Pickled Cherry Tomatoes

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  • 1 heaping pint cherry tomatoes (about 3 cups)
  • ½ cup white vinegar
  • ½ cup apple cider vinegar
  • 2 cups water
  • 2 cloves garlic, peeled
  • ½ tsp salt
  • 3 Tbs fresh dill, left as stems or roughly chopped
  • 2 pint jars with lids


  1. In a small pan, combine the white vinegar, apple cider vinegar, water, and salt. Bring to a boil, and then reduce heat and simmer, stirring occasionally, until all the salt is dissolved.
  2. In the meantime, wash the cherry tomatoes and remove the stems. Use a toothpick to gently prick each tomato 2-3 times. This will allow the brine to seep into the tomatoes, while discouraging the skins from cracking.
  3. Distribute the dill evenly between the jars, and add a garlic clove to each. Add the tomatoes. Pour the hot liquid over the tomatoes until they are fully covered. After the jars come down to room temperature, put the lids on and place in the refrigerator. Allow to sit in the fridge for 2-3 days to absorb the flavors.