Pickled Cherry Tomatoes

Pickled cherry tomatoes, an easy and delicious way to use up some of your garden tomatoes.

Pickled Tomatoes

If you’ve ever wondered what to do with a surplus of cherry tomatoes, I have a little secret for you—pickled tomatoes. These tangy, slightly sweet, and refreshingly crisp gems can turn any snack or meal into an adventurous bite. Think about the satisfying pop of a pickled tomato alongside your favorite cheese or in a sandwich with a pop of flavor. Plus, they’re surprisingly easy to make, even if your track record with preserving hasn’t been that good.

Why You Will Love This Recipe

• The vinegar and spices soak into the tomatoes just enough to create a refreshing bite, while still keeping that natural juicy sweetness intact.
• Pickled tomatoes are fantastic on their own as a snack, but they also great additions to salads, sandwiches, and charcuterie boards, making them a pantry staple.
• Simple to prepare with minimal equipment. All you need is fresh ripe tomatoes, hot brine, and some quart-size mason jars.
• They are an easy, delicious and great way to use some of your garden fresh tomatoes or farmer’s market tomatoes.

Need more easy recipes to use up your bumper crop of tomatoes?

Here are some of my favorite way to enjoy tomatoes:

Pickled Tomatoes

Marinated Tomatoes

Green Tomato Soup and Basil Soup

Roasted Tomatoes

What You Need to Make Pickled Cherry Tomatoes

Ingredients

• 2 cups apple cider or white vinegar
• 2 cups water
• 1/4 cup salt
• 1/4 cup sugar
• zest of one lemon
• 2 pints of cherry tomatoes
• 4 cloves of garlic, minced
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon whole  peppercorns

Directions for Pickled Tomatoes

• Wash the tomatoes and set aside. Combine the vinegar, water, sugar, salt and lemon zest in a medium sauce pan. Bring to a boil then simmer and stir until the sugar and salt are dissolved. Set aside to cool to room temperature.
• Divide the garlic, red pepper flakes and mustard seeds between sterilized jars.
• Poke the tomatoes once or twice with a skewer or a toothpick then add to jars or cut some of the bigger ones in half.
• Pour the cooled liquid over the top of the tomatoes leaving a little room at the top, cover with the lids and refrigerate.  May be stored in the refrigerator for up to one month.

Recipe Variations

• Use grape tomatoes, or a combination of cherry and grape.
• Toss some sliced jalapeños, or a few whole dried chilies into the jars for a spicy kick.
• Add different herbs, use fresh washed herbs, basil, thyme, oregano or a few bay leaves.
• Add wholes peeled garlic cloves or thinly sliced shallots for added flavor.
• Experiment with white wine vinegar, malt vinegar or rice vinegar.
• A strip of lemon or orange peel brightens up the brine and adds a citrus twist that pairs well with the tomatoes.

What To Serve With Pickled Tomatoes

• Pickled tomatoes add a bright zesty punch of flavor and color to charcuterie boards.
• Add slices of pickled tomatoes to elevate your basic grilled cheese or turkey sandwich with an unexpected tang.
• Toss them into green salads.
• Serve alongside pork, chicken, or beef.
• A few pickled tomatoes on top of your avocado toast can turn your everyday toast into something new and different. I also like to add pickled red onions.
• Add a pickled tomato to your Bloody Mary

Freezing & Storing Leftovers

Store pickled tomatoes in the refrigerator in airtight jars. They will develop deeper flavors over time and are best enjoyed within 2-3 weeks for optimal crunch and taste.

Pickled tomatoes don’t freeze well as the texture can break down, becoming mushy once thawed. It’s better to keep them refrigerated and consume within a few weeks.

Extra FAQs

Can I use green tomatoes for pickling?
Yes, green tomatoes can be pickled and offer a firmer texture with a slightly different tang that some people really enjoy.

How long does it take for pickled tomatoes to be ready?
They’re best after at least 24 hours in the fridge but improve even more after 3-4 days to develop fuller flavor.

Do I have to peel the tomatoes?
No need to peel cherry or small tomatoes; the skin helps them hold shape during pickling.

Can I use fresh herbs instead of dried?
Absolutely, fresh herbs add bright and vibrant flavors, but they should be added just before sealing to keep their color and aroma.

Are pickled tomatoes safe to keep unrefrigerated?
For quick refrigerator pickles, always keep them chilled for safety and best texture. Traditional canning requires different methods to be shelf-stable.

THAT’S ALL FOR NOW

Quick pickled tomatoes are an easy and wonderful way or preserving some of your garden produce and hard work. I hope that you enjoyed this pickle cherry tomato recipe! If you try it let me know.

Do you have a favorite tomato recipe?

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Pickled Cherry Tomatoes

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Pickled cherry tomatoes, an easy and delicious way to use up some of your garden tomatoes.

• Total Time: 20 minutes

Ingredients

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Ingredients

2 cups apple cider or white vinegar

2 cups water

1/4 cup salt

1/4 cup sugar

zest of one lemon

2 pints of cherry tomatoes

4 cloves of garlic, minced

1/2 teaspoon red pepper flakes

1/4 teaspoon mustard seeds

1/4 teaspoon whole  peppercorns

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Instructions

Directions for Pickled Tomatoes

Wash the tomatoes and set aside. Combine the vinegar, water, sugar, salt and lemon zest in a medium sauce pan. Bring to a boil then simmer and stir until the sugar and salt are dissolved. Set aside to cool to room temperature.

Divide the garlic, red pepper flakes and mustard seeds between sterilized jars.

Poke the tomatoes once or twice with a skewer or a toothpick then add to jars. Or cut some of the bigger ones in half.

Pour the cooled liquid over the top of the tomatoes leaving a little room at the top, cover with the lids and refrigerate.  May be stored in the refrigerator for up to one month.

• Author: Elizabeth
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Category: Vegetable
• Method: Pickled