Bread & Butter Tomatoes Recipe

Pickled tomatoes are a great vehicle for salt, sweetness, and spices, and will add a pop of flavor to your summertime meals.

| July/August 2019


Photo by Getty Images/YelenaYemchuk

This recipe is a great option for preserving the bounty of fresh tomatoes from your summer garden.


  • 1 pound mixed cherry tomatoes (about 3 cups)
  • Sweet and Tangy Brine recipe (below)
  • 2 tablespoons Bread & Butter Spice Mix (below)
  • 1 small yellow or red onion, thinly sliced


  1. Cut a small ‘X’ in the bottom of each tomato to keep them from bursting while pickling.
  2. Combine the brine and spice mix in a medium-sized stainless steel pot, and bring to a simmer.
  3. Pack the tomatoes and onion slices into clean, hot jars, leaving 1/2 inch of headspace. Pour the hot brine over them, using a canning funnel and staying mindful of the headspace. Remove any air bubbles. Wipe the jar rims, and apply the lids and rings. Process in a water bath canner or steam canner for 10 minutes. Cool and check jars for lid seal.

Yields 2 pints.

Sweet and Tangy Brine Recipe

Brines have an optimal balance of acids to keep preserved pickles safe while also preventing the sourness from overpowering the fresh produce and seasonings. Use a vinegar of at least 5 percent acidity. If you like a stronger tang, replace up to 1/2 cup of the water with more vinegar. If you prefer less of a bite to your pickle, you can safely add a sweetener; start with 1 to 2 tablespoons to take the edge off. To prepare this brine, simply bring the ingredients to a simmer before use. It makes enough brine for one quart jar or two pint jars.

You can replace up to 1/2 cup of the water with brewed tea, apple cider, hard cider, beer, rum, whiskey, or bourbon.

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