Canned Pickled Tomatoes for Safe Storage

Learn how to make pickled tomatoes! These zingy, garlicky quick pickled tomatoes are perfect for burgers, salads, or snacking.

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Prep Time 10

Cook Time 10

Servings: 1

Course: Appetizer, Preserving

Cuisine: American

Calories: 34

1 pound tomatoes or as many as you can fit, cut into quarters or sliced (any variety works: 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 use 1 teaspoon dried
2-3 fresh basil leaves or use 1 teaspoon dried
2-3 bay leaves
1/2-1 jalapeno sliced (optional, for spicy heat)

Pack the tomatoes into sterilized 1-pint jars or a quart jar, leaving a small amount of headspace.
Combine the vinegar, water, salt, garlic, honey, and peppercorns in a saucepan, bring to a boil, and then remove from the heat.
Allow the brine to cool slightly, pour it over the tomatoes, and add the rosemary, basil, bay leaves, and optional jalapeños.
Seal the jars and refrigerate for at least 24 hours to develop flavor, or serve immediately if desired.
Keep the tomatoes submerged in brine and refrigerated, and consume within 3 months.

Calories: 34kcalCarbohydrates: 6gProtein: 1gFat: 0.2gSaturated Fat: 0.03gSodium: 1170mgFiber: 1gSugar: 5g

Calories estimated from brine ingredients; actual values may vary.