Pickled tomato wedges: quick recipe with mustard seeds

Pickled tomatoes are a delicious appetizer and an eye-catching addition to any lunch or festive table. Many home cooks have their own signature way of making them, but if you’re short on time and want something flavorful fast, this quick pickled tomato recipe with mustard seeds is a perfect solution. The result is a tangy, savory, and slightly spicy snack that pairs wonderfully with almost any meal.

For the best taste and health benefits, it’s important to use whole, raw mustard seeds rather than store-bought prepared mustard. This not only enhances the flavor but also makes the dish more nutritious.

Mustard seeds are rich in omega fatty acids, which support healthy lipid metabolism. They also contain phytoncides—natural compounds with antiseptic, anti-inflammatory, and antiparasitic properties. Additionally, mustard seeds are a good source of vitamin A, beta-carotene (provitamin A), and various B vitamins (including B1, B2, B3, B4, and B9). Regular consumption can help speed up metabolism, reduce inflammation, and support healthy digestion.

The Ukrainian brand CraftOil offers a wide and ever-expanding selection of aromatic, high-quality cold-pressed oils and seeds. Their catalog includes white (French), yellow (classic), and black mustard seeds. These seeds are untreated with agrochemicals, have passed quality control, and are stored under ideal conditions. They are perfect for oil pressing, sauces, marinades, gravies, and meat or fish dishes.

When you use CraftOil mustard seeds, your pickled tomatoes will turn out especially flavorful—and are sure to be a hit with everyone who tries them.

Ingredients (makes 2 servings):

• 500–600 grams of ripe tomatoes;
• ½ large head of garlic;
• 1 large onion;
• 6–8 sprigs of fresh parsley;
• 1 tablespoon vegetable oil (any kind);
• A pinch of ground black pepper;
• 2 teaspoons salt;
• 1 tablespoon sugar;
• 2 tablespoons 9% vinegar (preferably wine vinegar);
• 1 teaspoon whole mustard seeds;

Step-by-Step Instructions

Prepare the vegetables: wash the tomatoes and slice them into wedges or rounds. Rinse the parsley, pat it dry, and finely chop it. Peel the garlic, rinse, and press each clove using a garlic press.

Prepare the onion and mustard seeds. Peel and rinse the onion, then slice it into thin half-rings. Slightly crush the mustard seeds in a mortar. Mix the ingredients. In a deep bowl, combine the tomato slices, onion, and garlic. Sprinkle with salt, sugar, pepper, and the crushed mustard seeds.

Add the liquids and herbs. Add vinegar, vegetable oil, and chopped parsley. Mix everything thoroughly. Transfer the mixture to a clean jar and close with a plastic lid. Place the jar in the refrigerator. The tomatoes will be ready in 2 to 2.5 hours.

Notes:

For an extra kick, try using cold-pressed mustard oil or caraway seed oil in place of plain vegetable oil.

White mustard seeds give a milder, more delicate flavor, while black mustard seeds add sharpness and bold spice.

You can find a quality selection of oils and seeds at CraftOil, a trusted Ukrainian shop for wholesome, small-batch products.