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Raw & Fermented Side Dishes Snacks

Heirloom Tomato Pickles (Gluten Free, Paleo, Vegan)

canning jars full of pickles on a wooden table outdoors.
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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.

Heirloom Tomato Pickles

With fresh garlic and herbs, these pickles are a tasty way to preserve and enjoy a bounty of heirloom tomatoes.
Print Pin
CourseSalad, Side Dish
CuisineFermented, GAPS, Paleo, Vegan, Vegetarian
Prep Time30 minutes
Cook Time0 minutes
Fermenting Time7 days
Total Time7 days 30 minutes
Servings16 servings


  • 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 purified water
  • 1 Tbsp. fresh lemon juice (optional)
  • 1/3 cup raw 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. Add vinegar, if using.
  • 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.)


Calories: 6kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 361mg | Potassium: 58mg | Fiber: 1g | Sugar: 1g | Vitamin A: 315IU | Vitamin C: 5.5mg | Calcium: 5mg | Iron: 0.2mg

Photo credit: Howard Lee Puckett – Herb Companion

About the author

Dawn Gifford

Dawn Gifford

Dawn is the creator of Small Footprint Family, and the author of the critically acclaimed Sustainability Starts at Home - How to Save Money While Saving the Planet. After a 20-year career in green building and environmental sustainability, chronic illness forced her to shift her expertise and passion from the public sphere to home and hearth. Get the whole story behind SFF here.

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