This simple refrigerator pickle recipe works beautifully with Alstede Fresh cherry tomatoes, garlic, jalapeños, and cherry bomb peppers. Use one vegetable on its own or combine them for a colorful, sweet-and-spicy pickle mix.
Makes: About 1 quart
Prep: 10 minutes | Pickling time: 24 hours
Ingredients
- 2 cups Alstede Fresh cherry tomatoes, halved or left whole and pierced once
- 1 cup Alstede Fresh jalapeño and/or cherry bomb peppers, sliced
- 4–6 Alstede Fresh garlic cloves, peeled and lightly crushed
- 1 cup white vinegar or apple cider vinegar
- 1 cup water
- 1 tbsp kosher salt
- 1 tbsp sugar
- ½ tsp black peppercorns
- ½ tsp mustard seeds, optional
- 1 small sprig fresh dill, optional
Directions
- Prepare the vegetables: Wash and dry the tomatoes, peppers, and garlic. If using whole cherry tomatoes, pierce each one once with a toothpick to help the brine penetrate.
- Pack the jar: Place tomatoes, peppers, and garlic in a clean 1-quart jar. Add peppercorns, mustard seeds, and dill if using.
- Make the brine: Combine vinegar, water, salt, and sugar in a small saucepan. Bring just to a simmer, stirring until the salt and sugar dissolve.
- Pour: Carefully pour the hot brine over the vegetables, making sure they are fully submerged. Let cool to room temperature.
- Refrigerate: Cover and refrigerate for at least 24 hours. The flavor will continue to develop over the next several days.
Alstede Fresh Variations
Cherry Tomatoes: Keep them whole for a beautiful pop of color, or halve them for faster pickling.
Jalapeños: Slice into rings for sandwiches, tacos, nachos, or burgers.
Cherry Bomb Peppers: Leave them whole or slice them for a sweet, slightly spicy pickle.
Garlic: Pickled garlic becomes mellow and tangy and makes a delicious addition to salads, sandwiches, charcuterie boards, or pasta.
Farm Fresh Tip: Try combining all four—cherry tomatoes, garlic, jalapeños, and cherry bomb peppers—in one jar for a colorful refrigerator pickle with a balance of sweet, tangy, garlicky, and spicy flavors.
Storage: Keep refrigerated and use within about 2 weeks. This is a refrigerator pickle, not a shelf-stable canning recipe.
