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.
Equipment
1 glass or mason jar, 16 ounces
Ingredients
- 1 ½ cup ripe cherry tomatoes
- ½ cup white vinegar or apple cider vinegar
- ½ cup water, distilled
- 1 clove garlic sliced thinly
- 1 teaspoon peppercorns
- 1 tablespoon granulated or brown sugar optional
Instructions
- 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.
- Combine water, vinegar, salt, and sugar in a saucepan. Using a spatula, stir everything together and let the sugar and salt dissolve. Bring it to a boil in low to medium heat.
- Place the garlic, peppercorn, and tomatoes in a clean glass jar. 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 before using. Serve and enjoy!
Notes
- You can use the brine for a second batch of pickled tomatoes to save time and money. All you need are fresh and ripe cherry tomatoes.
- You can also double up this recipe if you have plenty of tomatoes on hand.
- Adding more herbs such as cilantro, dill, and basil is going to give you more flavors.
- You can use this brine to pickle your favorite vegetables such as cucumber and carrots to name a few.
Nutrition
Calories: 31kcal
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