This Pickled Tomatoes recipe is one you’ll make time and time again. It’s subtly spicy and sweet, tangy, and delicious. It’ll enhance anything it’s added to — sandwiches, tacos, burritos, a simple chip, and more!
There’s pretty much no end to what these Pickled Tomatoes can enhance. I especially love them in tacos, but that’s just the beginning of their many uses.
What’s in this Pickled Tomatoes recipe?
- jalapeño peppers
- green onion
- white vinegar
- sugar, salt, pepper
- ground mustard
- cayenne pepper
- extra virgin olive oil
What is pickling?
Pickling is the process of preserving the lifespan of food.
This is done either by anaerobic (without oxygen) fermentation in a brine, or immersion in vinegar.
Pickling changes both the texture and flavor of foods.
Pickling used to simply provide a way to keep fresh ingredients through the winter. These days though, it’s sparking creativity in the kitchen in unique and exciting ways, and showing up on menus all around town.
This is with good reason — pickled foods can be delicious, and are especially fantastic when paired with savory and spicy flavors.
I love making this Pickled Tomatoes recipe for my Pulled Pork Tacos. It brings them to another level.
Uses for Pickled Tomatoes
They’ll enhance . . .
While I love using the Pickled Tomatoes in all sorts of things, sometimes they’re best just with a bowl of chips!
However you decide to eat them, enjoy!
Pickled Tomatoes Recipe
- 2 pounds tomatoes, washed and dried, seeded, diced
- 2 small-medium jalapeños, washed and dried, seeds removed, very finely chopped (you want about 2 tablespoons)
- 2 green onions, finely chopped (green and white portions)
- 1½ tablespoons garlic, minced
- 1 cup white vinegar
- 3½ tablespoons brown sugar
- ½ teaspoon salt
- ¼ cup extra virgin olive oil
- 1 teaspoon freshly ground black pepper
- ½ teaspoon ground cumin
- ¼ teaspoon ground mustard
- ¼ teaspoon cayenne pepper
- In a large mixing bowl, gently combine the tomatoes with the jalapeños, scallions, and garlic.
- In a small saucepan, bring the vinegar to a boil.
- Immediately reduce the heat to low, and add the sugar and salt. Heat only until the sugar and salt have dissolved, about 30 seconds.
- Pour the mixture into a bowl to cool and set aside.
- Add the oil to a small sauté or saucepan, and place it over medium heat. Once it's very hot, add the black pepper, cumin, mustard, and cayenne pepper, and stir until it's aromatic, 1 minute. Remove from the heat and stir this into the vinegar mixture.
- Then pour all of this over the tomato mixture and stir to combine.
- Refrigerate in an air-tight container for at least 4 hours and up to several days.