Equipment
Ingredients
Produce
- 300 g cherry tomatoes, washed and stems removed
- 10 g garlic, peeled and smashed
- 5 g fresh dill, whole sprigs
Spiced Brine
- 200 ml white wine vinegar
- 200 ml water
- 15 g kosher salt
- 10 g granulated sugar
- 2 g black peppercorns, whole
- 2 g mustard seeds, whole yellow
- 1 g red pepper flakes
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 10 kcal
- Protein
- 0 g
- Carbohydrates
- 2 g
- Fat
- 0 g
- Fiber
- 1 g
- Sugar
- 1 g
- Sodium
- 110 mg
- Monounsaturated Fat
- 0 g
- Polyunsaturated Fat
- 0 g
- Potassium
- 6 mg
- Calcium
- 3 mg
- Iron
- 0.0 mg
- Magnesium
- 1 mg
- Phosphorus
- 2 mg
- Zinc
- 0.0 mg
- Vitamin A
- 0 mcg
- Vitamin C
- 0 mg
- Vitamin K
- 0 mcg
- Vitamin B6
- 0.0 mg
- Niacin
- 0.0 mg
- Folate
- 0 mcg
- Water
- 4 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Using a toothpick or needle, pierce each cherry tomato straight through the center once. This crucial step prevents the skins from bursting upon contact with hot liquid and allows the spiced brine to penetrate the interior.
Pack the pierced cherry tomatoes tightly into a clean 500ml glass jar, layering the smashed garlic cloves and fresh dill sprigs throughout.
In a small saucepan, combine the white wine vinegar, water, kosher salt, granulated sugar, black peppercorns, mustard seeds, and red pepper flakes. Bring the mixture to a rolling boil at 100°C/212°F over medium-high heat, stirring until the salt and sugar dissolve completely.
Carefully pour the hot brine directly over the tomatoes in the jar, ensuring all tomatoes and aromatics are completely submerged. Leave about 1cm of empty headspace at the top of the jar.
Allow the jar to sit uncovered until the contents reach room temperature. Seal tightly with the lid and transfer to the refrigerator. Let the tomatoes rest for at least 48 hours before consuming so the flavors can fully develop.
Chef's Notes
- Piercing the tomatoes is an essential physical technique; tomato skin is naturally designed to retain moisture and will act as an impermeable barrier to your brine if left intact.
- This recipe produces a refrigerator pickle, meaning it is not processed in a water bath for shelf-stability. It must remain refrigerated at all times to ensure food safety.
- The residual heat of the brine slightly cooks the tomatoes while extracting the oils from the spices. Pouring hot rather than cold liquid jump-starts the pickling process.
- For an extra layer of flavor, experiment with adding a strip of lemon zest, a star anise pod, or a sprig of tarragon to the jar before pouring the brine.
Storage
Refrigerator: 1 month — Must remain completely submerged in brine to prevent spoilage.
Troubleshooting
Tomatoes became extremely mushy and lost their shape
Cause: The tomatoes were overripe to begin with, or they were not pierced, causing them to explode under the heat of the brine
Fix: Blend the mushy pickled tomatoes into a vinaigrette or use as a savory base for a bloody mary mix.
Prevention: Select very firm, slightly underripe cherry tomatoes and ensure each is pierced neatly.
White film develops on top of the liquid during storage
Cause: Tomatoes or herbs were left floating above the brine surface, exposing them to oxygen
Fix: If it smells off or fuzzy mold appears, discard immediately. Cannot be fixed safely.
Prevention: Ensure enough headspace is left and all ingredients are weighed down or fully submerged under the vinegar solution.
Cultural Context
Quick pickling is an ancient, global preservation technique traditionally used to capture the peak of the harvest and add bright acidity to the winter pantry. Pickled tomatoes specifically hold a beloved place in both Southern American and Eastern European culinary traditions, where they are often served to provide a juicy, tart contrast to rich, slow-cooked meats and robust stews.
