Ingredients

  • 2 kg firm tomatoes
  • 1 cup shredded cabbage or onion (as preferred)
  • 6–8 garlic cloves, sliced
  • 1/2 cup white vinegar (5% acidity)
  • 2 tbsp salt
  • 1 tsp black peppercorns
  • 1 tsp mustard seeds (optional)
  • 2 tbsp oil (optional)

Instructions

  1. Prepare the tomatoes: Wash and dry the tomatoes thoroughly. Make small cuts in each tomato so the flavors can penetrate.
  2. Prepare the jars: Use clean jars and follow a tested canning method if you intend to store the pickle at room temperature.
  3. Layer the ingredients: Add tomatoes, sliced garlic, shredded cabbage or onion, salt, peppercorns, and mustard seeds in the jars.
  4. Add vinegar: Pour in enough 5% acidity vinegar to cover the ingredients. Do not dilute the vinegar unless using a tested recipe.
  5. Refrigerate: Close the jars and refrigerate. Let the flavors develop for 2–3 days before serving.
  6. Serve: Enjoy as a tangy side dish with rice, curries, grilled meat, or sandwiches.

Storage & Safety Tips

  • Keep this homemade pickle refrigerated at 4°C (40°F) or below.
  • Use clean utensils when removing tomatoes.
  • For best quality, consume within 1–2 weeks.
  • Do not store this untested recipe at room temperature. Tomatoes are low-acid vegetables in some preparations, and sealed jars are not automatically shelf-stable. Use a tested canning recipe for pantry storage.

Enjoy your tangy, garlicky tomato pickle!