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
- Garlic Pickled Greens
- Watermelon Rind Pickles
- Simple Pickled Beets
- Simple Homemade Sauerkraut
- Small Footprint Dill Pickles
- Dilly Pickled Snap Peas
- 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.)
Photo credit: Howard Lee Puckett – Herb Companion