Quick Pickled Cherry Tomatoes

Quick Pickled Cherry Tomatoes

Yield 1 pint


  • ¾ cup apple cider vinegar
  • ¾ cup water
  • 1 tablespoon coarse Kosher salt
  • 2 teaspoons granulated sugar
  • 1 strip lemon peel 
  • 1 pint cherry tomatoes
  • ¼ cup fresh dill sprigs
  • 2 cloves garlic, thinly sliced
  • ½ teaspoon whole black peppercorns
  • ½ teaspoon red pepper flakes


In a medium saucepan, bring vinegar, water, salt and sugar 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 skewer. Place the lemon peel, tomatoes, dill, garlic, peppercorns and red pepper into a sterilized pint jar.

Pour cooled vinegar mixture into the jar, leaving an inch of space at the top. Cover and refrigerate for up to two months.