This Refrigerator Pickled Cherry Tomatoes recipe is the perfect way to use up the last of the summer tomatoes in your garden. These go great in salads or for snacking.A great way to use up homegrown fresh summer tomatoes.
Wash and dry the cherry tomatoes and use a skewer to poke a hole in each tomato.
Use a wooden skewer to poke a hole in each tomato.
Pack a heat-proof jar with the tomatoes, spice, and garlic.
In a small sauce bring the vinegar, water, salt, and sugar to a boil.
Pour the brining liquid over the tomatoes, fully submerging them but leaving about 1/2 head of headspace from the top of the jar.
Cool, cover, and store in the refrigerator for at least 24 hours before using.
Notes
Only use fresh undamaged and clean tomatoes, that are close in size.Before pickling, pierce each tomato with a toothpick or skewer. This helps the brine penetrate the tomatoes more effectively, giving a better flavor.Always pack the tomatoes in the jar before heating the brine.Allow the tomatoes to sit in the brine until the jar has cooled to room temperature. Then, seal the jar and refrigerate.While these are "quick" pickles, they'll still need some time to soak up the flavors. Wait at least 24 hours before eating them.Keep your pickled tomatoes in the refrigerator. They should last for about 2 weeks, but always check for signs of spoilage before eating.