Pickled tomatoes are a delightful way to preserve the fresh taste of tomatoes, infusing them with a tangy and slightly sweet brine that enhances their natural flavors. They can be enjoyed as a zesty snack, added to salads, served alongside sandwiches, or even used as a topping for grilled meats. This pickled treat offers a bright burst of flavor and a satisfying crunch, making it an excellent addition to charcuterie boards or appetizers. This recipe is simple to make and yields a jar full of vibrant pickled tomatoes that can last for months in your pantry.
Ingredients:
- 1 lb small tomatoes (like cherry or grape tomatoes)
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon kosher salt
- 4 garlic cloves, peeled and smashed
- 1 teaspoon whole black peppercorns
- 1 teaspoon mustard seeds
- 1 teaspoon dried dill (or 1 tablespoon fresh dill)
- 1 teaspoon red pepper flakes (optional, for heat)
- 1 bay leaf
Instructions:
- Prepare the Tomatoes: Rinse the tomatoes thoroughly and pierce each one once with a toothpick or skewer to allow the brine to penetrate.
- Sterilize the Jar: Wash a quart-sized glass jar with hot, soapy water and rinse thoroughly. To sterilize, submerge the jar and its lid in boiling water for 5 minutes. Remove and let them air dry.
- Prepare the Brine: In a medium saucepan, combine the vinegar, water, sugar, and salt. Bring the mixture to a boil over medium heat, stirring until the sugar and salt dissolve. Remove from heat and let it cool slightly.
- Pack the Jar: Place the garlic cloves, peppercorns, mustard seeds, dill, red pepper flakes (if using), and bay leaf at the bottom of the jar. Carefully add the tomatoes, packing them tightly without crushing.
- Pour the Brine: Pour the warm brine over the tomatoes, ensuring they are completely submerged. Leave about 1/2 inch of space at the top of the jar. Seal the jar with the sterilized lid.
- Refrigerate: Let the jar cool to room temperature before refrigerating. For the best flavor, allow the tomatoes to pickle for at least 48 hours before enjoying. They will keep in the refrigerator for up to 1 month.
Tips:
- You can experiment with different herbs and spices such as thyme, coriander seeds, or sliced chili peppers for a unique twist.
- Use the pickled tomatoes in sandwiches, salads, or as a topping for grilled meats and seafood.
