Pickled Tomatoes

Recipes by Chef Steph

Chef Steph

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.


Pickled Tomatoes
  • 1-1/2 pounds - red tomatoes
  • 2 - cloves garlic
  • 2 - bay leaves
  • 1/2 - inch knob ginger, peeled
  • - a few sprigs of parsley
  • 2 cups - water
  • 3 tablespoons - distilled white vinegar
  • 1 tablespoons - salt
  • 4 teaspoons - sugar
  • 1 teaspoon - coriander seeds
Prep time
10 minutes
Cook Time
1  hour
2 to 4


  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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