Let’s Make Refrigerator Pickled Cherry Tomatoes
Everyone gets very excited when their gardens start to produce the wonderful fruits and vegetables they have toiled to bring forth. I personally find great satisfaction in watching the harvest be reaped. But there also comes that moment when you look down at the bounty before you and think – what the heck was I thinking – what am I going to do with all of these tiny cherry tomatoes?
Well, let me tell you, there are hundreds of ways to use and preserve these tiny tasty gems. Pickling them is just one of my favorites. It’s so easy that you can do it as they ripen on the vine. The recipe given is for creating one pint at a time so that even as the season draws to a close, you needn’t lose one of these beauties.
Here’s What You Will Need
At the very bottom of this post, I have given you a list of items you will need to create this process. You can purchase everything, that you may not already have, at one time making the entire process an enjoyable event.
Start the whole party by sanitizing your pint sized, wide mouthed jars and lids.
- Place your empty jars right side up on a rack in a large steep pot or water canning vessel.
- Fill the vessel, and each of the jars with hot water
- Bring the water to a boil and allow to boil for at least 10 minutes.
- Turn off the heat beneath the pot and allow to stand for another half an hour.
- Carefully remove the now sterilized jars and drain upside down on a clean towel.
As for the lids and rings, I put them in a small sauce pan of boiling water and allow them to boil for ten minutes and cool for about twenty minutes. I then use a pair of tongs and stand them on end against one of the jars to cool, yet remain sterile.
All Those Beautiful Cherry Tomatoes
Let’s start with your ingredients:
- Garlic Cloves
- Kosher Salt or Pickling Salt
- Whole Black Peppercorns
- Apple Cider Vinegar
- And of course your beautiful Cherry Tomatoes
Pretty easy so far, right? As your jars are cooling, wash your cherry tomatoes and lay them out on a towel to dry. Remove the stems and, using a skewer, poke a hole all the way through each tomato ( this will help keep them from floating) and gather them all in a large bowl.
Let’s create your pickling brine:
In a sauce pan, combine 1 cup of apple cider vinegar and 1 cup of water. Add 1 tablespoon of kosher salt or 2 teaspoons of pickling salt and stir well. Turn the heat to high and bring the liquid to a rolling boil, stirring occasionally to make sure the salt is dissolved completely. (Remember that this makes enough for 1 pint, so multiply the brine mixture by the number of pints you intend to prepare.)
Here’s a hint – I always fill my jars with the fresh tomatoes before I wash them or wash and boil my jars. That way I know how much brine to make and how many jars to sterilize!
I have to tell you also that my mom always added 1 tablespoon of sugar to the brine mixture, along with the salt, in her recipe for pickling cherry tomatoes. I don’t, so that will be up to you. If you choose to add this ingredient, do it when you add the salt to the vinegar and water and stir well to make sure the sugar and salt dissolve well in your brine.
Now The Fun Part
While your brine is coming to a boil, place one garlic clove and 1/2 teaspoon of peppercorns in the bottom of each jar. Then fill each jar with your cherry tomatoes. Now, using a funnel, carefully fill the jars with the hot brine, covering the tomatoes to within 1/2 inch of the top of your jar.
After you have filled all of the jars, gently move them from side to side, allowing any trapped air bubbles to escape through the top. Use any remaining brine to top off each of the jars as necessary.
Now, and this is important, take a clean towel and wipe the top lip of each jar! Then place the lids and the rings on each jar. Screw the rings on snugly but not overly tight. Line these beauties up on a counter and allow them to cool to room temperature.
WhaLa! You have just created Refrigerator Pickled Cherry Tomatoes!
Store your Pickled Cherry Tomatoes in the bottom of the refrigerator and use to your hearts content! They get better with age and you should really wait about four days before popping the lid to test your new condiment!
These tasty little morsels will last about 2 months in the frig, so if you are interested in canning them for the fruit cellar, well that’s another post. You can find that method here! Either way, you will love these tomatoes and find uses for them in everyday recipes.
Here are two recipes that I use to utilize my Refrigerator Pickled Cherry Tomatoes, besides on salads and straight out of the jar!
Here’s what you may need!
- Pint Sized Wide Mouth Mason Jars
- Pickling and Canning Salt
- Whole Black Peppercorns
- Canning Pot – This is a great set! Roaster Pro Recommended! Great for beginners too!
- Apple Cider Vinegar
- Sauce Pan – Roaster Pro Recommended
- Measuring Cups and Spoons
- Kosher Salt
- Canning Funnel