Sweet Refrigerator Pickled Tomatoes with Dill
Firm tomatoes, dill and garlic in a sweet spiced vinegar brine. This is a refrigerator pickle for serving chilled, never a pantry preserve. These sweet refrigerator pickled tomatoes keep the garlic, dill, peppercorn and bay leaf flavors of the original jar recipe. The key change is the storage method: the tomatoes go straight into the refrigerator after warm brine is added. Use vinegar clearly labeled 5% acidity and measure equal volumes of vinegar and water. The combination follows a refrigerator-pickle brine, with sugar giving the tomatoes a sweet-tart finish. Wash the tomatoes and use only firm, unblemished fruit. Pack them into a clean quart-size container with the herbs and garlic, leaving room for the liquid. Let the covered tomatoes develop flavor in the refrigerator for one to three days. Spoon them out with a clean utensil and keep the remaining jar cold at all times.
Sweet Refrigerator Pickled Tomatoes
Firm tomatoes, dill and garlic in a sweet spiced vinegar brine. This is a refrigerator pickle for serving chilled, never a pantry preserve.
Why this method works
Refrigerator pickle only. A hot fill or apparent lid seal does not make this recipe shelf-stable. Use 5% vinegar in a one-to-one ratio with water and refrigerate immediately.
Tips
- Use vinegar labeled 5% acidity and measure it accurately.
- Choose firm, unblemished small tomatoes and rinse them well.
- Use a second clean jar if the tomatoes do not fit with the brine.
- Keep the tomatoes submerged and refrigerate immediately.
Serving ideas
- Serve cold beside roast potatoes.
- Add to a savory lunch plate.
- Slice over a green salad just before eating.
- Offer with rye bread and cheese.
Storage
Refrigerate at 4°C (40°F) or below from the moment the jar is filled. Leave 1–3 days for flavor and use within 1 week. Do not store on a pantry shelf.
Recipe
Recipe card
Sweet Refrigerator Pickled Tomatoes with Dill
Equipment: Clean one-litre jar, saucepan and equipment specified by a tested canning recipe.
Ingredients
Main ingredients
Instructions
Prepare the produce
Wash hands, tomatoes and fresh seasonings. Discard damaged tomatoes. Wash a suitable quart-size jar and lid thoroughly.
Heat the brine
Heat equal volumes of 5% vinegar and water with sugar, salt, bay leaf and peppercorns just until simmering and dissolved, about 5 minutes.
5 minPack the jar
Place dill, garlic and any leaves in the clean jar. Add tomatoes without crushing them, leaving about 1 cm of space at the top. Divide between clean jars if needed.
Add warm brine
Pour the warm brine over the tomatoes to cover. If you need extra liquid, make it with the same one-to-one vinegar-and-water ratio.
Refrigerate and serve
Close with a clean lid and refrigerate immediately. Leave 1–3 days for flavor, then serve cold. Keep refrigerated and use within 1 week; do not store at room temperature.
Frequently asked questions
Can I store these tomatoes in the pantry?
No. This version is a refrigerator pickle and requires continuous refrigeration.
What if the tomatoes need more liquid?
Make additional brine with equal measured parts of 5% vinegar and water, plus salt and sugar in the same proportion.
How to tell when it is ready
Ready to taste after 1–3 days in the refrigerator; the jar is not heat-processed for shelf stability.
Tips
- Use vinegar labeled 5% acidity and measure it accurately.
- Choose firm, unblemished small tomatoes and rinse them well.
- Use a second clean jar if the tomatoes do not fit with the brine.
- Keep the tomatoes submerged and refrigerate immediately.
Troubleshooting
- Use vinegar labeled 5% acidity and measure it accurately.
- Choose firm, unblemished small tomatoes and rinse them well.
Serving suggestions
- Serve cold beside roast potatoes.
- Add to a savory lunch plate.
- Slice over a green salad just before eating.
- Offer with rye bread and cheese.
Make ahead
Make 1–3 days before serving and keep refrigerated.
Storage
Refrigerate at 4°C (40°F) or below from the moment the jar is filled. Leave 1–3 days for flavor and use within 1 week. Do not store on a pantry shelf.
Food safety
Refrigerator pickle only. A hot fill or apparent lid seal does not make this recipe shelf-stable. Use 5% vinegar in a one-to-one ratio with water and refrigerate immediately.
Frequently asked questions
Can I store these tomatoes in the pantry?
No. This version is a refrigerator pickle and requires continuous refrigeration.
What if the tomatoes need more liquid?
Make additional brine with equal measured parts of 5% vinegar and water, plus salt and sugar in the same proportion.
Serve sweet refrigerator pickled tomatoes according to the storage directions above.
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