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You are here: Home / Recipes / Condiment / Pickled Tomatoes

Pickled Tomatoes

25 · May 29, 2014 · 10 Comments

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…

Pickled-Tomato-&-Steak-Salad-with-Pompeian-Red-Wine-Vinegar-#whipperberry-3

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.

Pickled-Tomato-&-Steak-Salad-with-Pompeian-Red-Wine-Vinegar-#whipperberry-10

I gathered my simple ingredients, tomatoes, salt, sugar, garlic, Pompeian Red Wine Vinegar, red onion, dill and pepper corns…

Pickled-Tomato-&-Steak-Salad-with-Pompeian-Red-Wine-Vinegar-#whipperberry-1

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…

Pickled-Tomato-&-Steak-Salad-with-Pompeian-Red-Wine-Vinegar-#whipperberry-11

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.

Balsamic-Steak-Salad-with-Pickled-Tomato-Relish-#whipperberry-2

Pickled Tomatoes
Recipe Type: condiment
Cuisine: American
Author: Heather // WhipperBerry
Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Serves: 25
These pickled tomatoes are a sure fire way to impress your family and friends this summer!
Ingredients
  • 3 cups [url href=”http:https://www.pompeian.com/products/vinegars/red-wine.aspx//” target=”_blank”]Pompeian Red Wine Vinegar[/url]
  • 3 cups water
  • 3 tablespoons salt
  • 1/3 cup sugar
  • 8 garlic cloves
  • 2 tablespoons peppercorns
  • 25-30 medium sized tomatoes
  • 2 red onions
  • 1 bunch of dill
Instructions
  1. 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.
  2. 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 [url href=”http://http://www.freshpreservingstore.com/ball-1-quart-32-oz-wide-mouth-jars-set-of-12/shop/383206/” target=”_blank”]1 quart wide mouth Ball canning jars[/url]. Pour cooled brine into the jars and place the lid on the jars. Place in the refrigerator.
3.2.2310

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!

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Condiment, In a Jar, Pompeian, Recipes, Salad, Vegitarian Recipe

Reader Interactions

Comments

  1. Jenn says

    May 29, 2014 at 9:10 am

    Ok, A) this looks AMAZING. B) I want to frame this picture in my kitchen! Killin’ it!! xoxo

    Reply
  2. Graham @ Glazed & Confused says

    May 29, 2014 at 10:58 am

    Pickled anything gets a huge yes from me!
    Can’t even imagine how delicious these are.

    Reply
  3. Marni @ Haberdashery+Fun says

    May 30, 2014 at 8:13 am

    Wow… Looks really tasty. my husband would love this

    Reply
  4. Laura | Baking Outside the Box says

    May 30, 2014 at 2:37 pm

    The pickled tomatoes look painfully good. Before I read your post I’d never even heard of them before. Thanks for sharing.

    Reply
  5. Amy @ Canary Street Crafts says

    June 7, 2014 at 5:29 am

    This looks delicious! I’ve never pickled anything, but this recipe looks so easy and I happen to have all the ingredients in my kitchen right now, including that exact brand of red wine vinegar. Must be fate 🙂

    Reply
  6. Deanne says

    June 24, 2014 at 4:40 pm

    Hi! Excited to try this! Can you please tell me roughly how many jars this makes? Thanks so much!

    Reply
    • Heather says

      June 24, 2014 at 6:29 pm

      Deanne-
      I made 5 quarts with this recipe. One of the jars only had onions however. You’re going to love it!
      xoxo
      Heather

      Reply
  7. melany says

    June 28, 2014 at 3:29 pm

    How long will these last in the fridge?

    Reply
    • Heather says

      June 29, 2014 at 9:12 am

      Melany-
      They should last a few months for sure.
      heather

      Reply
  8. Mary says

    August 19, 2018 at 4:19 pm

    I had something like this on a charcuterie board and loved it. I think I’ll omit the dill.

    Reply

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Hello... my name is Heather and I'm the creator of WhipperBerry a creative lifestyle blog packed full of great recipes and creative ideas for your home and family. I find I am happiest when I'm living a creative life and I love to share what I've been up to along the way... Come explore, my hope is that you'll leave inspired!

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