18 Spicy Pickling Tomatoes Recipes Delicious

Unleash the vibrant flavors of summer with our roundup of 18 Spicy Pickling Tomatoes Recipes that promise to tantalize your taste buds! Whether you’re a pickling pro or a curious newbie, these recipes are your ticket to transforming humble tomatoes into fiery, tangy delights. Perfect for spicing up your meals, these picks are sure to inspire your next kitchen adventure. Dive in and discover your new favorite!

Spicy Garlic Dill Pickled Tomatoes

Gather around for a tangy twist on pickles with Spicy Garlic Dill Pickled Tomatoes. These bold, flavorful bites are perfect for adding a punch to your meals or enjoying straight from the jar.

Ingredients

– 2 lbs firm, ripe cherry tomatoes
– 4 cloves garlic, thinly sliced
– 2 cups white vinegar, sharp and clear
– 1 cup water, filtered
– 2 tbsp sugar, granulated
– 1 tbsp salt, coarse
– 1 tsp red pepper flakes, for heat
– 1 bunch fresh dill, fronds only

Instructions

1. Wash and dry 2 lbs firm, ripe cherry tomatoes thoroughly.
2. In a medium saucepan, combine 2 cups white vinegar, 1 cup filtered water, 2 tbsp granulated sugar, and 1 tbsp coarse salt. Bring to a boil over high heat, stirring until sugar and salt dissolve completely.
3. Layer the cherry tomatoes and 4 cloves thinly sliced garlic in a clean, 1-quart mason jar.
4. Add 1 tsp red pepper flakes and a handful of fresh dill fronds to the jar for flavor.
5. Carefully pour the hot vinegar mixture over the tomatoes, leaving 1/2 inch headspace at the top.
6. Seal the jar tightly and let it cool to room temperature before refrigerating.
7. Allow the tomatoes to pickle for at least 48 hours before serving for optimal flavor.
8. For best results, shake the jar gently once a day to distribute the flavors evenly.
9. After 48 hours, taste a tomato to check if the desired level of pickling and spice is achieved.
10. Store in the refrigerator for up to 2 weeks.
Pack these pickled tomatoes with a crunch that gives way to a juicy, spicy, and garlicky interior. Serve them alongside grilled meats or chop into salads for an extra zing.

Sweet and Spicy Pickled Cherry Tomatoes

Brighten up your pantry with these sweet and spicy pickled cherry tomatoes. They’re a quick, flavorful twist on traditional pickles.

Ingredients

• 1 lb fresh, firm cherry tomatoes
• 1 cup apple cider vinegar, sharp and tangy
• 1/2 cup granulated sugar, for balanced sweetness
• 1 tbsp kosher salt, coarse and clean
• 1 tsp red pepper flakes, for a spicy kick
• 2 cloves garlic, thinly sliced for pungent depth
• 1/2 cup water, filtered for purity

Instructions

1. Wash and dry 1 lb fresh, firm cherry tomatoes thoroughly. Pierce each tomato with a toothpick to allow flavors to penetrate.
2. In a medium saucepan, combine 1 cup sharp and tangy apple cider vinegar, 1/2 cup granulated sugar, 1 tbsp coarse and clean kosher salt, 1 tsp red pepper flakes, and 2 thinly sliced cloves of garlic. Bring to a boil over medium heat, stirring until sugar dissolves completely.
3. Once boiling, add 1/2 cup filtered water to the saucepan. Reduce heat and simmer for 2 minutes to meld flavors.
4. Carefully pour the hot brine over the prepared cherry tomatoes in a clean, heatproof jar. Ensure tomatoes are fully submerged.
5. Seal the jar and let it cool to room temperature. Then, refrigerate for at least 24 hours before serving to develop flavors.

Hearty and vibrant, these pickled cherry tomatoes offer a crunchy texture with a perfect balance of sweet and heat. Try them atop a grilled burger or as a bold addition to your next cheese board.

Classic Dill Pickled Tomatoes

Pickling transforms ripe tomatoes into tangy, crisp bites perfect for snacking or garnishing. This method preserves their summer freshness with a dill-infused brine.

Ingredients

• 2 lbs firm, ripe cherry tomatoes
• 4 cups distilled white vinegar
• 4 cups water
• 1/4 cup coarse kosher salt
• 8 cloves garlic, peeled and smashed
• 4 sprigs fresh dill
• 2 tbsp whole black peppercorns
• 1 tbsp red pepper flakes

Instructions

1. Wash and dry 2 lbs firm, ripe cherry tomatoes. Pierce each tomato’s skin with a toothpick to prevent bursting.
2. In a large pot, combine 4 cups distilled white vinegar, 4 cups water, and 1/4 cup coarse kosher salt. Bring to a boil over high heat, stirring until salt dissolves.
3. Pack tomatoes, 8 cloves peeled and smashed garlic, 4 sprigs fresh dill, 2 tbsp whole black peppercorns, and 1 tbsp red pepper flakes into sterilized quart jars.
4. Pour boiling brine over tomatoes, leaving 1/2 inch headspace. Tap jars gently to remove air bubbles.
5. Seal jars with lids and bands. Process in a boiling water bath for 15 minutes to ensure preservation.
6. Remove jars and cool on a towel-lined counter. Check seals after 24 hours; lids should not flex when pressed.

Yield crisp, flavorful tomatoes with a perfect balance of tang and spice. Try them sliced over grilled burgers or chopped into a summer potato salad for an extra zing.

Balsamic Pickled Tomatoes with Basil

Get ready to elevate your summer dishes with these vibrant balsamic pickled tomatoes. They’re a burst of flavor in every bite.

Ingredients

• 1 lb ripe cherry tomatoes, halved
• 1/2 cup high-quality balsamic vinegar
• 1/4 cup pure honey
• 1/4 cup fresh basil leaves, thinly sliced
• 1 tsp coarse sea salt
• 1/2 tsp crushed red pepper flakes
• 2 cloves garlic, minced

Instructions

1. In a medium saucepan, combine balsamic vinegar and honey. Heat over medium until the mixture simmers, about 3 minutes.
2. Add halved cherry tomatoes to the saucepan. Stir gently to coat. Simmer for 5 minutes, until tomatoes soften slightly.
3. Remove from heat. Stir in basil, sea salt, red pepper flakes, and minced garlic. Let cool to room temperature.
4. Transfer the mixture to a clean jar. Seal tightly. Refrigerate for at least 4 hours before serving, preferably overnight for deeper flavor.

Use these pickled tomatoes to brighten up salads, sandwiches, or as a tangy topping for grilled meats. Their sweet and acidic profile pairs wonderfully with creamy cheeses.

Quick Pickled Green Tomatoes

Pickling green tomatoes is a crisp, tangy way to preserve their firm texture. Perfect for adding a punch to sandwiches or salads.

Ingredients

• 2 pounds firm, unripe green tomatoes, sliced 1/4-inch thick
• 1 cup distilled white vinegar, sharp and clear
• 1 cup water, filtered
• 2 tbsp granulated sugar, fine and white
• 1 tbsp kosher salt, coarse and flaky
• 4 garlic cloves, freshly crushed
• 1 tsp mustard seeds, yellow and tiny
• 1/2 tsp red pepper flakes, vibrant and spicy

Instructions

1. In a medium saucepan, combine vinegar, water, sugar, and salt. Bring to a boil over high heat, stirring until sugar and salt dissolve completely.
2. Add garlic, mustard seeds, and red pepper flakes to the boiling liquid. Simmer for 1 minute to infuse flavors.
3. Place tomato slices in a large, heatproof bowl. Pour the hot pickling liquid over the tomatoes, ensuring they are fully submerged.
4. Let the mixture cool to room temperature, then cover and refrigerate for at least 24 hours before serving. Tip: For even flavor, stir gently once or twice during chilling.
5. Store pickled tomatoes in an airtight container in the refrigerator for up to 2 weeks. Tip: Use a clean spoon to serve to prevent contamination.

Now enjoy the crunchy, vinegary bite of these pickled green tomatoes. They’re a bold addition to burgers or a bright side to grilled meats.

Indian Spiced Pickled Tomatoes

Dive into the vibrant flavors of Indian Spiced Pickled Tomatoes, a tangy and spicy condiment that elevates any meal. Perfect for adding a punch to sandwiches, salads, or as a standalone snack.

Ingredients

• 2 cups ripe, firm cherry tomatoes, halved
• 1 cup apple cider vinegar, sharp and tangy
• 1/2 cup granulated sugar, for balanced sweetness
• 1 tbsp mustard seeds, for a nutty crunch
• 1 tsp turmeric powder, earthy and bright
• 1 tsp red chili flakes, for a spicy kick
• 2 cloves garlic, thinly sliced for pungent depth
• 1 tbsp kosher salt, for seasoning

Instructions

1. In a medium saucepan, combine apple cider vinegar, sugar, mustard seeds, turmeric, red chili flakes, garlic, and salt. Bring to a boil over medium heat, stirring until sugar dissolves.
2. Add halved cherry tomatoes to the boiling mixture. Reduce heat to low and simmer for 5 minutes, until tomatoes soften slightly but retain shape.
3. Remove from heat and let cool to room temperature. Transfer to a clean jar, ensuring tomatoes are fully submerged in the liquid.
4. Seal the jar and refrigerate for at least 24 hours before serving, to allow flavors to meld.

Marvel at the burst of flavors these pickled tomatoes bring to your table. Their crisp texture and spicy-sweet tang make them a versatile condiment. Try them atop grilled cheese or mixed into a grain bowl for an unexpected twist.

Mexican Style Pickled Tomatoes with Jalapenos

Now, let’s dive into making these vibrant Mexican Style Pickled Tomatoes with Jalapenos. Perfect for adding a spicy, tangy kick to any meal.

Ingredients

• 1 lb ripe, firm tomatoes, quartered
• 2 fresh jalapenos, thinly sliced with seeds for extra heat
• 1 cup crisp, white vinegar
• 1/2 cup granulated sugar, for balanced sweetness
• 1 tbsp coarse kosher salt
• 3 cloves garlic, smashed for bold flavor
• 1 tsp whole black peppercorns, for a subtle spice
• 1/2 tsp dried oregano, for earthy notes

Instructions

1. In a medium saucepan, combine vinegar, sugar, salt, garlic, peppercorns, and oregano. Bring to a boil over medium-high heat, stirring until sugar dissolves completely.
2. Add tomatoes and jalapenos to the boiling mixture. Reduce heat to low and simmer for 5 minutes, ensuring vegetables are fully submerged.
3. Remove from heat and let cool to room temperature, about 1 hour. This allows flavors to meld beautifully.
4. Transfer mixture to a clean, airtight jar. Press down gently to remove air bubbles and ensure vegetables are covered by the liquid.
5. Refrigerate for at least 24 hours before serving to develop the flavors fully. The longer it sits, the better it tastes.

Lively and crunchy, these pickled tomatoes with jalapenos offer a perfect balance of heat and tang. Serve them alongside grilled meats or as a bold topping for tacos.

Thai Inspired Pickled Tomatoes with Chili

Get ready to elevate your snack game with these Thai Inspired Pickled Tomatoes with Chili. They’re a vibrant, tangy treat that packs a punch.

Ingredients

• 1 pound ripe cherry tomatoes, halved
• 2 fresh red chilies, thinly sliced
• 1 cup distilled white vinegar, sharp and clear
• 1/2 cup granulated sugar, fine and sweet
• 1 tbsp kosher salt, coarse and pure
• 2 cloves garlic, crushed and fragrant
• 1/2 cup water, filtered and cold

Instructions

1. In a medium saucepan, combine vinegar, sugar, salt, garlic, and water. Bring to a boil over high heat, stirring until sugar dissolves completely.
2. Remove from heat and let the brine cool to room temperature, about 30 minutes. This ensures the tomatoes stay crisp.
3. Place halved cherry tomatoes and sliced chilies in a clean, large jar. Pour the cooled brine over them, ensuring they’re fully submerged.
4. Seal the jar tightly and refrigerate for at least 24 hours before serving. The flavors meld beautifully over time.
5. Serve chilled as a bold side or atop grilled meats for an extra kick. The tomatoes should be tangy, slightly sweet, and with a noticeable heat.

Fresh from the fridge, these pickled tomatoes offer a crunchy texture and a complex flavor profile. Try them in a salad or as a unique burger topping for a twist.

Mediterranean Herb Pickled Tomatoes

Kickstart your summer with these vibrant Mediterranean Herb Pickled Tomatoes, a tangy twist on classic pickles that brings a burst of flavor to any dish.

Ingredients

• 2 cups cherry tomatoes, halved
• 1 cup apple cider vinegar, sharp and tangy
• 1/2 cup water, filtered
• 2 tbsp sugar, granulated
• 1 tbsp salt, coarse
• 2 cloves garlic, freshly crushed
• 1 tsp dried oregano, fragrant
• 1/2 tsp red pepper flakes, for a subtle heat
• 1/4 cup fresh basil leaves, roughly torn

Instructions

1. In a medium saucepan, combine apple cider vinegar, water, sugar, and salt. Bring to a boil over medium-high heat, stirring until sugar and salt dissolve completely.
2. Remove from heat and add crushed garlic, dried oregano, and red pepper flakes. Let the mixture cool for 5 minutes to infuse the flavors.
3. Place halved cherry tomatoes and torn basil leaves in a clean, 1-quart mason jar. Pour the warm vinegar mixture over the tomatoes, ensuring they are fully submerged.
4. Seal the jar tightly and let it cool to room temperature. Once cooled, refrigerate for at least 24 hours before serving to allow the flavors to meld.

Marvel at the crisp texture and bold flavors of these pickled tomatoes. Perfect atop a fresh salad or as a zesty garnish for grilled meats.

Sweet Pickled Tomatoes with Cinnamon

Discover a twist on classic pickles with these sweet pickled tomatoes, infused with warm cinnamon for a unique flavor profile.

Ingredients

• 2 lbs ripe, firm cherry tomatoes
• 1 cup apple cider vinegar
• 1 cup granulated sugar
• 1 cinnamon stick, whole
• 1 tsp whole cloves
• 1 tsp whole allspice berries
• 1/2 tsp kosher salt

Instructions

1. Wash and dry 2 lbs ripe, firm cherry tomatoes. Poke each tomato once with a toothpick to prevent splitting.
2. In a medium saucepan, combine 1 cup apple cider vinegar, 1 cup granulated sugar, 1 cinnamon stick, 1 tsp whole cloves, 1 tsp whole allspice berries, and 1/2 tsp kosher salt. Bring to a boil over medium-high heat, stirring until sugar dissolves.
3. Reduce heat to low. Simmer for 5 minutes to infuse the spices. Tip: For a stronger cinnamon flavor, break the cinnamon stick before adding.
4. Add the tomatoes to the saucepan. Cook for 2 minutes, gently stirring to coat. Tip: Avoid overcooking to keep tomatoes firm.
5. Remove from heat. Let cool to room temperature in the syrup. Tip: For best flavor, refrigerate overnight before serving.
6. Transfer tomatoes and syrup to a clean jar. Seal and refrigerate for up to 2 weeks.

The tomatoes retain a slight crunch, enveloped in a sweet-spiced syrup. Serve chilled as a bold condiment with grilled meats or atop a creamy goat cheese crostini.

Smoky Chipotle Pickled Tomatoes

You won’t believe how these Smoky Chipotle Pickled Tomatoes can elevate your dishes. Yearning for a tangy, smoky kick? This recipe delivers just that.

Ingredients

• 2 cups ripe cherry tomatoes, halved
• 1 cup apple cider vinegar, sharp and tangy
• 1/2 cup water, filtered
• 2 tbsp granulated sugar, fine and white
• 1 tbsp kosher salt, coarse and flaky
• 2 chipotle peppers in adobo, finely chopped
• 1 tsp adobo sauce, smoky and rich
• 2 garlic cloves, thinly sliced
• 1/2 tsp black peppercorns, whole and aromatic

Instructions

1. In a medium saucepan, combine apple cider vinegar, water, sugar, and salt. Bring to a boil over medium-high heat, stirring until sugar and salt dissolve completely.
2. Remove saucepan from heat. Add halved cherry tomatoes, chopped chipotle peppers, adobo sauce, sliced garlic, and black peppercorns. Stir gently to combine.
3. Let the mixture cool to room temperature, about 1 hour. This allows the flavors to meld together beautifully.
4. Transfer the mixture to a clean, airtight jar. Ensure all tomatoes are submerged in the liquid for even pickling.
5. Refrigerate for at least 24 hours before serving. The longer they sit, the deeper the flavors develop.

Forget bland pickles. These tomatoes boast a perfect balance of smoky, sweet, and tangy flavors. Their firm texture makes them ideal for topping tacos or mixing into salads.

Pickled Tomatoes with Red Onion and Garlic

Elevate your pantry staples with this tangy, crisp pickled tomatoes recipe, perfect for adding a bright punch to any meal.

Ingredients

• 2 cups ripe cherry tomatoes, halved
• 1 medium red onion, thinly sliced
• 4 cloves garlic, smashed
• 1 cup apple cider vinegar, sharp and tangy
• 1 cup water, filtered
• 2 tbsp granulated sugar, fine and white
• 1 tbsp kosher salt, coarse and flaky
• 1 tsp black peppercorns, whole and aromatic
• 1 tsp mustard seeds, tiny and yellow
• 1 bay leaf, dried and fragrant

Instructions

1. In a medium saucepan, combine apple cider vinegar, water, sugar, salt, peppercorns, mustard seeds, and bay leaf. Bring to a boil over high heat, stirring until sugar and salt dissolve completely.
2. Remove the saucepan from heat and let the brine cool for 5 minutes to infuse the flavors.
3. Pack the halved cherry tomatoes, sliced red onion, and smashed garlic cloves into a clean, 1-quart mason jar.
4. Pour the warm brine over the vegetables in the jar, ensuring they are completely submerged. Tip: Use a spoon to press down the vegetables if needed.
5. Seal the jar tightly and let it cool to room temperature before refrigerating. Tip: For best flavor, let the pickles sit for at least 24 hours before serving.
6. Store in the refrigerator for up to 2 weeks. Tip: The pickles will become more flavorful the longer they sit.

The pickled tomatoes offer a delightful crunch with a perfect balance of sweet and sour. Serve them atop grilled meats or fold into a fresh salad for an extra zing.

Honey Mustard Pickled Tomatoes

Mustard lovers, rejoice! These honey mustard pickled tomatoes are a tangy, sweet twist on your favorite condiment. Perfect for sandwiches, salads, or straight from the jar.

Ingredients

• 1 lb ripe cherry tomatoes, halved
• 1/2 cup raw honey, thick and golden
• 1/4 cup apple cider vinegar, sharp and tangy
• 2 tbsp whole grain mustard, coarse and pungent
• 1 tsp sea salt, fine and crunchy
• 1/2 tsp black peppercorns, freshly cracked
• 1/4 tsp red pepper flakes, for a subtle heat

Instructions

1. In a medium saucepan, combine honey, apple cider vinegar, whole grain mustard, sea salt, black peppercorns, and red pepper flakes. Bring to a simmer over medium heat, stirring occasionally, until honey is fully dissolved, about 3 minutes.
2. Remove saucepan from heat and let the mixture cool for 5 minutes. This allows the flavors to meld together.
3. Place halved cherry tomatoes in a large, clean jar. Pour the warm honey mustard mixture over the tomatoes, ensuring they are fully submerged.
4. Seal the jar tightly and refrigerate for at least 24 hours before serving. The longer they sit, the more flavorful they become.

Just like that, you’ve got a jar of honey mustard pickled tomatoes ready to elevate your meals. The tomatoes retain a slight crunch, while the honey mustard brine adds a bold, sweet-and-sour kick. Try them atop a grilled cheese for an unexpected burst of flavor.

Pickled Tomatoes with Fennel and Orange

Ripe summer tomatoes meet their match in this vibrant, tangy pickled dish. Bright orange and aromatic fennel add layers of flavor.

Ingredients

• 2 lbs firm, ripe tomatoes, sliced into 1/2-inch rounds
• 1 large fennel bulb, thinly sliced, fronds reserved
• 1 large orange, zest peeled into strips and juiced
• 1 cup apple cider vinegar
• 1/2 cup water
• 1/4 cup granulated sugar
• 1 tbsp kosher salt
• 1 tsp fennel seeds, lightly crushed
• 1/2 tsp red pepper flakes

Instructions

1. In a medium saucepan, combine apple cider vinegar, water, sugar, salt, fennel seeds, and red pepper flakes. Bring to a boil over medium-high heat, stirring until sugar dissolves.
2. Remove from heat. Stir in orange juice and zest. Let cool for 5 minutes.
3. Layer tomato slices and fennel in a large, clean jar. Pour warm pickling liquid over, ensuring all pieces are submerged.
4. Seal jar. Refrigerate for at least 24 hours before serving, shaking gently once or twice to distribute flavors.
5. Garnish with reserved fennel fronds before serving.

After pickling, tomatoes develop a delightful crunch while soaking up the citrusy, spicy brine. Serve chilled as a bold side or atop crusty bread with creamy goat cheese.

Spicy Pickled Tomatoes with Coriander

Yield a burst of summer any time with these spicy pickled tomatoes. They’re a vibrant, tangy twist on classic pickles, perfect for jazzing up sandwiches or salads.

Ingredients

– 1 lb ripe cherry tomatoes, halved
– 1 cup apple cider vinegar, sharp and tangy
– 1/2 cup water
– 2 tbsp sugar, fine and white
– 1 tbsp salt, coarse and kosher
– 2 cloves garlic, thinly sliced
– 1 tsp red pepper flakes, fiery
– 1/2 cup fresh coriander leaves, roughly chopped

Instructions

1. In a medium saucepan, combine apple cider vinegar, water, sugar, and salt. Bring to a boil over medium-high heat, stirring until sugar and salt dissolve completely.
2. Remove the saucepan from heat. Add garlic slices and red pepper flakes to the hot liquid. Let steep for 5 minutes to infuse flavors.
3. Place halved cherry tomatoes in a large, clean jar. Pour the hot vinegar mixture over the tomatoes, ensuring they’re fully submerged.
4. Sprinkle chopped coriander leaves over the top. Seal the jar tightly with a lid.
5. Let the jar cool to room temperature, then refrigerate for at least 24 hours before serving. The longer they sit, the more flavorful they become.
Flavor-packed and crisp, these pickled tomatoes add a spicy kick to any dish. Try them atop avocado toast or alongside grilled meats for an extra zing.

Pickled Tomatoes with Rosemary and Thyme

Here’s a simple way to preserve summer’s bounty with a twist. Pickled tomatoes with rosemary and thyme offer a tangy, herby kick perfect for elevating dishes.

Ingredients

• 2 cups ripe cherry tomatoes, halved
• 1 cup apple cider vinegar, sharp and tangy
• 1 cup water, filtered
• 2 tbsp granulated sugar, fine and white
• 1 tbsp kosher salt, coarse and flaky
• 2 sprigs fresh rosemary, woody and aromatic
• 4 sprigs fresh thyme, delicate and earthy
• 2 cloves garlic, smashed and pungent
• 1 tsp black peppercorns, whole and spicy

Instructions

1. Sterilize a 1-quart mason jar by boiling it in water for 10 minutes. Keep it hot until ready to use.
2. In a saucepan, combine apple cider vinegar, water, sugar, and salt. Bring to a boil over medium heat, stirring until sugar and salt dissolve completely.
3. Pack the jar tightly with cherry tomatoes, rosemary, thyme, garlic, and peppercorns. Pour the hot vinegar mixture over the tomatoes, leaving 1/2 inch headspace.
4. Tap the jar gently on the counter to remove air bubbles. Wipe the rim clean with a damp cloth.
5. Seal the jar with a lid and let it cool to room temperature. Refrigerate for at least 48 hours before serving to allow flavors to meld.

The pickled tomatoes develop a perfect balance of sweet, tangy, and herby flavors. Try them on a charcuterie board or as a bright addition to salads.

Asian Style Pickled Tomatoes with Ginger

Want a tangy twist to your summer snacks? These Asian Style Pickled Tomatoes with Ginger are crisp, refreshing, and packed with flavor.

Ingredients

• 1 lb ripe cherry tomatoes, halved
• 1 cup distilled white vinegar, sharp and clear
• 1/2 cup granulated sugar, fine and pure
• 1 tbsp kosher salt, coarse and flaky
• 1 tbsp fresh ginger, peeled and thinly sliced
• 2 cloves garlic, smashed and aromatic
• 1/2 tsp red pepper flakes, for a subtle heat

Instructions

1. In a medium saucepan, combine vinegar, sugar, and salt. Heat over medium until sugar dissolves completely, about 3 minutes. Tip: Stir constantly to prevent scorching.
2. Remove from heat. Add ginger, garlic, and red pepper flakes. Let steep for 5 minutes to infuse flavors.
3. Place tomato halves in a large, clean jar. Pour warm pickling liquid over tomatoes, ensuring they’re fully submerged. Tip: Use a spoon to press down if needed.
4. Seal jar tightly. Refrigerate for at least 24 hours before serving. Tip: For best flavor, wait 48 hours.

Here’s how these pickled tomatoes shine: The ginger adds a warm zing, while the vinegar brings a bright acidity. Serve them chilled over grilled fish or alongside a cheese board for a surprising pop of color and taste.

Pickled Tomatoes with Lime and Cilantro

Absolutely refreshing, these pickled tomatoes with lime and cilantro are a summer staple. They’re quick to make and pack a punch of flavor.

Ingredients

• 1 lb ripe cherry tomatoes, halved
• 1/2 cup fresh lime juice, squeezed from about 4 limes
• 1/4 cup chopped fresh cilantro, stems removed
• 1 tbsp granulated sugar
• 1 tsp kosher salt
• 1/2 tsp crushed red pepper flakes
• 1/4 cup cold water

Instructions

1. In a medium bowl, combine the halved cherry tomatoes and chopped cilantro.
2. In a small saucepan over medium heat, mix lime juice, sugar, salt, and red pepper flakes. Stir until sugar dissolves, about 2 minutes.
3. Remove from heat and add cold water to the lime mixture to cool it down slightly.
4. Pour the lime mixture over the tomatoes and cilantro. Gently toss to coat.
5. Let the mixture sit at room temperature for 30 minutes to allow flavors to meld.
6. Transfer to the refrigerator and chill for at least 1 hour before serving.

Firm yet juicy, these tomatoes offer a tangy kick with a hint of heat. Serve them over grilled fish or alongside tacos for an extra zing.

Conclusion

Vibrant and full of flavor, our roundup of 18 Spicy Pickling Tomatoes Recipes offers something for every palate. Whether you’re a seasoned home cook or just starting out, these recipes promise to add a delicious kick to your meals. We’d love to hear which ones become your favorites—drop us a comment below! Don’t forget to share the spice by pinning this article on Pinterest for fellow food lovers to enjoy.

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