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Quick Tangy Refrigerator Tomato Pickles with Dill

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A simple and fast refrigerator pickle recipe using fresh tomatoes and dill, perfect for last-minute gatherings and snacks. These tangy pickles are ready in under 30 minutes and develop flavor after marinating in the fridge.

Ingredients

Scale
  • 2 pounds (900 g) fresh tomatoes, preferably firm Roma or cherry tomatoes, halved or quartered
  • 1/4 cup (4 tablespoons) fresh dill, chopped
  • 1 1/2 cups (360 ml) white vinegar
  • 1 1/2 cups (360 ml) water
  • 2 tablespoons granulated sugar
  • 1 tablespoon kosher salt or pickling salt
  • 2 garlic cloves, smashed
  • 1 teaspoon whole black peppercorns
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Wash and dry about 2 pounds (900 g) of firm Roma or cherry tomatoes. Cut large tomatoes into quarters; halve smaller ones. Set aside.
  2. Roughly chop 1/4 cup (4 tablespoons) fresh dill.
  3. In a mixing bowl, combine 1 1/2 cups (360 ml) white vinegar, 1 1/2 cups (360 ml) water, 2 tablespoons granulated sugar, and 1 tablespoon kosher salt. Stir until sugar and salt fully dissolve (about 2-3 minutes).
  4. Add 2 smashed garlic cloves, 1 teaspoon whole black peppercorns, and 1/4 teaspoon red pepper flakes if using.
  5. Place half the tomatoes in a glass jar or airtight container followed by half the chopped dill. Then add the remaining tomatoes and dill, layering gently.
  6. Pour the brine mixture over the tomatoes and herbs to fully cover them.
  7. Seal the jar tightly and refrigerate. Let the pickles marinate for at least 24 hours; best after 48 hours.
  8. After resting, open the jar to check flavor and texture. Tomatoes should be firm and tangy with dill aroma. Gently press tomatoes down if they float.

Notes

Use firm tomatoes like Roma or cherry for best texture. Keep tomatoes fully submerged in brine to avoid spoilage. Fresh dill is preferred for best flavor; dried dill can be used but in smaller quantity. For low sodium, reduce salt to 1/2 tablespoon and increase marinating time to 48 hours. Store pickles in the refrigerator and consume within 2-3 weeks. Stir gently once or twice during the first day to distribute flavors evenly.

Nutrition

Keywords: tomato pickles, refrigerator pickles, quick pickles, dill pickles, tangy pickles, easy pickles, homemade pickles, last-minute recipe

Find it online: https://gleamgulp.com/quick-tangy-refrigerator-tomato-pickles-with-dill-easy-homemade-recipe/