from Amy Renea
courtesy of Crafting With Nature

If your garden is overrun with tomatoes, this recipe is a great way to preserve them or give them a second life. Add these salty-sweet pickled tomatoes in lieu of standard dills on sandwiches and sliders. It was taken from a crafting book by Amy Renea. She has hints on growing tomatoes from seeds as well as crafting projects for kids. I was particularly interested in this ginger pickled tomato recipe because it looked so fresh and delicious. So, we made a batch in our test kitchen with a Red Pride tomato (picked green) from the Sakata Homegrown Seed collection, and it did not disappoint.


Yield: 1 quart jar


  • 1 -quart canning jar
  • 3 tablespoons of sliced ginger
  • 5 to 6 Roma tomatoes or equivalent green tomatoes
  • ¼ teaspoon pickle crisp granules
  • 2 tablespoons salt
  • 5 tablespoons of brown sugar (don’t leave out!)
  • 2 tablespoons mustard seeds
  • 1 1/2 cups apple cider vinegar
  • hot water (if needed)


  1. Sterilize jar, rinse and dry
  2. Cut ginger into small slivers and tomatoes into bite-sized chunks
  3. Add the ginger, pickle crisp granules, salt, sugar and mustard seeds to the jar. Cover with vinegar and shake.
  4. Add the chunks of tomato until the jar is 5/6 full.
  5. Pour hot water over the top if needed to fill. Leave 1-inch of space at the top of the jar. Seal and shake.
  6. Use the pressure-canning methods to store for long periods of time or simply seal and store in the fridge for a small batch.