Description
Delightfully tangy and crisp, these Pickled Cherry Tomatoes are a quick and easy refrigerator pickle perfect for adding a burst of flavor to snacks, salads, and cheese boards. Preserved in a fragrant brine of vinegar, spices, and fresh dill, they offer a vibrant, refreshing condiment that requires no canning and keeps well refrigerated for up to two weeks.
Ingredients
Scale
Vegetables
- 4 cups cherry tomatoes
Brine
- 1 cup white vinegar
- 1 cup water
- 1 tablespoon kosher salt
- 1 tablespoon sugar
- 4 cloves garlic, smashed
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 1 teaspoon coriander seeds
- ½ teaspoon red pepper flakes (optional)
- 4 sprigs fresh dill
Instructions
- Prepare Tomatoes: Rinse the cherry tomatoes thoroughly and use a toothpick to poke a small hole in each tomato to prevent splitting during pickling.
- Pack Jars: Tightly pack the prepared cherry tomatoes into clean glass jars, adding one smashed garlic clove and one sprig of fresh dill to each jar for flavor.
- Make Brine: In a small saucepan, combine white vinegar, water, kosher salt, sugar, black peppercorns, mustard seeds, coriander seeds, and optional red pepper flakes. Bring the mixture to a boil while stirring to dissolve the salt and sugar completely, then remove from heat.
- Pour Brine: Carefully pour the hot brine over the packed cherry tomatoes in the jars, making sure the tomatoes are fully submerged.
- Cool and Refrigerate: Allow the jars to cool to room temperature, then seal them tightly and refrigerate.
- Pickling Time: Let the tomatoes pickle for at least 24 hours before consuming, though the flavor deepens and improves after 3-5 days.
Notes
- These refrigerator pickles are not shelf-stable and must be kept refrigerated at all times.
- The pickled tomatoes will stay crisp and flavorful for up to 2 weeks when properly stored in the refrigerator.
- Excellent as a snack, on cheese boards, or tossed into salads for a bright and tangy addition.
