This Pickled Tomatoes recipe is one you’ll make time and time again. 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.
This recipe is actually a pickled tomato salsa, and can be used the ways most salsas are used. It can be added to tons of foods, or simply served with a bowl of chips.
Ingredients for Pickled Tomatoes
- tomatoes – Color and feel are the best cues to ripeness. Ripe tomatoes should be slightly firm, but have a little give when gently squeezed, and they should have a deep red color (or whatever the color is intended to be).
- jalapeño peppers – A good pepper should be firm, deeply colored and slightly shiny.
- green onion (scallions) – Choose scallions that have bright green tops, look succulent and haven’t been bent.
- garlic – Raw garlic cloves should be firm without any dark spots.
- extra virgin olive oil – I like this one.
- white vinegar
- black pepper – Freshly ground is best.
- ground cumin
- ground mustard
- cayenne pepper
How to Make Them
(More detailed instructions are in the recipe card below.)
– 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. Reduce the heat to low, and add the sugar and salt. Heat only until the sugar and salt have dissolved. 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 and then pour it into the vinegar mixture.
– Once it’s cool, pour the entire marinade over the tomato mixture and stir.
– Refrigerate in an air-tight container for at least 4 hours and up to several days.
Recipe Tips and Substitutions
- Be sure to let the marinade cool completely before pouring it over the tomatoes, otherwise it might soften them too much.
- You can skip the cayenne if you don’t want the pickled tomato salsa to be spicy.
- For a slightly sweeter vibe, use finely chopped red onion instead of the scallions.
- You can also do this with tear drop or tiny cherry tomatoes.
- The best way to store them is in a Mason jar.
Serving Suggestions for Pickled Tomatoes
- Add them to your tacos. They’re amazing in these Pulled Pork Tacos (pictured above).
- Put them in your burritos.
- Tuck them into a sandwich or burger.
- And scatter them over salads.
- Serve alongside grilled chicken or fish.
How long will they keep?
Since pickling is the process of preserving the lifespan of food, pickled tomato salsa will keep for a while — up to two weeks, sealed tightly in the refrigerator.
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!
More delicious tomato recipes:
- Tomato Confit with Rosemary
- Tomato Onion Salad with Balsamic Vinegar
- Sweet Breakfast Tomatoes with Olive Oil
- Tomato Preserves Recipe with Serranos
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 (scallions), finely chopped (green and white portions)
- 1½ tablespoons minced garlic
- 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
- Combine first 4 ingredients. In a large mixing bowl, gently combine the tomatoes with the jalapeños, scallions, and garlic.
- Make pickling juice. 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.
- Toast spices and add them to pickling juice. 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.Once it's cool, pour the mixture over the tomato mixture and stir to combine.
- Marinate. Refrigerate in an air-tight container for at least 4 hours and up to several days.