Heirloom Tomato Pickles (Gluten Free, Paleo, Vegan)

canning jars full of pickles on a wooden table outdoors.

Summer brings a bounty of garden-fresh produce, and one of the best ways to enjoy and preserve it is by pickling some of it.

With fresh garlic and herbs, these heirloom tomato pickles are a tasty way to preserve and enjoy the bumper crop of tomatoes and fresh herbs from your garden!

Choose firm, ripe tomatoes for this recipe, and combine them with whichever herbs are ready to harvest, such as basil, oregano, dill, thyme or chives!

More Pickle Recipes

canning jars full of pickles on a wooden table outdoors.
5 from 2 votes

Heirloom Tomato Pickles

Adapted from Herb Companion
With fresh garlic and herbs, these pickles are a tasty way to preserve and enjoy a bounty of heirloom tomatoes.
CourseSalad, Side Dish
CuisineFermented, GAPS, Paleo, Vegan, Vegetarian
Makes16 servings
Prep Time 30 minutes
Fermenting Time 7 days
Cook Time 0 minutes
Total Time 7 days 30 minutes
This recipe may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.


  • 2 cups heirloom tomatoes, vertically quartered (try mixing different kinds, including green or cherry tomatoes in your batch!)
  • 2 to 4 cloves garlic, sliced
  • 1/2 cup fresh herbs, chopped (I like to use lemon basil and oregano)
  • 1 Tbsp. sea salt
  • 1 cup filtered water
  • 1 Tbsp. fresh lemon juice, (optional)
  • 1/3 cup apple cider vinegar, (OPTIONAL only for speed pickles. Do not use if fermenting.)


  • Place tomato slices, garlic and other herbs into a clean, sterile 16-ounce glass jar until about 3/4 full.
  • Dissolve sea salt in water to create brine solution. Stir until salt is dissolved. If making speed pickles, add vinegar now.
  • Add lemon juice to the mixture, if using.
  • Pour liquid in jar to cover tomatoes and herbs. Add more filtered water if necessary, so you only leave about an inch of room at the top.
  • Close the jar and leave on your counter for 7–10 days (or longer if you prefer) until naturally pickled by fermentation. Unless you are using an airlock lid, loosen the lid a little every two days to let built-up carbon dioxide out.
  • Or, if using vinegar for speed pickles, refrigerate for about an hour until chilled. (Better if left to marinate longer.)


Serving: 1OZCalories: 6kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 361mgPotassium: 58mgFiber: 1gSugar: 1gVitamin A: 315IUVitamin C: 5.5mgCalcium: 5mgIron: 0.2mg

Photo credit: Howard Lee Puckett – Herb Companion