Easy Refrigerator Pickled Cherry Tomatoes Recipe
Easy refrigerator pickled cherry tomatoes use fresh summer tomatoes pickled in a seasoned brine with fresh herbs.
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Ingredients
- 1½ lbs. cherry tomatoes
- 2 dill heads
- 5 fresh sage leaves
- 2 garlic cloves
- 1 tbsp black peppercorns
Brine
- 1 cups water
- 2 tbsp apple cider vinegar
- 1 tbsp balsamic vinegar
- ½ tbsp salt
- 1 tbsp sugar
Instructions
- Start with clean jars and equipment. Wash jars and lids with hot, soapy water and allow to dry to sterilize.
- Wash the tomatoes. Use a small knife or toothpick to poke a small hole in each tomato, or cut them in half to allow the pickling brine to pickle the inside of the tomatoes.
- Add a clove of garlic, a few sage leaves, and a head of dill to the bottom of a quart jar. Fill jar half full with tomatoes. Add 2 sage leaves, a clove of garlic, and a head of dill, and then top with more cherry tomatoes.
- Add salt, sugar, water, apple cider vinegar, and balsamic vinegar to a quart mason jar and stir until the sugar and salt dissolve. Pour the vinegary brine over the fresh cherry tomatoes, leaving an inch of head space.
- Place 2 piece lid and refrigerate.
- Store quick pickles in an airtight container using tight-fitting lids in the refrigerator for up to 2 months.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Calories: 223.4kcalCarbohydrates: 50.6gProtein: 8gFat: 1.2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.2gSodium: 3583.2mgPotassium: 1681.9mgFiber: 7.4gSugar: 31.6gVitamin A: 3382.3IUVitamin C: 157mgCalcium: 147.1mgIron: 5.9mg
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