This post brought to you by Pompeian Red Wine Vinegar // I’m a pickle girl… Honestly, I don’t think I’ve met a pickle that I didn’t like. I love all kinds of pickles not just pickled cucumbers. Have you every tried pickled okra, cauliflower, carrots… they are amazing! We have a restaurant here in Lincoln called Granite City and they have a steak salad that I ADORE and they have a pickled tomato relish on the salad and it’s divine. The whole idea intrigued me, so I thought I would try and come up with some pickled tomatoes of my own…
I love that I will have tomatoes along with some red onions that are pickled and ready in my fridge at any time. I was one of the kiddos that when my mom made salad or tacos I wouldn’t eat them if they didn’t have tomatoes, it just didn’t seem complete to me. This way I always have tomatoes on hand even when I haven’t made it to the market for a few days. This whole idea is super simple and only takes about 45 minutes to pull together. I used my favorite Pompeian Red Wine vinegar for these pickled tomatoes. You need to check out their whole line of vinegars, they have some amazing flavors!
First, I prepared my four 1 quart wide mouth Ball canning jars, by sterilizing them in the dishwasher.
I gathered my simple ingredients, tomatoes, salt, sugar, garlic, Pompeian Red Wine Vinegar, red onion, dill and pepper corns…
I prepared my pickle brine from the recipe below and while it cooled I prepped my veggies. I cut my tomatoes into large pieces, sliced my onions and peeled the garlic. I layered my veggies in the sterilized jars…
Now, this is a cold pickle so I wanted the brine to be cool, so that it wouldn’t cook the tomatoes. This also means that I just put the pickled tomatoes into the fridge and I don’t go through the whole preserving process. This means that I will have to keep the pickles in the fridge because they have not been officially preserved by the full canning process which kills all the possible bacteria.
The tomatoes will become rather soft, so you may want to use a small grape or cherry type tomato and not cut them for a firmer pickled tomato.
Once the brine is cool, pour it into the jar, seal the jar with the lid and place in the refrigerator. Let the tomatoes “pickle” for a few days and then serve with your favorite salad, cottage cheese, use as a burger topping… the skies the limit! I will be sharing my copy cat Steak Salad from Granite City in a bit and share how I like to eat my pickled tomatoes.
- 3 cups Pompeian Red Wine Vinegar
- 3 cups water
- 3 tablespoons salt
- ⅓ cup sugar
- 8 garlic cloves
- 2 tablespoons peppercorns
- 25-30 medium sized tomatoes
- 2 red onions
- 1 bunch of dill
- Prepare your brine by placing the vinegar, water, salt and sugar into a sauce pan over medium high heat. Heat the brine mixture until the salt and sugar have dissolved about 4 minutes over medium heat stirring occasionally. Let brine cool.
- Prepare your veggies by cutting the tomatoes into large pieces and slicing the red onion in onion rings and peeling the garlic. Layer the veggies in your sterilized 1 quart wide mouth Ball canning jars. Pour cooled brine into the jars and place the lid on the jars. Place in the refrigerator.
Disclaimer // This post is sponsored by Pompeian. I received product and payment for my recipe. However, as always… All thoughts, ideas and opinions are my very own!
