Pickled cherry tomatoes bring a tangy and vibrant burst of flavor to a variety of dishes. Whether added to salads, sandwiches, or as part of a charcuterie board, these pickled delights are easy to prepare and offer a perfect balance of sweet, salty, and spicy flavors. The process of pickling intensifies the natural sweetness of the tomatoes, while the vinegar brine adds just the right amount of tartness. Follow this simple recipe to create your own batch of pickled cherry tomatoes that will elevate any meal.
Ingredients
Main Ingredients
- 2 cups cherry tomatoes – Fresh and ripe cherry tomatoes are perfect for this recipe. Their sweetness balances out the tartness of the pickling brine.
- 1 cup white vinegar – Provides the necessary acidity for pickling, giving the tomatoes their tangy kick.
- 1 cup water – Helps dilute the vinegar and balance the flavors of the brine.
- 2 tablespoons sugar – Adds a touch of sweetness to offset the vinegar’s sharpness.
- 1 tablespoon salt – Essential for seasoning and preserving the tomatoes.
- 2 cloves garlic, smashed – Garlic adds aromatic depth and enhances the overall flavor of the pickles.
- 1 teaspoon black peppercorns – Gives the brine a subtle peppery bite.
- 1 teaspoon red pepper flakes – Adds a slight heat to the tomatoes, which can be adjusted to taste.
- 2 sprigs fresh dill – Provides a fresh, herbal note that complements the tangy brine.
Preparing the Tomatoes
Pricking the Tomatoes
Before pickling, it’s important to prepare the cherry tomatoes properly. Start by washing the tomatoes thoroughly under cold water to remove any dirt. Then, using a toothpick, prick each tomato 2-3 times. This step allows the pickling brine to penetrate the tomatoes, ensuring that the flavors are fully absorbed. Pricking also prevents the tomatoes from bursting while they marinate.
Preparing the Brine
Making the Pickling Mixture
In a small saucepan, combine white vinegar, water, sugar, and salt. Heat the mixture over medium heat, stirring occasionally to ensure the sugar and salt dissolve completely. Once the brine comes to a gentle boil and everything is dissolved, remove the saucepan from the heat.
The key to a successful pickling brine is balancing the acidity from the vinegar with the sweetness from the sugar and the saltiness from the salt. This mixture will provide a well-rounded flavor base for the tomatoes.
Adding Aromatics
While the brine is heating, prepare a clean glass jar by placing the smashed garlic cloves, black peppercorns, red pepper flakes, and dill sprigs at the bottom of the jar. These ingredients will infuse the brine with flavor, adding aromatic depth and complexity to the pickled tomatoes.
Packing the Jar
Filling with Tomatoes
Once the aromatics are in place, start packing the pricked cherry tomatoes into the jar. Be sure to pack them tightly but without squishing the tomatoes. This ensures that they are evenly submerged in the brine and helps preserve their shape and texture during the pickling process.
Pouring the Brine
After the tomatoes are packed into the jar, carefully pour the hot vinegar mixture over them. Make sure the tomatoes are completely covered by the brine. If necessary, press down gently on the tomatoes to ensure they are fully submerged.
Sealing and Pickling
Cooling and Storing
Once the jar is filled with the brine and tomatoes, let it cool to room temperature. This step is important as it allows the brine to settle into the tomatoes before sealing. After the jar has cooled, seal it tightly with a lid and transfer it to the refrigerator.
The pickled tomatoes should marinate in the refrigerator for at least 24 hours before serving. This gives the flavors time to meld and intensify. However, for a more robust flavor, you can let the tomatoes pickle for 2-3 days.
Serving Suggestions
Versatile Uses
Pickled cherry tomatoes are incredibly versatile and can be used in a variety of ways. Here are some delicious ideas for incorporating them into your meals:
- Salads: Add them to a fresh green salad for a tangy burst of flavor.
- Sandwiches: Use them as a topping for sandwiches or burgers, where their acidity will cut through rich, fatty ingredients.
- Charcuterie Boards: Serve them alongside cured meats, cheeses, and crackers as part of an appetizer platter.
- Grain Bowls: Add them to grain bowls or rice dishes for a pop of acidity and brightness.
Conservation and Storage
Storing the Pickled Tomatoes
Once prepared, pickled cherry tomatoes will last for up to 2 weeks in the refrigerator, as long as they remain fully submerged in the brine. Be sure to store the jar in a cool, dark place in your refrigerator to preserve the quality of the pickles. The flavors will continue to develop over time, so don’t hesitate to let them sit for a few days before enjoying them.
Leftover Brine
The leftover brine can be reused for another batch of tomatoes or other vegetables, such as cucumbers, red onions, or peppers. Alternatively, it can be used as a tangy addition to salad dressings or marinades for meats and fish.
Conclusion
Pickled cherry tomatoes are a simple yet delicious way to enjoy the sweet, tangy flavors of summer. With just a handful of ingredients and a little bit of time, you can create a flavorful and versatile dish that adds a zesty twist to any meal. Whether you’re adding them to salads, serving them with charcuterie, or enjoying them as a snack, these pickled tomatoes are sure to impress. Enjoy the burst of flavors that these tangy pickled tomatoes bring to your plate!