Pickled tomatoes are a delightful way to preserve the fresh taste of summer all year round. With their tangy flavor and crunchy texture, they can elevate salads, sandwiches, or simply serve as a vibrant side dish. These pickles not only add a burst of flavor to your meals but also bring a touch of nostalgia as they remind us of family gatherings and homecooked meals. Let’s dive into how to make these delicious pickled tomatoes!
What Goes into This Pickled Tomatoes Recipe
To create your own jars of pickled tomatoes, you’ll need the following ingredients:
- 350 g Tomatoes (about 0.75 lb)
- 1-2 Bay leaves
- 1 Dill umbrella (or a few sprigs of dill)
- 2-3 Black peppercorns
- 0.5 tsp Mustard seeds
- 2 cloves Garlic (smashed)
- 3 liters Water (about 12.5 cups)
- 3 tbsp Salt
- 8 tbsp Sugar
- Dill (additional umbrellas or sprigs)
- Currant leaves (optional)
- 5-10 Black peppercorns (for the marinade)
- 3-4 Bay leaves (for the marinade)
- 1 tbsp Mustard seeds (for the marinade)
- 50-100 g Vinegar (9%) (about 3-7 tablespoons)
How to Make Pickled Tomatoes
Follow these simple steps to prepare your pickled tomatoes:
- Pre-soak the tomatoes: Start by soaking the tomatoes in cold water for 1 hour. This helps them stay firm during the pickling process.
- Prepare the jars: In sterilized jars, place the herbs, garlic, and black peppercorns at the bottom. Next, tightly pack the tomatoes into the jars.
- Blanch the tomatoes: Pour boiling water over the packed jars and cover them. Let them sit for 10-15 minutes to soften slightly.
- Make the marinade: In a saucepan, combine the clean water with sugar, salt, dill, bay leaves, black pepper, and mustard seeds. Bring this mixture to a boil and cook for about 5 minutes, then add vinegar to the pot.
- Fill the jars: Carefully empty the water from the jars and fill them with the prepared marinade. Make sure the tomatoes are submerged.
- Seal and cool: Close the lids tightly, turn the jars upside down, and cover with a blanket. Let them cool completely.
- Store the pickles: Once cooled, place the jars in your pantry or a cool, dark place. They’ll be ready in a few weeks!
The Best Way to Serve It
Pickled tomatoes are versatile and can brighten up many dishes. Serve them alongside grilled meats or mix them into a salad for a zesty twist. They also work great on a charcuterie board, adding a pop of color and flavor. For an extra touch, try slicing them up and layering them on a savory sandwich or burger.
Helpful Tricks for Pickled Tomatoes
- Adjust the sweetness: If you prefer a tangier flavor, feel free to reduce the amount of sugar to suit your taste.
- Add spices: Experiment with spices like red pepper flakes or coriander seeds for additional flavor.
- Try different tomatoes: While they’re fantastic with regular tomatoes, consider using cherry or grape tomatoes for bite-sized pickles.
Pickled Tomatoes FAQs
How long do pickled tomatoes last?
Properly sealed jars of pickled tomatoes can last for several months. However, they are best enjoyed within a year for optimal flavor.
Can I use other herbs in this recipe?
Absolutely! Fresh basil or oregano can substitute or supplement dill for a different flavor profile.
Are pickled tomatoes safe for canning?
Yes, this recipe uses vinegar and salt, which are both effective in preventing harmful bacteria. Just ensure to follow proper sterilization methods for the jars.
Give this pickled tomatoes recipe a try! You’ll love how easy it is to make and how delicious these little gems taste. Enjoy their vibrant flavor and crunch as a delightful addition to your meals!
Pickled Tomatoes
A delightful way to preserve the fresh taste of summer, these pickled tomatoes add tangy flavor and crunchy texture, perfect for salads, sandwiches, or as a vibrant side dish.
Main Ingredients
- 350 g Tomatoes (about 0.75 lb)
- 1-2 pieces Bay leaves
- 1 umbrella Dill umbrella (or a few sprigs of dill)
- 2-3 pieces Black peppercorns
- 0.5 tsp Mustard seeds
- 2 cloves Garlic (smashed)
- 3 liters Water (about 12.5 cups)
- 3 tbsp Salt
- 8 tbsp Sugar
Marinade Ingredients
- 5-10 pieces Black peppercorns (for the marinade)
- 3-4 pieces Bay leaves (for the marinade)
- 1 tbsp Mustard seeds (for the marinade)
- 50-100 g Vinegar (9%) (about 3-7 tablespoons)
Optional Ingredients
- Dill (additional umbrellas or sprigs)
- Currant leaves (optional)
Preparation
- Soak the tomatoes in cold water for 1 hour.
- In sterilized jars, place the herbs, garlic, and black peppercorns at the bottom, then tightly pack the tomatoes into the jars.
- Pour boiling water over the packed jars and cover them. Let them sit for 10-15 minutes to soften slightly.
- In a saucepan, combine clean water with sugar, salt, dill, bay leaves, black pepper, and mustard seeds. Bring to a boil and cook for about 5 minutes, then add vinegar.
- Empty the water from the jars and fill them with the marinade, ensuring the tomatoes are submerged.
- Close the lids tightly, turn the jars upside down, and cover with a blanket. Let them cool completely.
Storage
- Once cooled, place the jars in your pantry or a cool, dark place. They’ll be ready in a few weeks.
Adjust the sweetness by reducing sugar for tangier flavor. Experiment with spices like red pepper flakes or coriander seeds for extra flavor. Use cherry or grape tomatoes for bite-sized pickles.
