Garlic and Mustard Refrigerator Pickled Tomatoes
Firm tomatoes absorb a sweet, savoury vinegar brine with garlic, mustard seeds and bay.
Firm tomatoes absorb a sweet, savoury vinegar brine with garlic, mustard seeds and bay. These are refrigerator pickles: chill them before serving and keep every container cold. Choose unblemished tomatoes and make sure the brine covers them so their surfaces season evenly. Eat the batch promptly; this recipe does not include a tested shelf-stable canning process. Wash tomatoes and discard any bruised fruit; pack in clean heat-safe containers with garlic. Bring water, salt, sugar, bay, mustard and peppercorns to a boil and simmer 5 minutes. Remove brine from heat and stir in measured 9% vinegar. Pour hot brine over tomatoes, ensuring they are submerged; cool the containers promptly without sealing for pantry storage.
Recipe card
Garlic and Mustard Refrigerator Pickled Tomatoes
Equipment: Saucepan, clean heat-safe containers
Ingredients
Instructions
Prepare
Wash tomatoes and discard any bruised fruit; pack in clean heat-safe containers with garlic.
Boil brine
Bring water, salt, sugar, bay, mustard and peppercorns to a boil and simmer 5 minutes.
Add vinegar
Remove brine from heat and stir in measured 9% vinegar.
Cover
Pour hot brine over tomatoes, ensuring they are submerged; cool the containers promptly without sealing for pantry storage.
Chill
Cover and refrigerate at least 24 hours before serving; keep refrigerated.
How to tell when it is ready
Tomatoes are chilled and seasoned throughout.
Tips
- Choose firm, undamaged small tomatoes.
- Use heat-safe containers for hot brine.
- Keep tomatoes below the liquid surface.
- Taste after a full day in the refrigerator.
Troubleshooting
- If brine does not cover, move to a taller container.
- If too salty, serve with unsalted foods; do not dilute storage brine.
Substitutions
- Use comparable 9% plain vinegar without changing its volume.
- Use small firm tomatoes when medium ones will not fit the container.
Variations
- Use cherry tomatoes for faster seasoning.
- Add a small fresh dill sprig to a serving bowl.
Serving suggestions
- Serve cold alongside grilled food.
- Add a few to a lunch salad.
- Pair with cooked potatoes.
- Offer on a savoury appetizer board.
Make ahead
Prepare the measured ingredients in advance. Keep refrigerated and eat within 4 days; no pantry storage.
Storage
Keep refrigerated and eat within 4 days; no pantry storage.
Food safety
This recipe is not a tested canning formula. Do not use the original 10-to-20-minute shelf-canning claim.
Frequently asked questions
Are these pantry-safe canned tomatoes?
No. This is a short-storage refrigerator recipe, not a validated canning process.
How should I store garlic and mustard refrigerator tomatoes?
Keep refrigerated and eat within 4 days; no pantry storage.
Serve cold alongside grilled food. Keep refrigerated and eat within 4 days; no pantry storage.
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