The farmers markets are about to explode with tomatoes of all shapes, sizes and colors. In my own garden, my tomatoes are starting to produce and I can’t wait to pick the first ones. It’s a sure sign that summer is near. This Refrigerated Pickled Tomatoes recipe is perfect for a charcuterie board, salads, sandwiches, grilling and more. And a great way to use up all those adorable cherry tomatoes you couldn’t resist picking up at the market!
Choosing an assortment of colors of grape or cherry tomatoes makes the presentation of these pickled tomatoes even better, but use what you have. And remember, these are quick pickled and not shelf stable, so they must be refrigerated and eaten within a week or two.
Crush the garlic and chop up the dill…
Remove the greens from the tomatoes and, with a toothpick, poke a little hole in each one. Place tomatoes and dill in a bowl.
Bring all other ingredients to a boil, cool slightly, and add to tomatoes.
Let cool to room temperature and laddie into sterile jars. Let marinate in the ‘fridge over night for best flavor.
These would be a great hostess gift for a summer BBQ party!
Pin for later!
Refrigerated Pickled TomatoesPrint Recipe
- 1 pound cherry and/or grape tomatoes
- 4 garlic cloves, crushed
- 1/2 cup dill, chopped
- 1 cup water
- 1 cup apple cider vinegar
- 1/4 cup sugar
- 2 Tbs kosher salt
- 1 tsp coriander seeds
- 1 tsp mustard seeds
- 1 tsp black peppercorns
- 1/4 tsp red pepper flakes
Crush garlic and set aside
Remove greens from tomatoes and, with a toothpick, poke a hole in each tomato
Chop dill and place in a bowl with the tomatoes
In a medium saucepan, bring all other ingredients to a boil
Let cool slightly
Pour over tomatoes and let cool to room temperature
Pour into jars and refrigerate over night for best flavor