Pickled Tomatoes

A delicious way to preserve your summer tomato harvest.

July 30, 2012

Serves: 6
Prep: 10 min
Cook: 6 min
Total: 4 hr 16 min


  • 1 tablespoon olive oil
  • 2 cloves garlic, thinly sliced
  • 2 teaspoon mustard seed
  • 2 teaspoon cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon crushed red pepper flakes
  • 1 cup distilled white vinegar
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 6 small, firm tomatoes of assorted colors (yellow, orange, green, brown), about 1 pound, each sliced lengthwise into 8 wedges
  • 1/2 cup julienned red bell pepper



1. Warm oil in a small saucepan over medium heat. Stir in garlic and cook for 1 minute. Add mustard seed, cumin, turmeric, and red pepper flakes; cook for 1 minute. Remove from heat and allow to cool slightly.

2. Add vinegar and sugar; return pan to stove and cook over medium heat for 3 to 4 minutes or until sugar melts. Stir in salt; remove from stove and cool slightly again.

3. Place half the tomatoes and pepper pieces in a sterilized quart jar. Add half the vinegar mixture. Put remaining tomatoes and peppers in the jar, then pour in the remaining vinegar mixture. Cover and refrigerate for 4 hours.

Nutritional Facts per serving
Calories 79.3 cal
Fat 3 g
Saturated Fat 0.4 g
Cholesterol 0 mg
Sodium 393.4 mg
Carbohydrates 13.1 g
Total Sugars 10.8 g
Dietary Fiber 1.6 g
Protein 1.2 g

Courtesy of the Rodale Healthy Recipe Finder.

Image: Craig Cutler