Pickled Tomatoes wallacegardencenter

Pickled Tomatoes

These tangy, perfectly-seasoned pickled tomatoes are a great way to turn a bumper crop into a long-lasting, homemade condiment you can enjoy all winter or gift to friends and family.


  • 1 1/2 lb. red tomatoes
  • 2 cloves garlic
  • 2 bay leaves
  • 1/2-inch knob ginger, peeled
  • A few sprigs of parsley
  • 2 cups water
  • 3 tbsp. distilled white vinegar
  • 1 tbsp. salt
  • 4 tsp. sugar
  • 1 tsp. coriander seeds


  1. Chop the tomatoes into large chunks and layer them with garlic, bay leaves, ginger, and parsley in airtight glass containers with tight-fitting lids.
  2. Place the water, vinegar, salt, sugar, and coriander seeds into a small saucepan and bring to a boil over high heat.
  3. Remove from heat and steep for 2 minutes.
  4. Gently pour the hot liquid over the tomatoes, put the lids on the containers, and let come to room temperature (about 1 hour). Refrigerate overnight.
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