Why You’ll Love This Recipe

Pickling tomatoes enhances their natural flavor while adding a delightful tang and subtle sweetness. This recipe is simple, requires minimal prep, and produces flavorful results in just 24 hours. Unlike traditional canning, these pickles are refrigerator-friendly, making them convenient and low-maintenance. Whether you’re a fan of spicy foods or prefer a milder taste, this recipe is versatile enough to satisfy any palate.

Ingredients

1 pound tomatoes, cut into quarters or sliced (any variety: 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 1 teaspoon dried
2-3 fresh basil leaves or 1 teaspoon dried
2-3 bay leaves
1/2-1 jalapeño, sliced (optional, for spicy heat)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Pack the tomatoes into cleaned and sterilized 1-pint jars or a larger quart jar, leaving a little headspace.
In a saucepan, combine the vinegar, water, pickling salt, garlic, honey, and black peppercorns. Bring to a quick boil, then remove from heat.
Allow the brine to cool slightly before pouring it over the tomatoes in the jars.
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, ensuring the tomatoes remain submerged and refrigerated.

Servings and Timing

Servings: 6
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes (plus 24 hours for flavor development)

Variations

Spicy Pickled Tomatoes: Increase the jalapeño or add a pinch of red pepper flakes for extra heat.
Herb Variations: Substitute rosemary with thyme, oregano, or dill for a different flavor profile.
Sweet Pickles: Add an extra teaspoon of honey for a sweeter brine.
Cherry Tomato Quick Pickles: Use cherry tomatoes whole for a bite-sized, fun variation.

Storage/Reheating

Storage: Keep the pickled tomatoes in the refrigerator in a sealed jar. They will stay good for up to 3 months.
Reheating: These pickled tomatoes are meant to be eaten cold or at room temperature and should not be reheated.

FAQs

Can I use any type of tomato?

Yes, any tomato variety works, including cherry, Roma, or slicers. Adjust slicing to ensure they fit well in the jar.

How long do the pickled tomatoes last?

They stay good for up to 3 months in the refrigerator, as long as they remain submerged in the brine.

Can I eat them immediately?

Yes, but the flavor improves after at least 24 hours of pickling.

Can I make them spicier?

Absolutely! Add more jalapeño slices or a pinch of red pepper flakes to the brine.

Do I need to sterilize the jars?

While not strictly required for refrigerator pickles, sterilizing jars ensures the longest shelf life and reduces the risk of contamination.

Can I use brown sugar instead of honey?

Yes, brown sugar works as a sweetener and will add a slightly different flavor profile.

Can I add other vegetables to the jar?

Yes, small vegetables like cucumber slices, carrots, or bell peppers can be added to create a mixed pickle.

Should I peel the tomatoes?

No, peeling is not necessary; the skins add flavor and texture.

Can I store these at room temperature?

No, these pickled tomatoes must be refrigerated. They are not shelf-stable.

Can I reuse the brine?

It is not recommended to reuse the brine for safety reasons. Prepare a fresh batch if you want more pickled tomatoes.

Conclusion

Pickled Tomatoes are a quick, tangy, and versatile treat that elevates any meal. With simple ingredients, a straightforward process, and customizable flavors, this recipe is perfect for both beginners and seasoned picklers. From salads and sandwiches to snacking straight from the jar, these tomatoes are a delicious addition to your kitchen repertoire.