How To Pickle Tomatoes

September 1, 2016
pickled tomatoes
Chamille White/Shutterstock

Try this delicious way to preserve your summer harvest.

Serves 6


1 tablespoon olive oil
2 cloves garlic, thinly sliced
2 teaspoon mustard seed
2 teaspoon cumin
½ teaspoon turmeric
½ teaspoon crushed red pepper flakes
1 cup distilled white vinegar
¼ 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
½ cup julienned red bell pepper

(Attention tomato enthusiasts: Check out Rodale's Epic Tomatoes, the ultimate guide to growing more than 200 varieties!)

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

2. Add vinegar and sugar; return pan to stove and cook over medium heat for three to four 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 four hours.