Pickled Red Tomatoes Recipe

By
Marisa McClellan
Marisa McClellan
Marisa McClellan is a food writer, canning teacher, and the voice behind the long-running food blog Food in Jars. She is the author of Food in Jars (2012), Preserving by the Pint (2014), Naturally Sweet Food in Jars (2016), and The Food In Jars Kitchen (2019).
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Updated Mar. 26, 2019
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Marisa McClellan

Most pickle fans are familiar with pickled green tomatoes. This pickle is a whole other beast that works equally well scrambled into eggs or plated prettily with cheese and baguette. It is a little bit different and oh-so-good.

Recipe Facts

Active: 45 mins
Total: 0 mins
Serves: 15 to 18 servings
Makes: 3 pints

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Ingredients

  • 2 pounds small, meaty tomatoes, peeled (like roma, plum or San Marzano)

  • 1 1/2 cups red wine vinegar

  • 2 tablespoons pickling salt

  • 3/4 cup granulated sugar

  • 2-inch piece fresh ginger, thinly sliced

  • 3 tablespoons pickling spice

Directions

  1. If canning, prepare a boiling water bath canner and 3 regular mouth pint jars. Place lids in a small saucepan, cover them with water, and simmer over very low heat.

  2. Combine vinegar, 1 1/2 cups of water, salt, sugar, and ginger slices in a pot and bring to a boil.

  3. Line up jars and measure 1 tablespoon of pickling spices into the bottom of each jar.

  4. Carefully pack peeled tomatoes into prepared jars, taking care not to crush them.

  5. Slowly pour brine over the tomatoes, leaving 1/2 inch headspace.

  6. Gently tap jars on a towel-lined countertop to help loosen any air bubbles. Use a wooden chopstick or plastic knife to help remove any bubbles that remain after tapping.

  7. Check headspace again and add more brine if necessary. Make sure to include 2 to 3 ginger slices per jar.

  8. Wipe rims, apply lids and rings and process in a hot water bath for 10 minutes.

  9. If you’re skipping the processing step, simply let jars cool on your countertop after capping. Once they reach room temperature, put them into the refrigerator.

  10. Whether you process these pickles or not, let them rest in the brine for at least a week before eating.

Special equipment

3 mason jars, canning pot (optional)

This Recipe Appears In

Nutrition Facts (per serving)
48 Calories
0g Fat
11g Carbs
1g Protein
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Nutrition Facts
Servings: 15 to 18
Amount per serving
Calories 48
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 392mg 17%
Total Carbohydrate 11g 4%
Dietary Fiber 1g 3%
Total Sugars 10g
Protein 1g
Vitamin C 7mg 37%
Calcium 21mg 2%
Iron 1mg 4%
Potassium 144mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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