Juicy, tangy, and bursting with unexpected flavor—these pickled cherry tomatoes are a globe-trotting twist on a Southern staple. Think Mediterranean sunshine meets Alabama pantry smarts, all in one vibrant jar. They’re easy to make and just quirky enough to spark curiosity at the table.
The technique borrows from classic Eastern European brining, but we keep it casual and quick—no canning gear required. It tastes so satisfying with Vegas Bomb Shot and chilled Mint Julep on a summer evening.
Once you pop one, it’s hard to stop. Their sweet-sour punch elevates everything from grain bowls to charcuterie boards—and they make the kind of edible gift that disappears before you can say “you’re welcome.”
Why You’ll Be Hooked?
- I made these for a backyard BBQ and they vanished before the burgers—guests kept sneaking back for “just one more.”
- They’ve become my secret weapon for dressing up weekday lunches—tossed into couscous or tucked beside a sandwich, they add instant zing.
- I’ve played with spices—adding ginger, dill, or even mustard seeds—and every batch feels like a new culinary postcard.
- They’ve helped curb my heavy-snacking habit; just a few tangy tomatoes satisfy those random cravings without ruining my day’s balance.
- The flavor? Bright, bold, and unexpectedly addictive—like your favorite desserts, but with a savory twist you didn’t know you needed.
Pickled Cherry Tomatoes Recipe
Bursting with tangy flavor, these pickled cherry tomatoes are a vibrant, crunchy snack or garnish. Quick to prep and full of zing, they’re a brilliant way to preserve summer’s bounty with minimal effort and maximum reward.
Equipment
- Mason jar with lid
- Small saucepan
- Measuring cups
- Measuring spoons
- Skewer or toothpick
- Ladle or funnel
- Clean kitchen towel
Instructions
- Place the garlic clove, mustard seeds, dill sprigs, and any optional add-ins into a clean mason jar. Divide evenly if using small jars.
- Prick each cherry tomato using a skewer or toothpick to help the brine penetrate.
- Add the pricked cherry tomatoes to the prepared jar.
- In a small saucepan over medium heat, combine vinegar, water, salt, and sugar. Stir and heat until fully dissolved.
- Carefully pour the hot brine over the tomatoes until completely submerged.
- Gently tap the jar to release any air bubbles.
- Wipe the rim of the jar with a clean kitchen towel, then seal with the lid.
- Let the jar cool to room temperature on the counter, then refrigerate for at least 48 hours before serving.
Notes
- Use firm, unblemished cherry tomatoes for the best texture and flavor.
- Adding a chili pepper or peppercorns gives the pickles a spicy kick.
- Don’t skip pricking the tomatoes—it prevents them from floating and bursting.
| Calories | 16kcal |
| Carbohydrates | 3g |
| Fiber | 0.3g |
| Fat | 0.1g |
| Protein | 0.5g |
