A Simple Guide to Making Pickled Tomatoes

Making pickled tomatoes at home is not only fun but also an excellent way to enhance your culinary skills. This straightforward recipe allows you to produce a delicious and tangy treat using just a few common ingredients. Follow the steps below to create your very own batch of homemade pickled tomatoes.

Ingredients

2 pounds of small tomatoes (cherry or grape tomatoes work well) 1 cup white vinegar 1 cup water 2 tablespoons kosher salt 2 tablespoons sugar or a keto-friendly sweetener like erythritol 4 garlic cloves (peeled and smashed) 1 tablespoon black peppercorns 1 tablespoon mustard seeds 1 tablespoon coriander seeds 2 bay leaves Fresh dill sprigs (optional)

Instructions

Prepare the Tomatoes: Wash the tomatoes and remove any stems. Pierce each tomato with a toothpick or fork to allow the brine to penetrate. Prepare the Jars: Sterilize the jars and lids by boiling them in water for 10 minutes. Let them air dry or dry them with a clean towel. Make the Brine: In a medium saucepan, combine the vinegar, water, kosher salt, and sugar or sweetener. Bring the mixture to a boil, stirring to dissolve the salt and sugar. Once dissolved, remove from heat and let it cool slightly. Pack the Jars: Place the garlic cloves, peppercorns, mustard seeds, coriander seeds, and bay leaves at the bottom of each jar. Add a few sprigs of dill if using. Pack the tomatoes tightly into the jars. Add the Brine: Pour the warm brine over the tomatoes, making sure they are fully submerged. Leave a small amount of headspace at the top of the jar. Seal the Jars: Wipe the rims of the jars clean and place the lids on top. Screw on the lids until they are finger-tight. Process the Jars (Optional for long-term storage): If you want to store the pickled tomatoes for an extended period process the jars in a boiling water bath for 10 minutes. Remove the jars from the water bath and let them cool on a towel. Store: Let the pickled tomatoes sit at room temperature for at least 24 hours before consuming to allow the flavors to develop. Store the pickled tomatoes in the refrigerator for up to 2 months if not processed, or in a cool dark place for up to a year if processed.

Enjoy your homemade pickled tomatoes, a perfect addition to any dish or served as a tasty snack!