As the summer heat sets in, there’s nothing quite like enjoying a fresh, juicy tomato straight from the garden or your local farmer’s market. But what if you could take that same flavor and elevate it to a whole new level? Enter pickling tomatoes! With just a few simple ingredients and some creative twists, you can transform those tasty tomatoes into a spicy, tangy, and utterly addictive snack.
In this article, we’re sharing 18 mouth-watering recipes for spicy pickling tomatoes that will have your taste buds dancing. From classic combinations like garlic and dill to bold and adventurous flavors like sriracha and gochujang, there’s something on this list for every tomato lover. So grab some ripe tomatoes, get creative in the kitchen, and get ready to level up your snack game!
Spicy Garlic Pickled Cherry Tomatoes
Add a burst of flavor to your meals with these sweet and spicy pickled cherry tomatoes. Perfect as a side dish, topping, or addition to sandwiches and salads.
Ingredients:
– 1 pint cherry tomatoes, halved
– 1/2 cup white vinegar
– 1/4 cup water
– 2 cloves garlic, minced
– 1 tsp red pepper flakes (or more to taste)
– 1 tsp salt
– 1/4 cup sugar
Instructions:
1. In a medium saucepan, combine vinegar, water, garlic, red pepper flakes, and salt. Bring to a boil over high heat.
2. Reduce heat to medium-low and simmer for 5 minutes.
3. Pack the cherry tomatoes into a clean glass jar, leaving about 1/4 inch headspace.
4. Pour the hot pickling liquid over the tomatoes, making sure they are fully covered.
5. Add sugar and stir until dissolved.
6. Seal the jar and refrigerate for at least 24 hours before serving.
Cooking Time: 25 minutes (plus chilling time)
Sweet and Tangy Pickled Green Tomatoes
Sweet and Tangy Pickled Green Tomatoes Recipe
Summary: This recipe yields a tangy and sweet pickling liquid that perfectly balances the natural acidity of green tomatoes, resulting in a delicious condiment or side dish.
Ingredients:
– 4 cups green tomatoes (cut into 1/2-inch pieces)
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1/2 cup granulated sugar
– 1/4 cup (60g) pickling salt
– 2 tbsp (30g) whole black peppercorns
– 1 tsp (5g) mustard seeds
Instructions:
1. In a large saucepan, combine the vinegar, water, sugar, pickling salt, black peppercorns, and mustard seeds.
2. Bring the mixture to a boil over high heat, stirring occasionally.
3. Reduce heat to medium-low and simmer for 10 minutes or until the liquid has thickened slightly.
4. Pack the green tomato pieces into clean glass jars, leaving about 1 inch of headspace.
5. Pour the hot pickling liquid over the tomatoes, making sure they are completely covered.
6. Seal the jars and let them cool to room temperature before refrigerating.
Cooking Time: 10 minutes
Yield: 4-6 servings
Note: Store the pickled green tomatoes in the refrigerator for up to 6 months.
Quick Refrigerator Pickled Heirloom Tomatoes
Add a burst of flavor and color to your dishes with these quick and easy pickled heirloom tomatoes. Perfect for topping salads, sandwiches, or using as a snack.
Ingredients:
– 4-6 heirloom tomatoes, sliced into 1/4-inch thick rounds
– 1 cup (250 ml) white vinegar
– 1/2 cup (125 ml) water
– 1 tablespoon granulated sugar
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– Fresh parsley or dill, chopped (optional)
Instructions:
1. In a large bowl, whisk together vinegar, water, sugar, salt, and pepper until the sugar is dissolved.
2. Add the sliced tomatoes to the bowl and toss gently to coat.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 24 hours.
4. Just before serving, sprinkle with chopped parsley or dill if desired.
5. Serve chilled.
Cooking Time: 30 minutes – 24 hours (depending on pickling time)
Balsamic Pickled Roma Tomatoes with Basil
Add a tangy twist to your favorite dishes with these sweet and sour pickled tomatoes.
Ingredients:
• 1 pint Roma tomatoes, halved
• 1 cup balsamic vinegar
• 1/2 cup granulated sugar
• 1/4 cup water
• 2 tbsp olive oil
• 2 sprigs fresh basil, chopped
• Salt, to taste
Instructions:
1. In a large bowl, combine the tomato halves and set aside.
2. In a medium saucepan, combine the balsamic vinegar, sugar, water, and olive oil. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 10 minutes.
3. Remove the saucepan from the heat and let it cool slightly.
4. Pour the pickling liquid over the tomato halves in the bowl. Let them sit at room temperature for at least 2 hours or refrigerate overnight.
5. Just before serving, sprinkle the chopped basil over the tomatoes and season with salt to taste.
Cooking Time: 10 minutes (for the pickling liquid) + at least 2 hours (for the tomatoes to pickle)
Spicy Sriracha Pickled Grape Tomatoes
Add a burst of flavor to your dishes with these tangy and spicy pickled grape tomatoes. Perfect as a topping or side dish, they’re easy to make and packed with flavor.
Ingredients:
– 1 pint grape tomatoes
– 1/2 cup white vinegar
– 1/4 cup water
– 2 tablespoons Sriracha sauce
– 1 tablespoon sugar
– 1/4 teaspoon salt
Instructions:
1. Cut the grape tomatoes in half and remove any stems.
2. In a medium saucepan, combine the vinegar, water, Sriracha sauce, sugar, and salt.
3. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 5 minutes.
4. Pack the grape tomato halves into a clean glass jar or container with a tight-fitting lid.
5. Pour the hot pickling liquid over the tomatoes, making sure they’re completely covered.
6. Let the mixture cool to room temperature, then refrigerate for at least 24 hours before serving.
Cooking Time: 10 minutes
Dill and Mustard Seed Pickled Tomatoes
This recipe is a delightful way to preserve the sweetness of summer tomatoes, with a tangy twist from dill and mustard seeds. Perfect for topping sandwiches or serving as a side dish.
Ingredients:
– 2 lbs cherry tomatoes, halved
– 1/4 cup (60 ml) white vinegar
– 1/4 cup (60 ml) water
– 2 tbsp (30 g) granulated sugar
– 1 tsp (5 ml) salt
– 1/2 tsp (2.5 ml) mustard seeds
– 1/4 tsp (1.25 ml) dried dill weed
– 1/4 cup (15 g) thinly sliced red onion (optional)
Instructions:
1. In a large bowl, combine tomato halves, vinegar, water, sugar, salt, mustard seeds, and dill weed.
2. Let the mixture sit at room temperature for at least 30 minutes to allow flavors to meld.
3. Pack the tomatoes into clean glass jars, leaving about 1/4 inch (6 mm) headspace.
4. Add a few slices of red onion on top (if using).
5. Store the pickled tomatoes in the refrigerator. Allow them to chill for at least 2 hours before serving.
Cooking Time: None needed! This recipe is ready in under an hour, with minimal effort.
Honey-Lime Pickled Yellow Tomatoes
Add a burst of flavor to your dishes with these sweet and tangy pickles! This recipe is perfect for topping tacos, salads, or using as a garnish.
Ingredients:
– 1 pint yellow tomatoes, sliced into 1/4-inch thick rounds
– 1 cup honey
– 1/2 cup freshly squeezed lime juice
– 1/4 cup water
– 1 tablespoon salt
– 1/4 teaspoon black pepper
Instructions:
1. In a large bowl, combine the tomato slices and salt. Let it sit for 10-15 minutes to draw out excess moisture.
2. Rinse the tomatoes under cold running water to remove excess salt. Pat dry with paper towels.
3. In a medium saucepan, combine the honey, lime juice, and water. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 5-7 minutes.
4. Pack the tomato slices into a clean glass jar or container, leaving about 1 inch of space at the top. Pour the hot pickling liquid over the tomatoes, making sure they are completely covered.
5. Let it cool to room temperature, then refrigerate until chilled.
Cooking Time: 10-15 minutes (plus cooling time)
Smoky Chipotle Pickled Plum Tomatoes
Add a smoky kick to your meals with these flavorful pickled plum tomatoes, perfect for topping tacos, sandwiches, or salads. With the bold flavors of chipotle peppers and tangy vinegar, you’ll be hooked on this addictive condiment.
Ingredients:
– 1 pint cherry tomatoes
– 1/2 cup (120 ml) white vinegar
– 1/4 cup (60 ml) water
– 2 tablespoons sugar
– 1 teaspoon smoked paprika
– 1/2 teaspoon chipotle peppers in adobo sauce, minced
– Salt and pepper to taste
Instructions:
1. In a medium saucepan, combine vinegar, water, sugar, smoked paprika, and chipotle peppers.
2. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer for 10 minutes.
3. Pack the cherry tomatoes into a clean glass jar or container with a tight-fitting lid.
4. Pour the hot pickling liquid over the tomatoes, leaving about 1/2 inch (1 cm) of headspace.
5. Seal the jar and let it cool to room temperature.
6. Refrigerate for at least 24 hours before serving.
Cooking Time: 10 minutes
Rosemary and Thyme Pickled Tomatoes
Rosemary and Thyme Pickled Tomatoes
A flavorful twist on traditional pickling, this recipe combines the brightness of tomatoes with the earthy aroma of rosemary and thyme. Perfect for topping sandwiches or salads.
- Ingredients:
- 4 cups cherry tomatoes, halved
- 1/2 cup pickling vinegar
- 1/4 cup water
- 2 tbsp sugar
- 2 sprigs fresh rosemary, chopped
- 1 tsp dried thyme
- Salt and pepper to taste
- Instructions:
- Combine pickling vinegar, water, sugar, rosemary, thyme, salt, and pepper in a saucepan.
- Bring mixture to a boil over medium heat, stirring occasionally.
- Pack the cherry tomatoes into a clean glass jar or container. Pour the hot pickling liquid over the tomatoes, leaving about 1/2 inch headspace.
- Let cool, then refrigerate for at least 24 hours to allow flavors to meld.
Cooking Time: 10 minutes (plus chilling time)
Korean Gochujang Pickled Tomatoes
Add a burst of sweet and spicy flavor to your meals with these Korean Gochujang Pickled Tomatoes. Perfect as a topping for rice bowls, noodles, or as a snack on their own.
Ingredients:
– 2 lbs cherry tomatoes
– 1/4 cup gochujang (Korean chili paste)
– 1/4 cup brown sugar
– 1/4 cup rice vinegar
– 1/4 cup water
– 1 tsp garlic, minced
– 1 tsp sesame oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, whisk together gochujang, brown sugar, rice vinegar, water, garlic, and sesame oil.
2. Add the cherry tomatoes to the marinade and toss to coat.
3. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
4. After the marinating time has passed, give the tomatoes a good stir and adjust seasoning if needed.
5. Serve chilled or at room temperature.
Cooking Time: None required! Just chill and enjoy.
Pickled Tomato and Onion Relish
Add a tangy twist to your meals with this flavorful condiment made from fresh tomatoes and onions, pickled to perfection. This relish is perfect for topping burgers, sandwiches, or using as a dip.
Ingredients:
– 2 cups chopped fresh tomatoes (such as Roma or Heirloom)
– 1 medium onion, thinly sliced
– 1/4 cup white vinegar
– 1/4 cup water
– 2 tbsp granulated sugar
– 1 tsp salt
– 1/2 tsp black pepper
Instructions:
1. In a large bowl, combine chopped tomatoes and sliced onions.
2. In a small saucepan, combine vinegar, water, sugar, salt, and black pepper. Bring to a boil over medium heat, then reduce heat and simmer for 10 minutes.
3. Pour the hot pickling liquid over the tomato-onion mixture. Let it cool to room temperature.
4. Refrigerate for at least 24 hours before serving.
Cooking Time: 10 minutes (pickling liquid) + refrigeration time
Lemon-Pepper Pickled Cherry Tomatoes
Add a burst of citrusy flavor to your meals with these tangy and sweet pickled cherry tomatoes.
Ingredients:
– 1 pint cherry tomatoes, halved
– 1 cup white vinegar
– 1/2 cup water
– 1/4 cup granulated sugar
– 2 tbsp lemon juice
– 1 tsp whole black peppercorns
– 1 tsp salt
Instructions:
1. In a large bowl, combine cherry tomatoes, white vinegar, water, sugar, lemon juice, black peppercorns, and salt.
2. Stir until the sugar is dissolved, then let it sit at room temperature for at least 30 minutes to allow the flavors to meld.
3. Store in an airtight container in the refrigerator for up to 6 months.
Cooking Time: None! These pickled cherry tomatoes are ready to use straight away.
Pickled Tomato Slices with Jalapeño
Add a tangy kick to your meals with these pickled tomato slices infused with the warmth of jalapeño peppers. Perfect for topping sandwiches, salads, or using as a snack on their own.
Ingredients:
– 2 large tomatoes, sliced into 1/4-inch thick rounds
– 1 jalapeño pepper, seeded and thinly sliced
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1 tablespoon granulated sugar
– 1 teaspoon salt
Instructions:
1. In a large bowl, combine tomato slices, jalapeño slices, and salt.
2. In a separate bowl, whisk together vinegar, water, and sugar until dissolved.
3. Pour the pickling liquid over the tomato mixture and toss to coat.
4. Let it sit at room temperature for 30 minutes, or refrigerate for at least 2 hours before serving.
Cooking Time: 30 minutes (or 2 hours if refrigerating)
Ginger-Soy Pickled Tomatoes
Elevate your summer cooking with this refreshing twist on traditional pickling! These Ginger-Soy Pickled Tomatoes are a perfect accompaniment to grilled meats, sandwiches, and salads.
Ingredients:
– 1 lb cherry tomatoes, halved
– 1/2 cup soy sauce
– 1/4 cup ginger syrup (see note)
– 1/4 cup rice vinegar
– 1/4 cup water
– 2 tbsp sugar
– 1 tsp salt
Instructions:
1. In a large bowl, whisk together soy sauce, ginger syrup, rice vinegar, and water.
2. Add the halved cherry tomatoes to the marinade, ensuring they’re fully coated.
3. Cover the bowl with plastic wrap and refrigerate for at least 24 hours or up to 3 days.
4. Just before serving, stir in sugar and salt until dissolved.
Cooking Time:
– Refrigeration time: 24-72 hours
Note: To make ginger syrup, combine 1 cup water with 1/2 cup brown sugar and 1/4 cup fresh ginger, peeled and sliced, in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes. Strain the mixture and discard the solids.
Pickled Tomato and Cucumber Salad
This refreshing salad combines the sweetness of pickled tomatoes with the crunch of cucumbers, perfect for a light lunch or as a side dish. With just a few simple ingredients, you’ll be enjoying this flavorful treat in no time.
Ingredients:
– 2 large cucumbers, sliced
– 1 pint pickled tomatoes (homemade or store-bought)
– 1/4 cup chopped fresh dill
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the sliced cucumbers and pickled tomatoes.
2. Sprinkle the chopped fresh dill over the top of the salad.
3. Drizzle the olive oil over the salad and toss gently to combine.
4. Season with salt and pepper to taste.
Cooking Time: 5 minutes
Serves: 4-6 people
Garlic-Dill Pickled Green Tomatoes
This recipe captures the essence of summer by transforming green tomatoes into tangy, flavorful bites that are perfect for snacking or adding to sandwiches and salads.
Ingredients:
– 4-6 green tomatoes, sliced into 1/4-inch thick rounds
– 1 cup (250 ml) white vinegar
– 1/2 cup (125 ml) water
– 1/4 cup (60 g) granulated sugar
– 2 cloves garlic, minced
– 1/4 cup (15 g) fresh dill weed, chopped
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine sliced green tomatoes, salt, and pepper. Let it sit for 30 minutes to draw out excess moisture.
2. In a medium saucepan, combine vinegar, water, sugar, garlic, and dill weed. Bring the mixture to a boil over medium heat, then reduce heat and simmer for 10-15 minutes or until the liquid has reduced slightly.
3. Pack the tomato slices into a clean glass jar, leaving about 1 inch (2.5 cm) at the top. Pour the pickling liquid over the tomatoes, ensuring they are completely covered.
4. Store the jar in the refrigerator and let it chill for at least 24 hours before serving. The longer it sits, the tangier they’ll become.
Cooking Time: 10-15 minutes (simmering the pickling liquid)
Pickled Tomato Bruschetta Topping
This flavorful topping combines the freshness of tomatoes with the tanginess of pickling liquid, perfect for elevating your bruschetta game. With just a few simple ingredients and minimal effort, you’ll be enjoying this deliciousness in no time.
Ingredients:
– 2 lbs cherry tomatoes, halved
– 1 cup white vinegar
– 1/4 cup sugar
– 1/4 cup water
– 1 tsp salt
– 1/4 tsp black pepper
– 1/4 tsp red pepper flakes (optional)
– Fresh basil leaves, chopped (for garnish)
Instructions:
1. In a large bowl, combine cherry tomatoes, white vinegar, sugar, water, salt, black pepper, and red pepper flakes (if using).
2. Let the mixture sit at room temperature for 24 hours to allow the flavors to meld.
3. Strain the pickling liquid from the tomatoes, reserving the solids.
4. Spoon the pickled tomato mixture over toasted bread or crackers and top with chopped fresh basil leaves.
Cooking Time: None! Just let the magic happen while you wait.
Sweet Chili Pickled Tomato Wedges
Elevate your snack game with this sweet and spicy recipe that combines the natural sweetness of tomatoes with the boldness of chili peppers.
Ingredients:
– 4 large ripe tomatoes, cut into 1-inch wedges
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) sugar
– 1/4 cup (60ml) water
– 1/4 cup (15g) granulated chili peppers, seeded and chopped
– 1 tsp (5g) salt
– 1/4 tsp (1.25g) black pepper
Instructions:
1. In a medium saucepan, combine vinegar, sugar, water, chili peppers, salt, and black pepper.
2. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 10 minutes.
3. Pack the tomato wedges into a clean glass jar or container with a tight-fitting lid.
4. Pour the pickling liquid over the tomatoes, making sure they are completely covered.
5. Seal the jar and refrigerate for at least 24 hours before serving.
Cooking Time: 10 minutes (pickling liquid) + 24 hours (refrigeration)
Summary
Get ready to spice up your summer with these 18 mouth-watering pickling tomato recipes! From classic combinations like garlic and dill, to spicy twists with sriracha and gochujang, there’s something for every taste. Try sweet and tangy green tomatoes, smoky chipotle plum tomatoes, or refreshing honey-lime yellow tomatoes. These easy-to-make recipes are perfect for topping burgers, salads, or using as a snack on their own. Whether you’re a seasoned cook or just starting out, these pickling tomato ideas will add some serious flavor to your summer menu.