To obtain a pickle of tomato by effectively utilizing a thinned out green tomato, and further to provide a production method thereof.

This pickle of tomato is formed by using a green tomato as a raw material. The green tomato is an unripe tomato thinned out at the early stage before being ripened in a step for obtaining a ripe tomato by various cultivating method such as outdoor culture, greenhouse culture and water culture. The production of the pickle of the tomato in the actually performing form is carried out by injuring the green tomato to improve the penetration of flavory material, dipping the resultant green tomato in a pickling liquid at 5-10°C for 3-10 days to provide the objective pickling of the tomato. A pickling liquid consisting essentially of common salt, soybean source, rice bran, vinegar, sugars, an alcohol, sake lees, malted rice, miso (fermented soybean paste), mirin (sweet rice wine for seasoning), mustard or the like, and further optionally containing water and various kinds of seasonings added thereto is used as the pickling liquid.