Best 7 Dill Pickled Cherry Tomatoes Recipes

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Dive into a culinary adventure with our delectable Dill Pickled Cherry Tomatoes, a symphony of flavors that will tantalize your taste buds. These petite gems, preserved in a fragrant dill brine, transform into a tangy, savory treat that complements any meal or snack. With variations ranging from a quick refrigerator pickle to a traditional fermented version, our collection of recipes caters to every preference and skill level. Discover the zesty kick of our 5-minute pickled cherry tomatoes, perfect for a speedy snack or vibrant addition to salads. For those seeking a more in-depth pickling experience, embark on a 2-week fermentation journey, resulting in a complex and tangy delight. Embrace the versatility of pickled cherry tomatoes as we guide you through incorporating them into your culinary creations. From salads and sandwiches to pasta and cheese platters, these pickled gems elevate any dish with their burst of flavor. Get ready to elevate your culinary repertoire with our curated selection of Dill Pickled Cherry Tomato recipes, offering a delightful balance of tang, sweetness, and savory goodness.

Let's cook with our recipes!

QUICK PICKLED CHERRY TOMATOES



Quick Pickled Cherry Tomatoes image

If you have an abundance of cherry tomatoes, these refrigerator pickled tomatoes are great on salads, or as a healthy snack.

Provided by Danelle

Categories     Condiments

Time 30m

Number Of Ingredients 10

2 cups apple cider vinegar
2 cups water
1/4 cup salt
1/4 cup sugar
Zest of one lemon
2 pints cherry tomatoes
1/2 cup fresh dill sprigs
4 cloves garlic, minced
1/2 teaspoon red pepper flakes
1/2 teaspoon mustard seeds

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.

PICKLED CHERRY TOMATOES



Pickled Cherry Tomatoes image

These easy quick pickled cherry tomatoes are a great way to use fresh tomatoes, keep them in the refrigerator, and serve at will.

Provided by Rachel Norman

Categories     Side Dish

Time 25m

Number Of Ingredients 10

1 cup white vinegar
1 cup water
2 tbsp sugar
1 tbsp salt
Cherry tomatoes (enough to fill pint jar)
2 whole garlic cloves
1/4 tsp dill (dried)
1/2 tsp mustard seed (whole)
1/4 yellow onion (thinly sliced)
1/2 tsp black peppercorns (whole)

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.

Nutrition Facts : Calories 163 kcal, Carbohydrate 29 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 6996 mg, Fiber 1 g, Sugar 25 g, ServingSize 1 serving

PICKLED CHERRY TOMATOES



Pickled Cherry Tomatoes image

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time P7D

Yield Makes 2 pints

Number Of Ingredients 9

1 1/2 cups distilled white vinegar or apple-cider vinegar
2 teaspoons sugar
1/2 teaspoon whole black peppercorns
1/2 teaspoon coriander seeds
3 whole allspice berries
2 dried bay leaves
Coarse salt
4 cups very small cherry or grape tomatoes
2 small sprigs rosemary

Steps:

  • Combine vinegar, 3/4 cup water, sugar, spices, and 2 tablespoons salt in a saucepan. Bring to a boil, stirring until sugar is dissolved. Fill clean containers tightly with tomatoes. Add boiling brine to cover completely. Let cool completely. Cover, label, and refrigerate at least 1 week before serving, or up to 3 months.

PICKLED CHERRY TOMATOES



Pickled Cherry Tomatoes image

Preserve the flavors of summer by making pickled cherry tomatoes in the refrigerator.

Provided by Kristina Vanni

Categories     Side Dish     Snack     Appetizer     Ingredient

Time P2DT23m

Number Of Ingredients 9

1 pound red and yellow cherry tomatoes
2 rosemary sprigs
3 garlic cloves, halved
1 1/3 cup white vinegar
1 cup water
1/3 cup granulated sugar
2 tablespoons kosher salt
1 teaspoon black peppercorns
1/2 teaspoon red pepper flakes

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.

Nutrition Facts : Calories 54 kcal, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 950 mg, Sugar 10 g, Fat 0 g, UnsaturatedFat 0 g

PICKLED GREEN CHERRY TOMATOES



Pickled Green Cherry Tomatoes image

You know how that when you plant cherry tomatoes and that one plant will product a zillion little tomatoes? Give this recipe a try and steal some of those green tomatoes and leave the rest on to get larger and ripen. I hope to try this recipe later this summer. From Shawn Hart

Provided by Charlotte J

Categories     Vegetable

Time 40m

Yield 6 quarts

Number Of Ingredients 8

6 quarts green cherry tomatoes
6 sprigs fresh dill
18 peppercorns
6 small hot red peppers
2 quarts water
2 cups white vinegar
4 tablespoons pickling spices
3/4 cup pickling salt

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.

Nutrition Facts : Calories 34.8, Fat 0.2, Sodium 14161.1, Carbohydrate 4.7, Fiber 0.7, Sugar 2.7, Protein 0.8

QUICK PICKLED CHERRY TOMATOES WITH DILL



Quick Pickled Cherry Tomatoes With Dill image

This are delicious and easy! I think the recipe came from Gourmet but I'm not sure. They're like cherry tomatoes but to a higher degree! Easily doubled.

Provided by Chef MB

Categories     Vegetable

Time 20m

Yield 3 cups, 6 serving(s)

Number Of Ingredients 9

3/4 cup cider vinegar
3/4 cup water
4 teaspoons kosher salt
2 teaspoons sugar
1 strip lemon peel, 3-inchx1/2-inch (I used more)
12 ounces cherry tomatoes or 12 ounces grape tomatoes
1/4 cup fresh dill, coarsely chojpped
2 garlic cloves, thinly sliced
1/4 teaspoon crushed red pepper flakes

Steps:

  • Pour vinegar and water in small saucepan. Add salt, sugar and lemon peel. Bring to a boil, stirring to dissolve sugar and salt. Remove from heat. Let cool 20 minutes.
  • Pierce each tomato 2 times with a slender wooden skewer. (I interpreted this as take a toothpick and run it through.) Toss tomatoes, dill, garlic and red pepper in a large bowl. Add cooled vinegar mixture. Let stand at room temp at least two hours and up to eight hours.

Nutrition Facts : Calories 23.7, Fat 0.1, Sodium 1168.1, Carbohydrate 4.3, Fiber 0.7, Sugar 3, Protein 0.6

PICKLED CHERRY TOMATOES



Pickled Cherry Tomatoes image

These pickled cherry tomatoes really pop in your mouth. They stay beautifully bright red and are fresh tasting, too. -Peggy Woodward, Shullsburg, Wisconsin

Provided by Taste of Home

Time 10m

Yield 6 cups

Number Of Ingredients 8

20 ounces cherry tomatoes (about 2 pints)
4 garlic cloves, halved
2 teaspoons whole peppercorns
1/2 teaspoon mustard seed
2 cups water
2 cups cider vinegar
3 tablespoons salt
2 tablespoons sugar

Steps:

  • Pierce the bottom of each cherry tomato with a skewer. In a large bowl, place tomatoes, garlic, peppercorns and mustard seed. In a saucepan, bring water, vinegar, salt and sugar to a simmer until sugar and salt dissolves. Pour over tomatoes; cover. Let stand 2 hours. Transfer to jars, if desired; seal tightly. Refrigerate 48 hours before serving and up to 1 month.

Nutrition Facts : Calories 9 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 30mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.

Tips:

  • Use fresh, ripe cherry tomatoes for the best flavor. Look for tomatoes that are plump and have a deep red color.
  • Wash the tomatoes thoroughly and remove the stems. Any dirt or debris needs to be removed, as it can compromise the taste.
  • Use a sharp knife to cut a small "X" at the bottom of each tomato. This will help the tomatoes absorb the pickling liquid more easily.
  • In a large bowl, combine the vinegar, water, sugar, salt, garlic, and dill. Bring the mixture to a boil over medium heat, stirring constantly to dissolve the sugar and salt.
  • Remove the pickling liquid from the heat and let it cool slightly.
  • Place the tomatoes in a clean glass jar. Pour the pickling liquid over the tomatoes, making sure that they are completely covered.
  • Seal the jar tightly and store it in the refrigerator for at least 24 hours before enjoying.

    Conclusion:

    Dill pickled cherry tomatoes are a delicious and versatile condiment that can be used in a variety of dishes. They are perfect for adding a tangy and flavorful touch to salads, sandwiches, and wraps. They can also be used as a garnish for cocktails or as a snack on their own. With their bright red color and delicious flavor, dill pickled cherry tomatoes are sure to be a hit at any gathering.

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