Added on August 18, 2014 Sara Swanson

Recipe: Quick-Pickled Cherry Tomatoes

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A jar of quick-pickled cherry tomatoes.

Finally it’s gotten warm enough for cherry tomatoes to ripen in large enough quantities that you have to consider what to do with the ones you don’t immediately eat off of the vine or save to toss in your salad later. This is one solution for the times when you find yourself with excess cherry tomatoes. I used a combination of white currant tomatoes and Matt’s wild cherry tomato, both small cherry tomatoes but I’ve used all sizes, even chopped up large tomatoes. My favorite to use are sugary-sweet orange sungold cherry tomatoes.

1 cup vinegar (I like white wine vinegar or white vinegar but you could try any kind with 5% acidity)

1 cup water

1 Tablespoon salt

1 Tablespoon sugar

a few sprigs of fresh dill (or 2 teaspoons of dried dill)

2 garlic cloves, cut in half

enough cherry tomatoes (washed) to fill a quart jar

1. Mix vinegar, water, salt and sugar together. Stir until salt and sugar is dissolved. (If you have trouble dissolving it, heat the mixture, stir until dissolved, then cool before adding tomatoes.)

2. Fill a clean quart jar full of tomatoes, garlic and dill. Pour the liquid mixture over top of the tomatoes. Cover tightly with a non-reactive lid.

3. Let sit at room temperature for 30 min to 8 hours. If using a large chopped up tomato, pieces will taste pickled after 30min. Cherry tomatoes that split when picked will taste pickled after 2 hours and cherry tomatoes that are whole will taste pickled after 4 hours.

4. Use a fork to remove from jar and serve with cheese and crackers, in pasta salad, use in chili or spaghetti sauce, use as a pizza topping or dehydrate for amazing “sun-dried” tomatoes.