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.