Pickled Summer Tomatoes with Champagne Vinegar

Name: Pickled Tomatoes with Champagne Vinegar
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 4 large ripe tomatoes (or a mix of heirloom & slicers), cut into wedges; 1 cup Champagne Vinegar (The Little Shop of Olive Oils); 1/2 cup water; 2 tbsp Garlic Olive Oil (The Little Shop of Olive Oils); 1 tbsp sugar; 1 tsp kosher salt; 1 tsp dried oregano (or a few sprigs of fresh herbs); 1/2 tsp red pepper flakes (optional); 2 garlic cloves, thinly sliced

August 26, 2025

Pickled Summer Tomatoes with Champagne Vinegar

There’s nothing better than capturing the taste of summer and tucking it into a jar for later—and that’s exactly what these pickled tomatoes do. Bright, juicy, and tangy, they’re a quick pickle that brings garden-fresh flavor to your table in minutes.

We used our Champagne Vinegar from The Little Shop for this batch, which gives the tomatoes a crisp, elegant tang (perfect for pairing with cheese boards, sandwiches, or straight out of the jar—no judgment here!). A sprinkle of herbs and garlic olive oil tie it all together, making this a snack you’ll want to keep stocked in your fridge year-round.

Imagine these beauties alongside crusty bread and a little fresh mozzarella, or chopped into a salad for a zingy pop of flavor. Pickling tomatoes is simple, satisfying, and a whole lot of fun—plus, it’s one more way to make the most of peak tomato season.

Pickled Tomatoes with Champagne Vinegar

The Little Shop of Olive Oils

Servings

Prep Time

15 minutes

Cook Time

5 minutes

Cuisine

Mediterranean

Ingredients

4 large ripe tomatoes (or a mix of heirloom & slicers), cut into wedges
1 cup Champagne Vinegar (The Little Shop of Olive Oils)
1/2 cup water
2 tbsp Garlic Olive Oil (The Little Shop of Olive Oils)
1 tbsp sugar
1 tsp kosher salt
1 tsp dried oregano (or a few sprigs of fresh herbs)
1/2 tsp red pepper flakes (optional)
2 garlic cloves, thinly sliced

Directions

Slice tomatoes into wedges and pack them snugly into a clean glass jar.
In a small saucepan, combine Champagne Vinegar, water, sugar, and salt. Bring to a gentle simmer until sugar and salt dissolve.
Remove from heat and stir in Garlic Olive Oil, oregano, red pepper flakes (if using), and sliced garlic.
Pour the hot brine over the tomatoes in the jar, making sure they are fully submerged.
Let cool to room temperature, then cover and refrigerate for at least 4 hours (overnight for best flavor).
Enjoy within 5–7 days for the best taste and texture.