Vegetarian

You won't be able to stop snacking on these pickled cherry tomatoes with jalapeños! I have tons of these delicious little tomatoes coming from my garden. So I decided to use my favorite recipe for a refrigerator pickle brine, and they came out so good. Combined with the sweet onions, garlic, dill, and jalapeños, all the flavors infuse in just a few days. Leave it to sit for a week and they'll taste even better! Although mine have always disappeared before sitting that long... This is a refrigerator pickled tomato recipe, no canning required. So easy! Pickled Cherry Tomatoes with Jalapeños Easy refrigerator pickled tomato recipe with garlic, dill, onion, and jalapeño slices. Enough cherry tomatoes to fill 4 quart-sized mason jars or 1 gallon jar10 cups water4 cups white vinegar1 cup apple cider vinegar10 tbsp pickling salt or kosher salt1/3 cup sugar4 tsp celery seeds4 tsp dill seeds4 tsp whole black peppercorns4 dried bay leaves1 tsp red pepper flakes 1/3 cup fresh or dried dill, or dill flowers1 large sweet onion, sliced into large pieces6 sliced jalapeños, or more if desired 16 cloves of fresh garlic, slightly smashed with the end of a knife In a large pot, heat up the 10 cups of water, 10 tbsp salt, 1/3 cup sugar, 4 cups of white vinegar, and 1 cup of apple cider vinegar on the stove until the brine is warm enough for the salt to dissolve. Stir it up with a spoon and let it cool for 20 minutes while you prepare the mason jars. Fill your clean mason jars with 4 cloves of garlic in each jar, and 1 tsp each of the black peppercorns, celery seed, and dill seed. Put one bay leaf in each jar. Distribute the onion, jalapeños, dill, and red pepper flakes between each jar. Next pack the mason jars with the cherry tomatoes. Pour the brine over the tomatoes, filling the jar within 1/2 inch of the top. You might not use all the brine, which is fine! 😊Screw the lids on tight and store in the fridge. Try to let them sit for at least 48 hours before opening. Let them sit even longer for best flavor. Enjoy within 1 month. You can certainly use other kinds of tomatoes for this recipe. Just slice large tomatoes into halves or quarters.