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Pickled Tomatoes

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Author: Karon Grieve


  • 150 g/5oz baby tomatoes in all colours but not over ripe
  • 1 clove garlic thinly sliced
  • 1 tsp dried oregano
  • 6 black peppercorns
  • 6 coriander seeds
  • pinch of sea salt
  • 1 tsp sugar
  • 200 ml/7 floz white wine vinegar


  • Sterilise your jar (I used a 350ml sized jar) by washing in hot soapy water and drying in oven for 30 mins or by putting through a hot wash in dishwasher.
  • Wash and pat dry tomatoes and prick all over with a skewer or fondue fork (this is to let the pickling liquid get right inside them faster)
  • Pack tomatoes and sliced garlic into your jar.
  • Place all other ingredients in a non-reactive pan (stainless steel/enamel etc but not copper) and bring almost to the boil.
  • Let it simmer for 5 minutes then remove from heat.
  • Pour pickling liquid over the tomatoes and pop on the lid.
  • Store for 1 week before using to allow the flavours to mature.
  • This will keep for up to 6 months in the fridge.