Description
Enjoy the tangy and flavorful kick of homemade pickled cherry tomatoes with this easy recipe. These quick refrigerator pickles are perfect for snacking, adding to cheese boards, or tossing into salads.
Ingredients
Scale
For Pickling:
- 4 cups cherry tomatoes
- 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
- Rinse and Prep: Rinse cherry tomatoes and poke a small hole in each. Pack tomatoes, garlic, and dill in clean jars.
- Make Brine: In a saucepan, combine vinegar, water, salt, sugar, spices. Bring to a boil, remove from heat.
- Pickle Tomatoes: Pour hot brine over tomatoes. Cool, seal jars, refrigerate.
- Allow to Pickle: Refrigerate for at least 24 hours before enjoying.
Notes
- Refrigerator pickles – must be kept chilled.
- Stay fresh for up to 2 weeks.
- Great for snacking, cheese boards, or salads.
Nutrition
- Serving Size: ½ cup
- Calories: 25
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
