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Easy Quick Pickled Cherry Tomatoes Recipe with Garlic and Dill

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A fast and fuss-free recipe for pickled cherry tomatoes with garlic and dill, perfect for last-minute side dishes or snacks. Ready in under 30 minutes with simple pantry staples.

Ingredients

Scale
  • 1 pint (450g) cherry tomatoes, firm and ripe
  • 3–4 garlic cloves, peeled and slightly smashed
  • A few sprigs fresh dill, roughly chopped (about 2 tablespoons)
  • 1 cup (240ml) white vinegar (Heinz or Bragg’s recommended)
  • 1 cup (240ml) water
  • 1 tablespoon granulated sugar
  • 1 teaspoon kosher or sea salt
  • 1 teaspoon whole black peppercorns (optional)
  • Pinch of red pepper flakes (optional)

Instructions

  1. Rinse 1 pint (450g) of cherry tomatoes and pat dry. Optionally prick each tomato once or twice with a fork or skewer to help brine penetration.
  2. Peel 3-4 garlic cloves and lightly smash them with the flat side of a knife to release oils.
  3. Roughly chop a few sprigs of fresh dill (about 2 tablespoons).
  4. In a small saucepan, combine 1 cup white vinegar, 1 cup water, 1 tablespoon sugar, and 1 teaspoon salt. Add 1 teaspoon whole black peppercorns and a pinch of red pepper flakes if using. Heat over medium heat, stirring occasionally, just until sugar and salt dissolve completely. Do not boil.
  5. Place cherry tomatoes, smashed garlic cloves, and chopped dill into a clean 1-pint glass jar. Pack snugly without crushing the tomatoes.
  6. Carefully pour the warm brine over the tomatoes, ensuring they are fully submerged. Leave about half an inch of headspace.
  7. Screw the lid on tightly and let the jar cool to room temperature on the counter. Once cool, refrigerate.
  8. Wait at least 2 hours before eating; flavors deepen after 24 hours.

Notes

Do not boil the brine to avoid harsh vinegar flavor and mushy tomatoes. Pricking tomatoes helps brine penetration but is optional. Use fresh, firm tomatoes for best texture. Fresh dill is preferred over dried; if using dried, double the amount. Shake the jar gently once or twice during chilling to distribute flavors evenly. Consume within 2 weeks for best flavor. Variations include adding jalapeño for spice or swapping herbs like rosemary or thyme.

Nutrition

Keywords: pickled cherry tomatoes, quick pickles, garlic, dill, easy side dish, refrigerator pickles, summer recipe, gluten-free, vegan

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