use a water bath.

How to Pickle Tomatoes: The Easiest Pickled Tomato Recipe

Learn how to pickle tomatoes with this easy recipe. Use pickled tomatoes on cheese plates, salads, or as a relish. Or just eat them whole!

  • Author: Jaime
  • Prep Time: 15
  • Cook Time: 5
  • Total Time: 20 minutes
  • Yield: 3 - 4 pints 1 x


Cherry tomatoes (enough to fill 4 pint jars)

1.5 cups apple cider vinegar

4 – 8 garlic cloves, sliced


To prep the tomatoes:

Wash your tomatoes and remove the stems.

Poke 2-3 holes through your tomatoes with a skewer. This allows the brine to seep in. You could also peel the tomatoes, but they tend to turn to mush and peeling cherry tomatoes is a pain, trust.

Place the tomatoes in a sterilized jar (simply boil the jar or run through the dishasher with no soap).

Add some fresh dill on top. You could also add some pearl onions or peppers or whatever you like.

To prepare your brine:

In a small pot combine the remaining ingredients (adjust seasonings to your taste if you like)

Bring the mixture to a boil for 3-5 minutes. Remove from heat, allow to cool to room temperature.

To pickle the tomatoes:

Pour the brine into your jars over the tomatoes. It’s enough for about 3, maybe 4 pints depending on how much evaporated and how many tomatoes are stuffed into your jar.

Cover the jar with a sterilized lid and screw your ring on. Put them in the refrigerator and let them sit for at least 24 hours to soak up the goodness. They will last a long time refrigerated, a few months. That is if you don’t eat them all first.

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Curious how to use your pickled tomatoes? Here’s some ideas… they are great on a cheese plate, tossed into a salad or in a pasta salad, or diced up into a tomato relish for burgers and hot dogs. Or, my favorite – in a martini. My hubs likes ’em in a bloody mary too. Now that you’ve learned how to pickle tomatoes, why not try some of our other pickling recipes, like Refrigerator Pickled Cranberries , Sweet Zucchini Pickles, or Classic Spicy Dill Pickles.

Quick Pickled Cherry Tomatoes

We had a cold, wet spring here in Colorado, so the growing season got off to a slow start. My tomato plants–especially the cherry tomatoes–are finally producing more that we can eat, so I’ve been on the look-out for easy recipes like these Quick Pickled Cherry Tomatoes.

We had a cold, wet spring here in Colorado, so the growing season got off to a slow start. My tomato plants–especially the cherry tomatoes–are finally producing more that we can eat, so I’ve been on the look-out for easy recipes like these Quick Pickled Cherry Tomatoes.

One of my favorite ways to use an abundance of vegetables is to pickle them. It’s so easy to make refrigerated pickles, and you can apply the technique to so many veggies.

Plus, my family loves pickles of any kind, so it’s always a win for me. I’ve never tried pickling cherry tomatoes before, but wow! They’re amazing.

These are fabulous on salads or served as part of a cheese tray, but if you’re a tomato fan like me, you’ll be eating them straight from the jar.

Don’t skip the step of poking the tomatoes with a toothpick, otherwise the pickling liquid can’t really do it’s job. These pickled tomatoes will last about a month in the refrigerator.

But you can plan on them disappearing long before then!

If you’re choosing cherry tomatoes from the farmer’s market or grocery store, look for plump tomatoes with smooth skins. And avoid tomatoes with be bruises, blemishes, or deep cracks.

If the tomatoes have leaves, they should be fresh and green. And although it isn’t necessary, cherry tomatoes in a variety of colors make for a pretty presentation.

What’s in this Pickled Tomatoes recipe?

  • tomotoes
  • jalapeño peppers
  • green onion
  • garlic
  • white vinegar
  • sugar, salt, pepper
  • cumin
  • ground mustard
  • cayenne pepper
  • extra virgin olive oil

What to Do with Cherry Tomatoes

I grow a few different types of cherry tomatoes each year because I enjoy the different flavors and colors. (See How to Grow Tomatoes Organically for tomato growing tips.) So what do you do with cherry tomatoes when they're coming out of your ears?

Of course, we can only eat so many fresh tomatoes (and pickled cherry tomatoes). I share some with friends and family, but we also use them in cooking and canning. Although they don't work so well for home canned salsa, they can be added to spaghetti sauce and home canned tomato soup.

Cherry tomatoes can also be frozen, dehydrated and freeze dried. (They keep their color amazingly well during freeze drying, as you can see in the bottom photo of this post.)

Instead of eating the cherry tomatoes fresh, you can also saute them gently in the oil of your choice until the skins begin to wrinkle. Finish with a sprinkle of salt and the herbs of your choice. Add minced garlic and onion while cooking, if desired.

Stuffed Cherry Tomatoes

Cherry tomatoes are great for stuffing as appetizers or snacks. Simply slice off a bit of the top of the tomato and a sliver from the bottom (so it sits flat). Tip upside-down and squeeze gently to remove seeds and juice. Stuff with the filling of your choice, such as:

  • Guacamole
  • Tuna salad
  • chicken salad
  • Bacon bits crumbled into cream cheese
  • Spinach dip (featured in my book Never Buy Bread Again)
  • Smoked Oysters

In a Pickle: Pickled Red Tomatoes

Marisa McClellan is a food writer, canning teacher, and the voice behind the long-running food blog Food in Jars. She is the author of Food in Jars (2012), Preserving by the Pint (2014), Naturally Sweet Food in Jars (2016), and The Food In Jars Kitchen (2019).

Late summer and its joyous glut of tomatoes is a bittersweet time for a canner. Tomatoes signal the end of summer fruit and bring with them the knowledge that the growing season is nearing its end. However, there's just so darn much that can be done with tomatoes that the possibilities make this preserver positively giddy.

Most people go for sauces, salsas, pastes and whole preserved tomatoes. And I do all those things too. But every year, I also make a couple batches of pickled red tomatoes. Unlike those crunchy pickled green tomatoes you find at delis and gourmet markets, these tomatoes are gorgeously tender and bright with flavor.

They are made by taking firm, meaty tomatoes, quickly blanching them to loosen the skins and then floating them in a slightly sweet brine that is spiked with ginger and speckled with pickling spice. After a time in the jar, they wind up tasting like the best ketchup you've ever had.

I like to squeeze these pickled tomatoes into bits over homemade pizza dough, cut them into strips to eat with cheese or simmer them down with a bit of their brine into a quick topper for baguette toasts.

Before You Get Started

Make sure you choose a meaty tomato for this recipe. Because you're taking the skin off, you want something that will hold together. If you can, pick out slightly underripe plum, roma or San Marzanos.

The best way to peel a tomato is to make two shallow cuts on the bottom in the form of an 'x,' float it in a pot of boiling water for approximately two minutes and then cool it in some cold water. I've found that a serrated edge knife is the best tool for scoring the skin without doing a lot of damage to the tomato.

Because tomatoes are fragile, you don't want to pack too many into the jars, otherwise you'll end up with pickled tomato puree instead of whole fruit. Because you're not wedging them in there, chances are, the tomatoes will float towards the lid. This is just fine, no need to worry about it.

Just like last week's pickle, this is another one that can either be made as a refrigerator pickle or a shelf-stable one. If you choose to do the boiling water bath process, know that you'll end up with a slightly softer (but still delicious) pickle.

Here are some ways you can enjoy your quick pickled cherry tomatoes:

  • Excellent in salads.
  • Part of a cheese plate.
  • Halved and tossed into pasta salads.
  • Garnishes for gazpacho.
  • The brine is incredible in a bloody Mary.
  • Try pickled tomatoes as a garnish for a martini.

Pickled Tomatoes You’ll Love

With Spring here and gardens sprouting up all over the South, it won’t be long before you can gather your own cherry tomatoes or buy them from a local farmer’s market.

These fresh and wholesome crimson veggies are not only pretty in an array of southern dishes but good for your health. A double punch!

You can grow them yourself at home as well. My grandmother grew tomatoes in an old tractor tire for years and years! I still remember biting into juicy tomatoes with tons of salt.

She’d make a tomato and mayonnaise sandwich… now that’s a recipe I need to write.

Pickled Green Tomatoes

Ever wanted to know how to make pickled green tomatoes? This pickled green tomato recipe will show! You’ll want to use these flavor bombs on everything.

These pickled tomatoes are a perfect combination of sweet, spicy, and acidic and only take a bit of chopping, boiling, throwing together in a mason jar. Because these are refrigerator pickles, they are not shelf-stable, so they are only good for about 1 month in the fridge. Frankly, I doubt that will be an issue since they’re so delicious, you’ll want to use them on everything!

How to Make Pickled Green Tomatoes

This recipe is so easy to prepare and go great on anything. Simply boil some ingredients and pour it over the green tomatoes in a mason jar. For a little heat in this pickled green tomato recipe, I add sliced jalapeño to the jar. Let it hang out in the fridge until cool and then start throwing these little flavor bombs on anything!

If you can’t find the big green tomatoes, you can use baby ones too and it will be just as delicious.

In this recipe, I prepare the tomatoes similar to pickled red onions – with vinegar, water, and sugar, but I amp up the flavor with mustard seeds and pink peppercorns. Just like pickled red onions, you can use these tomatoes on tacos, rice bowls, or chop them up and use them on burgers or chicken sandwiches. You’re going to love their versatility.

If you made this recipe, please rate the recipe below and leave a comment to tell me how you liked it! If you take a picture of it, please tag me on Instagram so I can feature you in my feed!

What is chow chow?

Chow chow is a pickled relish condiment that's typically made from a variety of vegetables. It can be eaten by itself or used to top dishes for some added tang, crunch and salt.

“There is no ‘traditional’ version and it varies by region and season,” said Shanti, a freelance chef living in Asheville, who said the North has even taken a stab at their own iteration.

“I’d compare it to other pickled items, like sauerkraut,” added Crow, executive chef of Chestnut. “It’s in that family of items that have been chopped up and pickled. (It’s) almost like a mignonette with bigger pieces of vegetables.”

Pickled Tomatoes トマトの酢漬け

孤独のグルメ ) [Season 6, Episode 2 ]. The protagonist had the pickled tomatoes as a part of Pan Fried Ginger Pork Belly lunch meal set. It looked really refreshing and I had to come up with something similar.

For those of you who are not familiar with Kodoku no Gurume, the main character Gorō is a Japanese salaryman who is in sales. As a salesman, Gorō travels across Japan for his work and on each business trip he visits various restaurants and street booths to sample the local cuisine. Each chapter features a different place and dish.

This TV drama has been around for years in Japan, and currently Season 7 is on air. Unfortunately, it is not available on Netflix like Midnight Diner: Tokyo Stories here in the States, but it’s available on Netflix Japan and other sources. Maybe Netflix USA will pick it up if there’s enough interest for the drama.

Whether you have access to Kodoku no Gurume or not, I want to share all the delicious foods the main character Goro-san enjoyed in the show and I hope you would join me in cooking up these dishes.

Kombu Dashi, otherwise, you can make it with the most common Awase Dashi made with both kombu and katsuobushi (dried bonito flakes).

2. The tomatoes are pickled without the skins

For this recipe, tomato skins for the Pickled Tomatoes are usually peeled off. When you bite into tomatoes, the texture is considered better without the skin on. It’s up to you if you want to do this extra step, but maybe give both choices a try and let me know if you like the skins peeled or not peeled.

boiling water. Gently submerge the tomato(es) in the boiling water for 10-15 seconds turning once. Then immediately transfer to the iced water. Then the skin will be peeled off easily.

If you have picked up some juicy, fresh red tomatoes from your garden or the farmers market, the Japanese-style Pickled Tomatoes is definitely a fun and unique way to put them to good use.

JOC Kodoku no Gurume Recipes Series

Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.

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