Canned Pickled Tomatoes
Canned pickled tomatoes offer a tangy, savory flavor with hints of onions and peppers, making them a versatile condiment or side dish. Perfect for preserving summer harvests, they complement beans, greens, and vegetables, adding a zesty kick to your meals. An easy, flavorful way to enjoy tomatoes year-round.
Ingredients
Instructions
- Cut small tomatoes in half or leave them whole.
- Prepare a mixture of vinegar and water in a 2:1 ratio, covering the tomatoes.
- Slice onions and peppers; add sugar to the mixture.
- Cook the mixture until the tomato skins loosen from the tomatoes.
- Pour the hot mixture into jars and seal.
Tips & Substitutions
For optimal flavor, use firm green tomatoes, as overripe ones may turn mushy during pickling. You can substitute white sugar with honey or a sugar alternative for a different sweetness profile. If you prefer spicier pickles, consider adding sliced jalapeños or a dash of red pepper flakes to the vinegar mixture. Always sterilize your jars before filling to ensure a longer shelf life.
Serving Suggestions
These pickled tomatoes make a fantastic addition to a charcuterie board or can be served as a tangy side dish alongside grilled meats. They pair beautifully with Aunt Adele'S Pickles for a delightful contrast of flavors. For a refreshing summer meal, combine them with a light salad or serve them atop a slice of crusty bread.
Storage & Reheating
Store the sealed jars in a cool, dark place for up to a year. Once opened, keep the pickled tomatoes in the refrigerator, where they will last for several weeks. To enjoy, simply serve them straight from the jar or add them to salads and sandwiches. Reheat gently if desired, but they are best enjoyed cold.
Nutrition & Diet Analysis (per serving)
Each serving of Canned Pickled Tomatoes contains roughly 190 calories, with 4g protein, 32g carbohydrates, and 6g fat. It is an excellent source of vitamin C (62% of the Daily Value), and a good source of dietary fiber. It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use ripe tomatoes for this pickling recipe?
While you can use ripe tomatoes, it’s best to stick with firm green tomatoes for pickling. Ripe tomatoes tend to become mushy and may not hold their shape during the pickling process, leading to a less satisfying texture in the final product.
How long do the pickled tomatoes need to sit before they're ready to eat?
For optimal flavor, let the pickled tomatoes sit for at least 1-2 weeks after canning. This allows the flavors to meld and the tomatoes to fully absorb the brine. However, they can be enjoyed sooner if you're eager to taste them.
Can I adjust the sweetness of the pickled tomatoes?
Absolutely! You can increase or decrease the sugar to suit your taste preferences. If you prefer a tangier flavor, reduce the sugar slightly. For a sweeter pickle, feel free to add more. Just keep in mind that this will alter the overall balance of the brine.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).