Preparation Time: 20 minutes
Cook Time: 10 minutes
Cooling Time: 30 minutes
Marinating Time: 24 hours
Total Time: 25 hours
Servings: 8 servings
Ingredients
- 2 pounds (900 g) cherry or grape tomatoes
- 2 cups white vinegar
- 2 cups water
- 2 tablespoons granulated sugar
- 1 tablespoon kosher salt
- 4 garlic cloves, peeled
- 2 teaspoons black peppercorns
- 1 teaspoon mustard seeds
- 1 teaspoon coriander seeds
- 2 bay leaves
- 4 fresh dill sprigs
- 1 teaspoon red pepper flakes (optional)
- 1 small onion, thinly sliced
Equipment Needed
- Large saucepan
- Measuring cups and spoons
- Sterilized 1-quart glass jars
- Ladle
- Funnel (optional)
- Sharp knife
- Cutting board
Instructions
Step 1: Prepare the Tomatoes
Wash the tomatoes thoroughly under cool running water and pat them dry. Using a toothpick or small skewer, gently pierce each tomato once near the stem. This helps the brine penetrate the tomatoes and prevents the skins from splitting excessively.
Step 2: Prepare the Jars
Place the garlic cloves, dill sprigs, bay leaves, sliced onion, black peppercorns, mustard seeds, coriander seeds, and optional red pepper flakes into the bottom of clean, sterilized glass jars.
Step 3: Pack the Tomatoes
Carefully fill each jar with the tomatoes, packing them snugly without crushing them. Leave about ½ inch of headspace at the top.
Step 4: Make the Pickling Brine
In a medium saucepan, combine the white vinegar, water, sugar, and salt. Heat over medium-high heat, stirring occasionally until the sugar and salt dissolve completely. Bring the mixture to a gentle boil, then remove it from the heat.
Step 5: Fill the Jars
Carefully pour the hot brine over the tomatoes until they are fully submerged. Remove any trapped air bubbles by gently tapping the jars or running a clean utensil around the inside edge.
Step 6: Cool
Allow the jars to cool to room temperature for about 30 minutes before sealing them with airtight lids.
Step 7: Refrigerate
Transfer the sealed jars to the refrigerator and let the tomatoes marinate for at least 24 hours. For the best flavor, allow them to pickle for 2 to 3 days before serving.
Recipe Tips
- Choose firm, ripe tomatoes without bruises or cracks.
- Cherry and grape tomatoes hold their texture better than larger varieties.
- Fresh dill gives the pickles a classic flavor, but parsley or thyme can also be used.
- Do not reduce the vinegar amount, as it provides the acidity needed for proper pickling.
- For extra spice, increase the amount of red pepper flakes or add sliced jalapeños.
- Always use clean utensils when removing tomatoes from the jar to maintain freshness.
Flavor Variations
Sweet Pickled Tomatoes
Increase the sugar to ¼ cup for a sweeter brine.
Spicy Pickled Tomatoes
Add sliced fresh chili peppers or extra crushed red pepper flakes.
Herb Garden Version
Include fresh basil, thyme, or oregano for an aromatic twist.
Garlic Lover’s Pickled Tomatoes
Double the garlic cloves for a bolder flavor.
Mediterranean Style
Add lemon slices, rosemary, and whole black olives for a Mediterranean-inspired variation.
Serving Suggestions
Pickled Tomatoes are delicious served with:
- Grilled chicken
- Steak
- Burgers
- Roasted vegetables
- Sandwiches
- Fresh salads
- Cheese boards
- Crackers
- Toasted bread
- Pasta salads
They also make an excellent garnish for grain bowls, wraps, and picnic platters.
Storage Instructions
Store refrigerator pickled tomatoes in an airtight glass jar in the refrigerator for up to 3 weeks.
Always keep the tomatoes completely covered by the pickling liquid.
Do not leave the jars at room temperature after opening.
Nutrition Information (Per Serving)
- Calories: 45
- Carbohydrates: 9 g
- Protein: 1 g
- Fat: 0 g
- Saturated Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 420 mg
- Sugar: 7 g
- Fiber: 2 g
- Vitamin C: 18% Daily Value
- Vitamin A: 12% Daily Value
- Potassium: 220 mg