We had a cold, wet spring here in Colorado, so the growing season got off to a slow start. My tomato plants–especially the cherry tomatoes–are finally producing more that we can eat, so I’ve been on the look-out for easy recipes to use up all those tomatoes.
One of my favorite ways to use an abundance of vegetables is to pickle them. It’s so easy to make refrigerated pickles, and you can apply the technique to so many veggies. Plus, my family loves pickles of any kind, so it’s always a win for me.
I’ve never tried pickling cherry tomatoes before, but wow! They’re amazing. These are fabulous on salads or served as part of a cheese tray, but if you’re a tomato fan like me, you’ll be eating them straight from the jar. Don’t skip the step of poking the tomatoes with a toothpick, otherwise the pickling liquid can’t really do it’s job. These pickled tomatoes will last about a month in the refrigerator.
Easy Pickled Tomatoes
- 2 cups apple cider vinegar
- 2 cups water
- 1/4 cup salt
- 1/4 cup sugar
- Zest of one lemon
- 2 pints cherry tomatoes
- 1/2 cup fresh dill sprigs
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon mustard seeds
- In a medium saucepan, bring vinegar, water, salt, sugar and lemon zest to a boil. Simmer, stirring occasionally, until sugar and salt are dissolved. Cool to room temperature.
- Pierce each tomato once or twice with a wooden toothpick. Divide tomatoes, dill, garlic, red pepper and mustard seeds evenly among sterilized jars.
- Pour cooled vinegar mixture into jars, leaving on inch of space at the top. Cover and refrigerate for up to one month.
Who Dished It Up First: Adapted from Taste of the South