appetizers/ canning

Refrigerator Pickled Tomatoes

Refrigerated Pickled Tomatoes

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.

Refrigerated Pickled Tomatoes_

Bring all other ingredients to a boil, cool slightly, and add to tomatoes.

Refrigerated Pickled Tomatoes

Refrigerated Pickled Tomatoes

Refrigerated Pickled Tomatoes

Let cool to room temperature and laddie into sterile jars. Let marinate in the ‘fridge over night for best flavor.

Refrigerated Pickled Tomatoes

Refrigerated Pickled Tomatoes

Refrigerated Pickled Tomatoes

These would be a great hostess gift for a summer BBQ party!

Refrigerated Pickled Tomatoes

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pickled tomatoes

Refrigerated Pickled Tomatoes

Print Recipe
Serves: 2 pints Cooking Time: 10 min

Ingredients

  • 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

Instructions

1

Crush garlic and set aside

2

Remove greens from tomatoes and, with a toothpick, poke a hole in each tomato

3

Chop dill and place in a bowl with the tomatoes

4

In a medium saucepan, bring all other ingredients to a boil

5

Let cool slightly

6

Pour over tomatoes and let cool to room temperature

7

Pour into jars and refrigerate over night for best flavor

recipe inspired from Food Network Magazine

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