If you’re looking for the best homemade pickled tomatoes recipe, these Classic Russian Pickled Tomatoes are one of those timeless recipes that never disappoint. Fresh tomatoes are layered with fragrant herbs, garlic, peppers, and a perfectly balanced brine that delivers incredible flavor without tasting overly vinegary.
Even better, these tomatoes are ready in just 24–36 hours, although they become even more flavorful after two days. Whether you enjoy them straight from the refrigerator or preserve them for winter, this recipe is one you’ll come back to every tomato season.
Why You’ll Love This Recipe
There are plenty of pickled tomato recipes out there, but this one has remained a family favorite for years.
Here’s why you’ll love it:
- Ready to enjoy in only 24–36 hours
- Perfectly balanced flavor—not overly salty or vinegary
- Crisp, juicy tomatoes packed with fresh herbs
- Mild kick that doesn’t overpower the tomatoes
- Easy to customize with what you have on hand
- Refrigerator-friendly and lasts for months
- Can also be canned for winter storage
One of my favorite things about these tomatoes is how incredibly balanced they taste. Nothing overpowers the fresh tomato flavor. Instead, the garlic, dill, parsley, and peppers work together beautifully.
The brine is so delicious that many people—even in Russian households—love sipping it after the tomatoes are gone!
My husband has been asking me to make these on repeat, and every batch disappears quickly.
Tried it? Tap the stars and let me know how it went. I ❤️ reading your feedback!
Ingredients
Tomatoes
- 6–7 pounds tomatoes (about 15–17 medium tomatoes)
Vegetables & Herbs
- Large bunch fresh dill
- Large bunch fresh parsley
- 1 red bell pepper
- 1 jalapeño
- 5 garlic cloves
Pickling Brine
- 2 liters water
- 1 cup white vinegar (5%)
- 5 tablespoons pickling salt
- 3 tablespoons sugar
- 3–5 whole peppercorns
- 2 tablespoons tomato paste
For full list of ingredients and instructions, see recipe card below.
How to Make Classic Russian Pickled Tomatoes
Step 1: Make the Brine
In a large pot combine:
- Water
- Vinegar
- Salt
- Sugar
- Peppercorns
- Tomato paste
Bring everything to a gentle boil while stirring until the tomato paste dissolves.
Next, turn off the heat and allow the brine to cool until it is warm—not piping hot.
Step 2: Prepare the Vegetables
Meanwhile:
- Wash the tomatoes thoroughly.
- Cut large tomatoes into halves or quarters.
- Wash the dill and parsley.
- Peel and thinly slice the garlic.
- Slice the jalapeño.
- Slice the bell pepper.
Step 3: Layer the Jars
Begin by adding to the bottom of each clean jar:
- 3–5 dill sprigs
- 3–5 parsley sprigs
- Garlic slices
- Jalapeño slices
- Bell pepper slices
Next, add a layer of tomatoes.
Repeat the layering process with herbs, garlic, peppers, and tomatoes until the jar is full.
Finish with a generous layer of fresh herbs on top.
Step 4: Add the Brine
Pour the warm brine into each jar until completely full.
Remove any air bubbles by gently tapping the jar.
Seal with a lid.
Step 5: Ferment
Leave the jars on the kitchen counter overnight.
The following day, transfer them to the refrigerator.
Although they’re delicious after just 24–36 hours, they’re even better after two days.
For full list of ingredients and instructions, see recipe card below.
Can These Be Canned for Winter?
Absolutely!
If you’d like shelf-stable pickled tomatoes, simply process the jars using a hot water bath after filling them with the warm brine.
Process sealed jars for 20 minutes.
Once finished:
- Carefully remove the jars.
- Wipe them dry.
- Turn them upside down on a towel.
- Cover them with another towel.
- Allow them to cool overnight.
Once sealed, store them in a cool pantry until ready to enjoy.
How to Sterilize Jars Before Canning
Before filling your jars, it’s important to sterilize them.
- Wash jars, lids, and rings thoroughly with hot soapy water.
- Rinse well.
- Place jars in simmering water for about 10 minutes or run them through the dishwasher on the sanitize cycle.
- Keep the jars warm until ready to fill.
- Simmer the lids in hot (not boiling) water according to the manufacturer’s instructions.
Using properly sterilized jars helps ensure safe long-term storage.
How to Do a Water Bath (Double Boiler) for Canning
To safely preserve these pickled tomatoes for winter, use a water bath canner (sometimes mistakenly called a “double boiler”).
Here’s how:
- Place a canning rack or folded towel on the bottom of a large stockpot.
- Fill the pot halfway with water and bring it to a gentle simmer.
- Carefully place the filled, sealed jars into the pot.
- Add more hot water until the jars are covered by 1–2 inches of water.
- Bring the water to a full boil.
- Process the jars for 20 minutes.
- Carefully remove the jars using a jar lifter.
- Let them cool undisturbed for 12–24 hours.
- Check that each lid has sealed before storing.
Tips for the Best Pickled Tomatoes
- Use ripe but firm tomatoes.
- Fresh herbs give the best flavor.
- Allow the brine to cool slightly before pouring over the tomatoes.
- Don’t skip the tomato paste—it adds wonderful richness.
- Refrigerate after the overnight rest if making refrigerator pickles.
- Give them two full days for maximum flavor.
Storage
Refrigerator
Store refrigerated for several months.
The flavor continues developing during the first week.
Pantry (Water Bath Canned)
Store sealed jars in a cool, dark pantry for up to one year.
Once opened, refrigerate immediately.
Frequently Asked Questions
Can I use cherry tomatoes?
Yes. Cherry tomatoes work wonderfully and pickle even faster because they’re smaller.
Can I use Roma tomatoes?
Absolutely. Roma tomatoes stay firm and are excellent for pickling.
Can I skip the spicy peppers?
Yes. The jalapeño adds only a mild kick. If you don’t enjoy spice, simply leave it out.
Can I use different herbs?
Yes. Dill umbrellas, fresh dill sprigs, parsley, or even celery leaves all work well.
Can I can these for winter?
Yes! Simply use sterilized jars and lids, then process them in a boiling water bath for 20 minutes. Allow the jars to cool completely before storing them in your pantry.
How long before they’re ready?
They can be enjoyed in as little as 24–36 hours, although they’re even more flavorful after two days.
Ingredient Substitutions
This recipe is very forgiving.
You can easily substitute:
- Any variety of tomatoes you have from your garden.
- Dill umbrellas instead of fresh dill sprigs.
- Green bell pepper instead of red bell pepper.
- Habanero instead of jalapeño if you’d like a sweeter style of heat.
- Skip the peppers completely if you prefer no spice at all.
What to Serve with Pickled Tomatoes
These tomatoes pair beautifully with:
- Homemade mashed potatoes
- Roasted meats
- Smoked kielbasa
- Fresh sourdough bread
- BBQ chicken
- Grilled steak
- Russian Pilaf
They’re also delicious chopped into salads or served alongside roasted vegetables.
The heat in this recipe is actually very mild. Therefore, even people who don’t usually enjoy spicy foods often love these pickled tomatoes.
Recommended Canning Supplies
If you’re planning to make these Classic Russian Pickled Tomatoes, having the right canning equipment makes the process easier and helps ensure safe food preservation. Here are the supplies I recommend:
- Ball Mason Jars – Perfect for refrigerator pickles or long-term canning.
- Jar Lifter – Safely removes hot jars from the boiling water bath.
- Wide-Mouth Funnel – Makes filling jars clean and mess-free.
- Bubble Remover Tool – Removes trapped air bubbles before sealing the jars.
- Water Bath Canner – Ideal for processing pickled tomatoes for shelf-stable storage.
- Pickling Salt – Dissolves easily and keeps the brine clear without additives.
- Digital Kitchen Scale – Helpful for measuring tomatoes and ingredients accurately for consistent results.
These are all excellent kitchen tools that you’ll use again and again during canning season, whether you’re preserving tomatoes, pickles, peppers, jams, or other garden harvests.
More Recipes You’ll Enjoy
- Homemade Smoked Kielbasa
- Homemade Sourdough Bread
- Homemade Hamburger Buns
- Creamy Mushroom Spread (Mushroom Pâté)
- Homemade Mayonnaise
- Baked Party Wings
- Easy Creamy Mushroom Chicken with Potatoes
- Homemade Burger Sauce
- Homemade Vanilla Ice Cream
- Ice Cream Waffle Cone Recipe
I hope you loved this recipe! If you did, please come back to leave a rating and let me know how it went. Don’t forget to take a picture and tag me on Instagram @lilyscookingandhome
Classic Russian Pickled Tomatoes (Ready in Just 2 Days)
Ingredients
- 6 –7 pounds tomatoes
- Large bunch dill
- Large bunch parsley
- 1 bell pepper
- 1 jalapeño
- 5 garlic cloves
- Brine
- 2 liters water
- 1 cup white vinegar 5%
- 5 tbsp pickling salt
- 3 tbsp sugar
- 3 –5 peppercorns
- 2 tbsp tomato paste
Instructions
- Bring all brine ingredients to a light boil and stir until combined.
- Cool the brine until warm.
- Wash and cut tomatoes.
- Slice garlic and peppers.
- Layer herbs, garlic, peppers, and tomatoes three times.
- Finish with herbs on top.
- Pour warm brine over the tomatoes.
- Seal the jars.
- Leave on the counter overnight.
- Refrigerate and enjoy after 24–36 hours, or process in a boiling water bath for 20 minutes for pantry storage.
Notes
Nutrition (Approximate Per Serving)
- Calories: 55
- Protein: 2 g
- Carbohydrates: 11 g
- Fat: 0.5 g
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