< Return to Seasonal Recipes

Pickled Heirloom Tomatoes


4 heirloom tomatoes, vertically quartered
2-4 cloves garlic, roughly smashed
½ teaspoon peppercorns
½ teaspoon crushed red pepper
½ cup fresh basil leaves, packed and roughly chopped
2 tablespoons kosher sea salt (non-iodized)
1 cup purified water
⅓ cup apple cider vinegar


  1. Place tomatoes, garlic, peppercorns, crushed red pepper, and basil into a 16 oz. sterile glass jar with a tight-fitting lid.
  2. In a separate bowl, whisk together salt, water and vinegar; continue whisking until salt is completely dissolved. Pour mixture over tomatoes so that tomatoes are completely submerged; however, it is important to leave at least an inch of headspace at the top of the jar.
  3. Allow tomatoes to marinate overnight in the refrigerator. Pickles will keep for about 30 days in the fridge.