Pickled Tomatoes with Jalapenos
Elevate your pickling game with these vibrant and flavor-packed Pickled Tomatoes with Jalapenos! This quick and easy recipe combines sweet cherry or grape tomatoes with the zesty heat of fresh jalapeno slices, aromatic garlic, and fragrant dill, all soaked in a perfectly balanced brine of white vinegar, mustard seeds, black peppercorns, and optional red pepper flakes for an extra kick. The simple preparation ensures these tangy, spicy pickled tomatoes are ready to enhance your meals in just days. Serve them as a bold side dish, a topping for burgers and sandwiches, or even a colorful addition to salads. With minimal effort and big rewards, this recipe is a must-try for pickling enthusiasts!
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Recipe Information
Ingredients
- 500 grams Cherry or grape tomatoes
- 2 whole Jalapenos
- 4 whole Garlic cloves
- 4 sprigs Fresh dill
- 250 milliliters White vinegar
- 250 milliliters Water
- 50 grams Granulated sugar
- 15 grams Kosher salt
- 1 teaspoon Black peppercorns
- 1 teaspoon Mustard seeds
- 0.5 teaspoon Crushed red pepper flakes (optional)
Instructions
Wash the cherry or grape tomatoes thoroughly and remove any stems. Use a toothpick or skewer to poke a few small holes in each tomato. This helps the brine penetrate them more effectively.
Slice the jalapenos into thin rings. If you prefer less heat, remove the seeds before slicing.
Sterilize a large glass jar with a tight-fitting lid by rinsing it with boiling water and allowing it to air dry.
Fill the jar with the prepared tomatoes, jalapeno slices, garlic cloves, and sprigs of dill, layering the ingredients evenly for a nice visual presentation.
In a medium saucepan, combine the white vinegar, water, granulated sugar, kosher salt, black peppercorns, mustard seeds, and crushed red pepper flakes (if using). Bring the mixture to a boil over medium-high heat, stirring occasionally until the sugar and salt dissolve.
Reduce the heat and allow the brine mixture to simmer for 1-2 minutes to fully infuse the spices.
Carefully pour the hot brine over the tomatoes and other ingredients in the jar, making sure everything is submerged. Leave about 1 cm (1/2 inch) of headspace at the top of the jar.
Let the jar cool to room temperature before sealing it tightly with the lid. Once sealed, refrigerate the pickled tomatoes for at least 24 hours to allow the flavors to develop. For the best taste, let them pickle for 3-5 days.
Serve as a tangy, spicy side dish or as a flavorful topping for sandwiches, burgers, or salads. Keep refrigerated and consume within 2-3 weeks for the freshest flavor.
Nutrition Facts
Calories |
338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.3 g | 3% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6185 mg | 269% | |
| Total Carbohydrate | 80.1 g | 29% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 64.3 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 151 mg | 12% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1426 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
