Description
This Pickled Cherry Tomatoes recipe offers a tangy and flavorful way to preserve cherry tomatoes with a zesty brine of vinegar, garlic, spices, and fresh dill. Perfect as a tangy snack, salad topping, or appetizer, these pickles are quick to prepare and develop deeper flavor after a few days in the refrigerator.
Ingredients
Scale
Pickling Ingredients
- 2 cups cherry tomatoes
- 3/4 cup white vinegar
- 3/4 cup water
- 2 tablespoons sugar
- 1 tablespoon sea salt
- 3 garlic cloves, peeled and smashed
- 1 teaspoon black peppercorns
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon mustard seeds
- 2 sprigs fresh dill
- 1 bay leaf
Instructions
- Prepare Tomatoes: Wash and thoroughly dry the cherry tomatoes. Using a toothpick or skewer, prick each tomato once to allow the brine to better penetrate during pickling.
- Pack the Jar: Place the tomatoes into a clean glass jar, layering in the garlic cloves, black peppercorns, red pepper flakes if using, mustard seeds, fresh dill sprigs, and the bay leaf evenly among the tomatoes.
- Make the Brine: In a small saucepan over medium heat, combine the white vinegar, water, sugar, and sea salt. Stir continuously until the sugar and salt have fully dissolved and the mixture comes to a boil.
- Pour Brine Over Tomatoes: Carefully pour the hot brine into the jar over the tomatoes and spices, ensuring the cherry tomatoes are completely submerged under the liquid for optimal pickling.
- Cool and Refrigerate: Allow the jar to cool to room temperature uncovered. Once cooled, seal the jar tightly with a lid and place it in the refrigerator.
- Pickle Time: Let the tomatoes pickle for at least 24 hours before eating, though they develop the best flavor when left for 3–5 days. Serve chilled and enjoy as a snack or garnish.
Notes
- Pricking the tomatoes helps the brine penetrate better but be gentle to avoid bursting the tomatoes.
- Red pepper flakes are optional but add a nice subtle heat to the pickles.
- Use a clean sterilized glass jar to ensure food safety and longer preservation.
- Store refrigerated and consume within 2 weeks for the best taste and quality.
- These pickled tomatoes are great served chilled as an appetizer or tossed in salads for an extra zing.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
