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Pickled Cherry Tomatoes with Jalapeños

Easy refrigerator pickled tomato recipe with garlic, dill, onion, and jalapeño slices.
Prep Time15 mins
Course: Appetizer, Side Dish, Snack


  • Enough cherry tomatoes to fill 4 quart-sized mason jars or 1 gallon jar
  • 10 cups water
  • 4 cups white vinegar
  • 1 cup apple cider vinegar
  • 10 tbsp pickling salt or kosher salt
  • 1/3 cup sugar
  • 4 tsp celery seeds
  • 4 tsp dill seeds
  • 4 tsp whole black peppercorns
  • 4 dried bay leaves
  • 1 tsp red pepper flakes
  • 1/3 cup fresh or dried dill, or dill flowers
  • 1 large sweet onion, sliced into large pieces
  • 6 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.