Pickled Tomatoes Recipe

I absolutely love this recipe because it brings a burst of tangy, garlicky goodness to my meals and perfectly showcases my DIY skills. There’s something so satisfying about opening a jar of these homemade pickled cherry tomatoes and knowing I’ve captured summer vibes in a jar!

Turning plain cherry tomatoes into a zesty pickled perfection truly feels like magic. My recipe combines the white vinegar with a slight touch of sweetness and flavor from sugar.

Then come the mix-ins. Mustard and dill seeds add warmth; a few red pepper flakes offer up just the slightest bit of kick.

What results is a mixed-up magic stew of flavors, along with the blast of healthy nutrients that come from all tomatoes. These bad boys are good for you, and they’re the flavor punch perfect to tomato season.

Ingredients

Cherry tomatoes are a sweet and slightly tangy base.

They are rich in vitamins and antioxidants.

Vinegar, white: Imparts a stark, sour taste and serves as a preservative.

Kosher salt: Adds to the taste and helps keep the tomatoes from going bad.

Sugar in Granulated Form: Balances acid with a hint of sweetness.

Garlic: Imparts richness and depth with its potent, savory aroma.

Black Peppercorns: Provide a touch of spiciness and a flavor that is close to what you would call earthy.

Seeds of Mustard: Imparts a delicate warmth and intricate flavor profile.

Seeds of Dill: Gives a fresh, slightly tangy, and herbaceous note.

Dill, fresh: offers a vibrant, aromatic finish.

(Optional): For those who prefer a little more peppery taste and punch, red pepper can be used to ramp up the flavor of these nuts.

Ingredient Quantities

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• 1 pound cherry tomatoes, washed and stems removed
• 1 cup water
• 1 cup white vinegar
• 1 tablespoon kosher salt
• 2 tablespoons granulated sugar
• 3 garlic cloves, peeled and smashed
• 1 teaspoon black peppercorns
• 1 teaspoon mustard seeds
• 1 teaspoon dill seeds
• 1/2 teaspoon red pepper flakes (optional)
• 1 bunch fresh dill

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Instructions

1. Take a clear, sterilized jar, and make sure it is a sufficient size to contain all the tomatoes you want to preserve.

2. With a toothpick, make a tiny hole in each cherry tomato so that the brine can seep in.

3. In a medium saucepan, combine water, white vinegar, kosher salt, and granulated sugar. Mix well and heat the mixture over medium until it comes to a boil and the salt and sugar are completely dissolved.

4. Take the saucepan off the heat, and allow the brine to cool a bit.

5. At the bottom of the glass jar, place the smashed garlic cloves, black peppercorns, mustard seeds, dill seeds, and optional red pepper flakes.

6. Fill the jar with the cherry tomatoes but do not pack them in too tightly.

7. Nestle several fresh dill sprigs among the tomatoes.

8. The warm brine should be poured over the tomatoes in the jar, making certain that each tomato is completely underwater. Leave a little unfilled space at the top of the jar.

9. Close the jar with a lid and allow it to cool to room temperature.

10. Let chill for no less than 24 hours, but up to two weeks is fine for an even more pronounced flavor. Shake the container gently once or twice daily to keep the spice mixture equally dispersed throughout the jar.

Equipment Needed

1. Sterilized jar
2. Toothpick
3. Medium saucepan
4. Measuring cups
5. Measuring spoons
6. Mixing spoon
7. Stove or heat source
8. Knife or garlic smasher
9. Jar lid

FAQ

• Can I use different types of tomatoes? Yes, while cherry tomatoes are recommended for their size and sweetness, grape tomatoes or similar small varieties will work as well.
• How long should I let the tomatoes pickle? For best taste, let the tomatoes pickle for at least 24 hours in the refrigerator before consuming. They will continue to develop flavor over the next few days.
• How long do these pickled tomatoes last? When stored in an airtight container in the refrigerator, they typically last up to 2 weeks.
• Can I skip the sugar for a less sweet version? Yes, you can adjust the sugar to your taste or omit it for a more tart brine.
• Is there a substitute for white vinegar? You can substitute with apple cider vinegar or red wine vinegar, which will add different flavor notes to the pickled tomatoes.
• Are the red pepper flakes necessary? No, they are optional and can be omitted if you prefer a milder flavor without heat.
• Can I use dried dill instead of fresh? While fresh dill is preferred for its flavor, in a pinch, you can use about 1 teaspoon of dried dill weed as a substitute.

Substitutions and Variations

White vinegar can be replaced by apple cider vinegar to achieve a flavor that is a bit sweeter and fruitier.
Sea salt and pickling salt can be used in place of kosher salt but should be used in lesser amounts since they can be finer and denser.
Substitute granulated sugar with honey or agave syrup to yield a natural sweetness.
Coriander seeds can be used in place of dill seeds to yield a different aromatic profile.
If you don’t have fresh dill, use 1 to 2 teaspoons of dried dill weed instead.

Pro Tips

1. Piercing the Tomatoes Make sure to pierce each cherry tomato with a toothpick to ensure the brine penetrates and flavors them fully. This step helps prevent the tomatoes from bursting and allows them to absorb the brine more effectively.

2. Adjusting Spices Customize the spice level and flavor by adjusting the red pepper flakes and dill seeds. Add more red pepper flakes if you want a spicier pickle or more dill seeds for a stronger dill flavor.

3. Cooling the Brine Allow the brine to cool slightly before pouring it over the tomatoes. If the brine is too hot, it may cook the tomatoes, altering their texture and preventing them from staying firm.

4. Sterilizing the Jar Ensure the jar is properly sterilized to prevent any contamination that could spoil your pickles. This can be done by washing it with hot, soapy water and rinsing well or running it through a dishwasher on a hot cycle.

5. Storage Time For optimal flavor, allow the pickles to chill for at least a week before consuming. This extended time allows the tomatoes to absorb more of the spices and develop a deeper flavor profile.