Learn how to pickle tomatoes with this easy recipe. Use pickled tomatoes on cheese plates, salads, or as a relish. Or just eat them whole!
Cherry tomatoes (enough to fill 4 pint jars)
1.5 cups apple cider vinegar
1.5 cups filtered water
2 tbls salt
2 tbls sugar
4–8 garlic cloves, sliced
To prep the tomatoes:
Wash your tomatoes and remove the stems.
Poke 2-3 holes through your tomatoes with a skewer. This allows the brine to seep in. You could also peel the tomatoes, but they tend to turn to mush and peeling cherry tomatoes is a pain, trust.
Place the tomatoes in a sterilized jar (simply boil the jar or run through the dishasher with no soap).
Add some fresh dill on top. You could also add some pearl onions or peppers or whatever you like.
To prepare your brine:
In a small pot combine the remaining ingredients (adjust seasonings to your taste if you like)
Bring the mixture to a boil for 3-5 minutes. Remove from heat, allow to cool to room temperature.
To pickle the tomatoes:
Pour the brine into your jars over the tomatoes. It’s enough for about 3, maybe 4 pints depending on how much evaporated and how many tomatoes are stuffed into your jar.
Cover the jar with a sterilized lid and screw your ring on. Put them in the refrigerator and let them sit for at least 24 hours to soak up the goodness. They will last a long time refrigerated, a few months. That is if you don’t eat them all first.