Easy Refrigerator Pickled Cherry Tomatoes with Banana Peppers
This recipe makes crisp, tangy refrigerator pickled cherry tomatoes using a simple vinegar brine. A mix of ripe and green cherry tomatoes is packed into a jar with banana peppers for color and mild flavor, plus one hot pepper for a subtle kick. The result is a bright, colorful pickle that’s easy to prepare and perfect for snacking or serving alongside meals.
The method uses a hot brine made with apple cider vinegar, salt, sugar, and pickling spice. The brine is boiled just long enough to dissolve the seasoning, then cooled slightly before pouring over the tomatoes. After resting in the refrigerator, the tomatoes absorb the sweet-and-sour flavor and develop a pleasantly firm texture.
Easy Refrigerator Pickled Cherry Tomatoes with Banana Peppers
Course: Snack, CondimentCuisine: AmericanDifficulty: Easy6
servings15
minutes5
minutes~25
kcalIngredients
Cherry tomatoes (ripe and a few green)
Banana peppers (a couple)
Hot pepper (1)
Water – 1½ cups
Apple cider vinegar – 1½ cups
Salt – 1½ tablespoons
Sugar – 1½ tablespoons
Pickling spice – 1 teaspoon
Directions
- Prepare the brine
Combine 1½ cups of water with the same amount of apple cider vinegar in a pot. Add 1½ tablespoons of salt and 1½ tablespoons of sugar. Place the pot on the stove and heat until the mixture comes to a full rolling boil so the salt and sugar fully dissolve. - Season the jar
While the brine is heating, add 1 teaspoon of pickling spice to a clean 1-quart jar. This will season the tomatoes as they pickle. - Prepare the tomatoes
Using a toothpick, poke one small hole in each cherry tomato before placing it into the jar. Continue until the jar is filled, mixing ripe tomatoes with a few green ones as you go. - Add the peppers
Place a couple of banana peppers into the jar for color, along with one hot pepper. Pack everything in tightly so the tomatoes and peppers are well arranged. - Cool the brine
Once the brine reaches a rolling boil, turn off the heat. Let it cool for a few minutes before adding it to the jar. - Fill the jar
Pour the slightly cooled brine into the jar, filling it almost to the top. Gently move the contents around to release any trapped air bubbles, then add more brine as needed so everything is well covered. - Seal and refrigerate
Close the jar with a lid and place it in the refrigerator. Let the tomatoes pickle for at least 3 days before tasting, though waiting about one week gives the best flavor.
Recipe Video
Notes
- Poking a small hole in each tomato is important—it helps the brine soak in evenly and prevents the skins from splitting during pickling.
