Easy Refrigerator Pickled Cherry Tomatoes Recipes

QUICK PICKLED CHERRY TOMATOES

Steps:

• In a medium saucepan, bring vinegar, water, salt, sugar and lemon zest to a boil. Simmer, stirring occasionally, until sugar and salt are dissolved. Cool to room temperature.
• Pierce each tomato once or twice with a wooden toothpick. Divide tomatoes, dill, garlic, red pepper and mustard seeds evenly among sterilized jars.
• Pour cooled vinegar mixture into jars, leaving on inch of space at the top. Cover and refrigerate for up to one month.

DILL-PICKLED CHERRY TOMATOES

Steps:

• Pack tomatoes into the 1-quart jar.
• Combine vinegar, water, salt, sriracha sauce, and pickling spice in a glass measuring cup. Heat in the microwave until boiling and salt dissolves, 1 1/2 to 3 minutes. Pour over tomatoes in the jar; seal.
• Refrigerate until pickled, 1 to 2 weeks.

EASY REFRIGERATOR PICKLED CHERRY TOMATOES

Steps:

• Make brine by combining sugar, salt, water and vinegar in a pan.
• Cook on medium heat, stirring until salt and sugar are completely dissolved.
• Remove from heat and allow to cool.
• Prepare the tomatoes by poking small holes into each one.
• Place tomatoes in jars.
• Divide garlic cloves between jars.
• Add red and black pepper and dill to the brine and pour into jar until full.
• Place lids on jars tightly.
• Place in refrigerator.
• Pickles are ready in about a week and will last for several months.

PICKLED CHERRY TOMATOES

Steps:

• Gather the ingredients.
• Wash 2 wide-mouth, 16-ounce mason jars with lids with hot, soapy water and dry thoroughly.
• Wash and dry the tomatoes and remove and discard any stem ends still attached. Use a skewer or toothpick to poke a hole all the way through each of the tomatoes. This helps the pickling brine infuse its way into each tomato and keeps them from floating up inside of the jars.
• Evenly divide the tomatoes, garlic cloves, and rosemary sprigs, between the two prepared jars.
• In a medium saucepan, combine the white vinegar, water, granulated sugar, kosher salt, black peppercorns, and red pepper flakes.
• Bring to a boil over high, stirring until sugar dissolves.
• Remove from heat and allow to cool for 10 minutes.
• Pour over the tomatoes in the mason jars.
• Cover with a tight-fitting lid and chill for at least 2 days to allow the flavors to combine and infuse before enjoying.

PICKLED CHERRY TOMATOES

Steps:

• Use a toothpick or wooden skewer to poke a small hole through each tomato. This will help them become flavored by the pickling brine.
• Set out two clean 16-ounce canning jars with lids. Divide the tomatoes, rosemary sprigs, and garlic cloves among the jars.
• In a medium saucepan, combine the water, vinegars, sugar, peppercorns, red pepper flakes, and salt. Bring to a boil over medium-hight heat, stirring occasionally, until the sugar dissolves.
• Remove the pot from heat and cool the brine for 10 minutes.
• Pour the brine evenly over the tomatoes, rosemary, and garlic in the jar. Put a tight-fitting lid on each jar and place in the refrigerator. Let the tomatoes chill for 2 days before eating. Label and date the tomatoes, then store in the refrigerator up to 2 months.

PICKLED CHERRY TOMATOES

Steps:

• Simmer the washed mason jars and lids in the large pot of water to sterilize the jars before filling them.
• As the jars are simmering, wash and dry the cherry tomatoes. Remove any leaves that may be attached. Using a clean knife, needle or skewer, prick each cherry tomato to allow the brine to penetrate the tomatoes. Peel the garlic cloves and cut them in half.
• Measure out all the dry ingredients listed above. In a dry pan over medium heat, gently toast the dill seed, mustard seed, black peppercorns, and chili flakes. Once the spices are toasted remove the spices from the pan and set aside.
• Measure out the vinegars, water, sugar and salt, and bring them to a boil in a small pot.
• As the mixture heats up, remove the mason jars and lids from the large pot of water. Gently place the jars on a dishtowel. Carefully fill each hot jar with an equal amount of the toasted spice mix, 1 half garlic clove, and one sprig of garlic. Pack the jars with the pricked cherry tomatoes.
• When the jars are filled and the pickling liquid has come to a boil, carefully pour the hot liquid into each jar, leaving a 1/2 inch of space to the rim of the jar. If you spilled a little, wipe the rims of the jars with a clean cloth to ensure the jars seal properly.

PICKLED GREEN CHERRY TOMATOES

Steps:

• Place 3 cloves of garlic, 2 teaspoons of pickling spice, 1/2 teaspoon red pepper flakes, 4 sprigs of fresh dill, and 2 jalapeno slices in each jar.
• Fill each jar with the green tomatoes packing them in tightly. Poke each tomato or cut a small slice through the skin on the bottom before putting it in a jar.
• Bring the pickling brine to a boil on the stove.
• Place a funnel over the top of the jar and carefully fill the jar leaving ¼ inch headspace. use a plastic blubber or wooden chop stick to remove any bubbles and allow the brine to fill the jar completely. Add more brine if needed.
• Use a wooden chop stick or a plastic canning bubbler tool to release any air bubbles. Add more brine if needed.
• Wipe the jar rim and place a flat lid on the jar then twist the ring on. Set the hot jar on a towel to cool.
• Allow jars to cool to room temperature before refrigerating.
• Allow to pickle for 7 days for the best flavors. You can eat them after they cool if you just can't wait. After seven days the tomatoes will have had enough time to absorb the pickling flavors.
• 3 pint jars of pickled tomatoes.

SWEET PICKLED CHERRY TOMATOES

Steps:

• Wash the tomatoes and prick each one in several places with the tines of a fork.
• Dissolve the sugar in the water, bring to a boil and boil rapidly for 5 minutes.
• Add the tomatoes and cook for 10 minutes.
• Remove the tomatoes and to the syrup add the ginger root, lemon juice and rind, and salt.
• Simmer the syrup for 15 minutes, return the tomatoes to the syrup and cook about 30 minutes longer, or till the syrup is thick and the tomatoes are transparent.
• Turn into hot jars and seal.

PICKLED CHERRY TOMATOES

Steps:

• Wash the cherry tomatoes. You're going to use enough (depending on the specific size) in this recipe to fill 16 oz. jar.
• Add the tomatoes, garlic, dill, mustard seed, yellow onion, and peppercorn into your jar.
• Don't worry that the spices settle at the bottom, they will rise up again and evenly distribute their flavor when you add the brine.
• Mix the vinegar, water, salt, and sugar in a stainless steel pan and bring to a boil.
• As soon as it reaches a good boil, pour it over the cherry tomato mixture in the jar until the tomatoes are just covered.
• Put the top on immediately and put into the refrigerator.

PICKLED GREEN CHERRY TOMATOES

Steps:

• Wash tomatoes and pack in clean, hot quart jars.
• Add 1 dill head, 3 peppercorns and 1 red pepper to each jar.
• Place the pickling spice in the center of a coffee filter or cheesecloth and tie.
• Bring water, vinegar, bag of spices and salt to boil.
• Remove bag.
• Cover tomatoes with brine, leaving 1/2-in. headspace.
• Process in boiling water bath 10 minutes.
• Let set 6 weeks to mellow.

GREEN TOMATO PICKLES

Steps:

• For extra safety, briefly boil the canning jars and their lids and rings, and set upside down on a clean towel to dry.
• Prepare the tomatoes and seasonings
• Remove any green stems from the tomatoes, then clean and dry them thoroughly.
• For cherry tomatoes, slice them into halves or quarters. For "hamburger pickle slices" using small standard tomatoes, slice off the stem end, them slice them into 1/8" thick slices horizontally (i.e., between the stem and blossom ends). For medium standard tomatoes, slice off the stem end, then slice the tomato in half vertically. Slice each half horizontally in 1/8" thick slices. (Alternatively, you can slice standard tomatoes into small wedges.)
• Divide the fennel slices and garlic among the jars more or less evenly.
• Optional: crush the mustard, dill, and fennel seeds lightly in a mortar and pestle.
• Divide the herbs and spices among jars, pouring them over the fennel and garlic. Add 6 to 8 black peppercorns to each jar.
• Pack the sliced tomatoes in to the jar, leaving about 3/4" head room.

QUICK PICKLED GREEN TOMATOES

Steps:

• Wash a wide-mouth 1-quart mason jar and and its lid in hot soapy water, then rinse and let air dry.
• Slice the tomatoes into wedges and pack them tightly into the jar. (If you have very large tomatoes, you may want to slice them into smaller wedges.)
• Peel the garlic. In a small saucepan, combine the garlic, vinegar, water, dill, peppercorns, turmeric, sugar, and kosher salt. Bring to a low boil, stirring occasionally to dissolve the sugar and salt.
• Once dissolved, pour the brine mixture into the jar, allowing the garlic to settle on top of the vegetables. Tap the jar on the counter to release any air bubbles. Discard any remaining brine, or top off the jar with extra water if any tomatoes are exposed at the top. Screw on the lid tightly and allow to cool to room temperature, then store in the refrigerator for at least 24 hours before eating. If desired, discard the garlic after 24 hours. Keeps up to 1 month refrigerated.

PICKLED GREEN TOMATOES

Steps:

• Slice the green tomatoes into bite sized pieces. Add to a mason jar.
• Dissolve the salt and sugar in the hot water. Add the vinegar and stir to combine. Pour the liquid over the tomatoes in the mason jar and seal.
• Refrigerate for at 4 to 5 days and enjoy!

PICKLED GREEN TOMATOES

Steps:

• Wash the tomatoes and use a toothpick to poke a small whole in the top of each tomato. Then put them in a pint jar.
• Slice the garlic thinly and add the garlic and a few sprigs of dill to the jar.
• Combine the vinegar, water, salt, sugar, peppercorns and crushed red pepper in a small saucepan.
• Bring to a boil and stir until the sugar and salt have dissolved. Then pour into the pint jar, covering the green tomatoes.
• Cover tightly with a lid and let sit on the counter until cooled to room temperature. Then refrigerate.
• Pickles can be eaten as soon as the next day and will be good for about 3 weeks.

PICKLED CHERRY TOMATOES RECIPE

Steps:

• Remove and discard stem ends from 1 lb. red and yellow cherry tomatoes. Divide tomatoes and rosemary sprigsbetween 2 (16-oz.) Mason jars.
• Combine ingredients of the Master Pickle Brine, add black peppercorns and garlic cloves to brine mixture. Bring to a boil over high, stirring until sugar dissolves.
• Remove from heat; cool 10 minutes. Pour over tomatoes and rosemary sprigs. Cover with a tight-fitting lid; chill 2 days. Store, covered, in refrigerator up to 2 months.

PICKLED CHERRY TOMATOES

Steps:

• Combine salt, vinegars and water in a small saucepan. Bring to a boil, reduce heat and simmer for 10 minutes.
• Remove stems and wash the tomatoes. Gently prick tomato skins twice on opposite sides to prevent skin from cracking.
• Pack tomatoes in hot sterilized jars (two pints or four 1-cup jelly). Add one half of garlic half way and the other clove on top.
• Ladle vinegar over tomatoes to 1/4 inch line. Add a rosemary sprig to each jar.
• If sealing jars: run a knife along the inside edge of the jars to remove ALL air bubbles. Finger tighten the lid.
• Process jars in a boiling water canner for 10 minutes starting your timer as soon as you put the jars in. Leaving them longer will cause the tomatoes to pop.
• If you are not sealing the jars, let cool to room temperature, put on lids and store in refrigerator.