QUICK PICKLED CHERRY TOMATOES — If you have an abundance of cherry tomatoes, these refrigerator pickled tomatoes are great on salads, or as a healthy snack.
We had a cold, wet spring here in Colorado, so the growing season got off to a slow start. My tomato plants–especially the cherry tomatoes–are finally producing more that we can eat, so I’ve been on the look-out for easy recipes like these Quick Pickled Cherry Tomatoes.
We had a cold, wet spring here in Colorado, so the growing season got off to a slow start. My tomato plants–especially the cherry tomatoes–are finally producing more that we can eat, so I’ve been on the look-out for easy recipes like these Quick Pickled Cherry Tomatoes.
One of my favorite ways to use an abundance of vegetables is to pickle them. It’s so easy to make refrigerated pickles, and you can apply the technique to so many veggies.
Plus, my family loves pickles of any kind, so it’s always a win for me. I’ve never tried pickling cherry tomatoes before, but wow! They’re amazing.
These are fabulous on salads or served as part of a cheese tray, but if you’re a tomato fan like me, you’ll be eating them straight from the jar.
Don’t skip the step of poking the tomatoes with a toothpick, otherwise the pickling liquid can’t really do it’s job. These pickled tomatoes will last about a month in the refrigerator.
But you can plan on them disappearing long before then!
If you’re choosing cherry tomatoes from the farmer’s market or grocery store, look for plump tomatoes with smooth skins. And avoid tomatoes with be bruises, blemishes, or deep cracks.
If the tomatoes have leaves, they should be fresh and green. And although it isn’t necessary, cherry tomatoes in a variety of colors make for a pretty presentation.
Be sure to save this recipe for Quick Pickled Cherry Tomatoes to your favorite Pinterest board for later.
Here’s what you’ll need to make Quick Pickled Cherry Tomatoes
- Apple cider vinegar
- Spices: salt, red pepper flakes, mustard seeds
- Sugar
- Produce: lemons, cherry tomatoes, dill, garlic
Quick Pickled Cherry Tomatoes
If you have an abundance of cherry tomatoes, these refrigerator pickled tomatoes are great on salads, or as a healthy snack.
Ingredients
- 2 cups apple cider vinegar
- 2 cups water
- 1/4 cup salt
- 1/4 cup sugar
- Zest of one lemon
- 2 pints cherry tomatoes
- 1/2 cup fresh dill sprigs
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon mustard seeds
Instructions
- In a medium saucepan, bring vinegar, water, salt, sugar and lemon zest to a boil. Simmer, stirring occasionally, until sugar and salt are dissolved. Cool to room temperature.
- Pierce each tomato once or twice with a wooden toothpick. Divide tomatoes, dill, garlic, red pepper and mustard seeds evenly among sterilized jars.
- Pour cooled vinegar mixture into jars, leaving on inch of space at the top. Cover and refrigerate for up to one month.
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If you love this recipe, you might also like:
Easy Marinated Cherry Tomatoes
Cherry Tomato Crisp
Tomato Basil Vinaigrette
Who Dished It Up First: Adapted from Taste of the South
Billy
I love your pictures! They really make me want to give this a shot myself. I have never tried pickled tomatoes but I love tomatoes in general – and I also love pickled veggies.. so I think I’d love them when they are combined! Thank you for sharing your recipe, can’t wait to try it at home.
Vicki Whitman
Can these be canned for longer storage?
Danelle
I don’t do a lot of canning, so I honestly don’t know. I would assume so, but I don’t know the best procedure for canning them. I have heard tomatoes can be tricky though, because of the acidity.
Angela Means
What are your thoughts on this recipe with green cherry tomatoes?
Danelle
I think it would work great!
Jim
What size jars are u using looks like half pints but not sure. I am making some today. Thanks
Danelle
I usually just use whatever size I have handy, but I believe the jar in the photo is a half pint.
Theresa
How long after putting them in the fridge are they ready to eat? Should you wait a week or so? Or are they ready immediately?
Danelle
You could eat them after about 8 hours, but the longer the sit, the more pickled they will taste.
Citty
Can you cut the tomatoes in half instead of poking with a toothpick?