Name: Spiced Pickled Cherry Tomatoes
Prep time: 15 min
Cook time: 48 h
Total time: 48 h 15 min
Yield: 1 500ml jar
Cuisine: American
Ingredients: 300 g cherry tomatoes; 10 g garlic; 5 g fresh dill; 200 ml white wine vinegar; 200 ml water; 15 g kosher salt; 10 g granulated sugar; 2 g black peppercorns; 2 g mustard seeds; 1 g red pepper flakes

Equipment

Toothpick or Needle

or Small skewer

500ml Glass Jar with Lid

or Any airtight glass or non-reactive container

Small Saucepan

Ingredients

10 servings

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)

Calories

Protein

Carbs

Fat

Fiber

Sugar

110mg

Sodium

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.

5mLook for: Liquid is bubbling vigorously and all granules are fully dissolved

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.

48h

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.