Quick Pickled Cherry Tomatoes With Dill: A Burst of Summer Flavor

I remember summer evenings spent in my grandmother’s garden, the air thick with the scent of ripening tomatoes and fragrant dill. She always had a jar of pickled tomatoes on the counter, their bright colors hinting at the tangy, sweet, and herbaceous explosion of flavor within. These Quick Pickled Cherry Tomatoes with Dill are my tribute to those simple, joyful moments, a way to capture the essence of summer in every bite. They’re incredibly easy to make and bring a zesty pop to any meal, from simple salads to grilled meats.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Cooling Time: 20 minutes
• Total Time: 40 minutes (plus at least 2 hours resting)
• Servings: 6
• Yield: 3 cups
• Dietary Type: Vegan, Gluten-Free

Ingredients

• ¾ cup cider vinegar
• ¾ cup water
• 4 teaspoons kosher salt
• 2 teaspoons sugar
• 1 strip lemon peel, 3-inch x ½-inch
• 12 ounces cherry tomatoes or grape tomatoes
• ¼ cup fresh dill, coarsely chopped
• 2 garlic cloves, thinly sliced
• ¼ teaspoon crushed red pepper flakes

Equipment Needed

• Small saucepan
• Large bowl
• Slender wooden skewer or toothpick

Instructions

1. In a small saucepan, pour in the cider vinegar and water.
2. Add the kosher salt, sugar, and lemon peel to the saucepan.
3. Bring the mixture to a boil over medium heat, stirring until the sugar and salt are completely dissolved. This ensures a smooth and consistent pickling brine.
4. Once boiling, immediately remove the saucepan from the heat.
5. Let the vinegar mixture cool for 20 minutes. This step is crucial; adding the hot brine directly to the tomatoes will cause them to become overly soft.
6. While the brine is cooling, prepare the tomatoes. Using a slender wooden skewer or toothpick, pierce each cherry tomato or grape tomato twice. This allows the pickling brine to penetrate the tomatoes more effectively.
7. In a large bowl, gently toss together the pierced tomatoes, chopped fresh dill, thinly sliced garlic cloves, and crushed red pepper flakes. Distribute the ingredients evenly for maximum flavor infusion.
8. Once the vinegar mixture has cooled for 20 minutes, pour it over the tomato mixture in the bowl. Ensure all the tomatoes are submerged in the brine.
9. Let the mixture stand at room temperature for at least two hours, or up to eight hours. The longer they sit, the more pronounced the pickled flavor will become.

Expert Tips & Tricks

• Don’t overcook the brine: Once the sugar and salt are dissolved, immediately remove the saucepan from the heat. Overcooking can concentrate the vinegar and create a harsher flavor.
• Use quality ingredients: Fresh, ripe tomatoes and fragrant dill are essential for the best flavor. Look for tomatoes that are firm and have a vibrant color.
• Adjust the spice level: If you prefer a milder flavor, reduce or omit the crushed red pepper flakes. For more heat, add a pinch of cayenne pepper to the brine.
• Flavor Boosters: Consider adding other aromatics to the brine, such as mustard seeds, black peppercorns, or a bay leaf.
• Quick Chill: If you are short on time, cool the brine down quickly by placing the saucepan in an ice bath, stirring occasionally.

Serving & Storage Suggestions

These Quick Pickled Cherry Tomatoes with Dill are incredibly versatile.

• Serving: Serve them as a vibrant appetizer, a flavorful side dish, or a colorful addition to salads, sandwiches, or cheese boards. They are also fantastic as a topping for grilled chicken, fish, or vegetables. Garnish with a sprig of fresh dill for an extra touch of elegance.
• Storage: Store any leftover pickled tomatoes in an airtight container in the refrigerator. They will keep for up to one week. The flavor will continue to develop over time. While refrigeration is the recommended storage method, leaving these out at room temperature for a few hours as part of a charcuterie board or buffet is fine. However, they should be returned to the refrigerator soon after.
• Freezing: Freezing is not recommended as it will alter the texture of the tomatoes.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	23.7 kcal	–
Calories from Fat	1 g	5%
Total Fat	0.1 g	0%
Saturated Fat	0 g	0%
Cholesterol	0 mg	0%
Sodium	1168.1 mg	48%
Total Carbohydrate	4.3 g	1%
Dietary Fiber	0.7 g	2%
Sugars	3 g	–
Protein	0.6 g	1%

Variations & Substitutions

• Herbs: Experiment with other fresh herbs, such as basil, thyme, or oregano, in place of or in addition to the dill.
• Vinegar: While cider vinegar provides a classic flavor, you can use white vinegar, rice vinegar, or red wine vinegar for a different twist.
• Sweetener: Substitute honey or maple syrup for the sugar for a more natural sweetness.
• Vegetables: Extend the pickle to other vegetables like bell peppers or cucumbers. Just be sure to cut them into similar sizes to the cherry tomatoes.
• Spicy variation: Add a sliced jalapeño pepper to the tomato mixture for extra heat.

FAQs (Frequently Asked Questions)

Q: Can I use dried dill instead of fresh dill?

A: Fresh dill is highly recommended for its superior flavor and aroma. However, if you only have dried dill on hand, use about 1 tablespoon.

Q: How long do the pickled tomatoes need to sit before they are ready to eat?

A: While they can be enjoyed after just two hours at room temperature, the flavor intensifies with time. For the best results, let them sit for at least four hours, or even overnight in the refrigerator.

Q: Can I use different types of tomatoes?

A: Yes, grape tomatoes, Roma tomatoes (cut into smaller pieces), or even a mix of different tomato varieties can be used. Just be sure to pierce them properly to allow the brine to penetrate.

Q: The brine seems very salty. Is that normal?

A: Yes, the salt is necessary for the pickling process. However, you can adjust the amount of salt to your taste. Start with the recommended amount and then add more to taste after the brine has cooled.

Q: Can I can these tomatoes for long-term storage?

A: This recipe is for quick pickling and is not intended for long-term canning. For safe canning, use a tested and approved canning recipe.

Final Thoughts

I hope you’ll try these Quick Pickled Cherry Tomatoes with Dill and experience the simple pleasure of homemade goodness. They’re a delightful way to add a burst of fresh, tangy flavor to your meals. Don’t be afraid to experiment with different herbs and spices to create your own unique variation. Share your creations and feedback – I’d love to hear what you think! Pair these tomatoes with a crisp glass of Sauvignon Blanc for a truly delightful culinary experience. Happy pickling!