Easy Pickled Cherry Tomatoes

One of my favorite recipes to preserve cherry tomatoes during their season is to make Easy Pickled Cherry Tomatoes. These pickled tomatoes are sweet, juicy, and aromatic. You can eat them straight from the jar or serve them as a side dish, in addition to pasta or salad.

I have been making these quick and easy pickled cherry tomatoes for our family and friends, and I am so glad to finally share them on my blog. I have 2 cherry tomato plants (Sungold and sweet 100) in our garden, and they won’t stop producing the juiciest fruits I could ever have I am very grateful.

Why You Will Love This Recipe

• I love how quick and easy to make it in the kitchen with only minimal effort. The steps are not complicated and guaranteed success whether you are a beginner or an expert in the kitchen.
• The ingredients that we need are accessible, and I am sure most kitchen uses these ingredients on a regular basis, so you don’t need a special trip to the store to make them.
• These easy pickled cherry tomatoes are sweet, juicy, and tasty. Once you start making your own pickled tomatoes at home, you will not be going to miss store-bought pickles anymore.
• If you are looking for a great way to preserve tomatoes, this pickling recipe is a unique and easy way with no canning method required.

Ingredients Needed

Here are the lists of the main ingredients for pickled tomatoes:

• ripe cherry tomatoes
• white vinegar or apple cider vinegar
• thinly sliced garlic
• peppercorn, salt, and granulated or brown sugar

How to make Pickled Cherry Tomatoes

• Prepare the cherry tomatoes by washing them in cold water then dry them with a cloth towel. Use a toothpick or skewer to poke a hole in each tomato. This ensures the flavor of the brine seeps into each tomato.
• Let’s make the brine by combining water, vinegar, salt, and sugar in a saucepan. Using silicon or wooden spatula, stir everything together and let the sugar and salt dissolve. Bring it to a boil in low to medium heat.
• In a clean pint mason jar (16 ounces) transfer garlic, peppercorn, and tomatoes. Lastly, pour the brine liquid over the tomatoes making sure it is fully submerged. Let it cool down, cover with a lid, and refrigerate for at least 24 hours prior to using.

Cooking Tips

• Use perfectly ripe tomatoes without damage for the best and most flavorful result.
• Poking tomatoes with a chopstick to make tiny holes will penetrate and infuse the flavor of the brine in the tomato.
• You can add fresh herbs such as dill, cilantro, and basil for more flavor.
• You can make a second batch of tomatoes using the same brine to save time and money. All you need is fresh ripe tomatoes.
• You can use this brine recipe to pickle other vegetables such as cucumber, carrots, and more.

How to enjoy pickled tomato

This versatile pickled tomato recipe is the perfect addition to:

Shrimp Avocado Summer Salad

Summer Guacamole

Cooked Rice

Pasta

Storage Tips

These refrigerator pickled cherry tomatoes will last for about 3 weeks in the refrigerator. Do not leave them at room temperature to make sure they stay fresh and safe to eat. I don’t recommend freezing it because this will alter the texture and taste.