If you’re looking for a burst of brightness and a punch of flavor in one addictive bite, Pickled Cherry Tomatoes are your new kitchen staple. These little gems are juicy, tangy, and just the right amount of sweet and spicy, making them as fun to eat as they are to make. They’re incredibly easy to prepare with just a handful of wholesome ingredients, and you’ll find yourself reaching for them to jazz up everything from salads to charcuterie boards. There’s pure magic in the way the spiced brine transforms fresh tomatoes into zesty, irresistible snacks you’ll make again and again!
Ingredients You’ll Need
The beauty of Pickled Cherry Tomatoes is in their simplicity—each ingredient plays a key role in balancing texture, flavor, and vibrant color. You don’t need anything fancy, just a thoughtful mix of pantry staples and a handful of aromatics to let the tomatoes truly shine.
- Cherry Tomatoes: These plump, sweet bites hold their shape during pickling and absorb all the tangy brine.
- White Vinegar: The backbone of the brine for sharpness and classic pickled flavor.
- Water: Dilutes the vinegar so the tang doesn’t overpower the delicate tomatoes.
- Kosher Salt: Essential for drawing out moisture and perfecting the overall seasoning.
- Sugar: Just enough sweetness to balance out the acidity and make each bite pop.
- Garlic: Smashed cloves infuse the brine with gentle heat and savoriness.
- Black Peppercorns: Add a subtle background warmth and complexity.
- Mustard Seeds: For a hint of classic deli pickle zing and a bit of texture.
- Coriander Seeds: Bring citrusy undertones that lift the entire pickle experience.
- Red Pepper Flakes (optional): A touch of heat if you like a little tingle in your pickles.
- Fresh Dill: The fragrant, herbaceous note that ties everything together.
How to Make Pickled Cherry Tomatoes
Step 1: Prep the Tomatoes
Start by rinsing your cherry tomatoes thoroughly under cool water—nothing fancy here, just a good rinse to remove any garden dust. Next, use a toothpick to gently poke a small hole in each tomato. This little trick keeps the tomatoes from splitting and helps them soak up the flavorful brine more effectively, ensuring every bite is juicy and tangy.
Step 2: Pack the Jars
Once your tomatoes are ready, pack them tightly into clean glass jars. Don’t be shy about nestling them in; just make sure they have space to move around in the brine. Add a smashed garlic clove and a fresh sprig of dill to each jar—these aromatics will infuse the tomatoes with savory and herbal notes as they pickle.
Step 3: Make the Brine
In a small saucepan, combine white vinegar, water, kosher salt, sugar, black peppercorns, mustard seeds, coriander seeds, and a sprinkle of red pepper flakes if you’re in the mood for heat. Bring the mixture to a boil, stirring until the salt and sugar have completely dissolved. This hot brine is what works its alchemy, turning simple tomatoes into Pickled Cherry Tomatoes you’ll dream about.
Step 4: Pour and Cool
Carefully pour the hot brine over the packed tomatoes in your jars. Make sure the tomatoes are completely submerged—this is key for even pickling. Let the jars cool to room temperature on the counter without their lids, giving everything time to mellow and infuse.
Step 5: Seal and Refrigerate
Once the jars are fully cooled, seal them tightly with lids and pop them into the fridge. The magic happens over the next 24 hours, but if you can wait 3 to 5 days, the flavors really hit their stride. Trust me, the anticipation is worth it!
How to Serve Pickled Cherry Tomatoes
Garnishes
Sprinkle your Pickled Cherry Tomatoes with extra sprigs of fresh dill or a crack of black pepper for a simple, beautiful garnish. A little lemon zest or chopped chives also add a fresh, pretty pop that highlights their bright flavors.
Side Dishes
Pickled Cherry Tomatoes are made for sharing alongside creamy cheeses, olives, or toasted bread. Add them to antipasto platters, serve them with grilled meats, or toss into leafy green salads for an instant punch of color and tang.
Creative Ways to Present
Thread Pickled Cherry Tomatoes onto skewers with tiny mozzarella balls for a playful appetizer, or scatter them over tartines for a quick lunch. If you’re hosting, fill a small jar and tie with ribbon for an adorable edible hostess gift—these beauties are as good for gifting as for snacking!
Make Ahead and Storage
Storing Leftovers
Refrigerator Pickled Cherry Tomatoes will keep their incredible crunch and flavor for up to two weeks when stored in a sealed jar in the fridge. Just use a clean fork to retrieve what you need, keeping the rest submerged and untouched for freshness.
Freezing
Unfortunately, freezing isn’t the best friend of Pickled Cherry Tomatoes—their texture becomes mushy after thawing. For best flavor and crunch, make a fresh batch and enjoy from the fridge as needed.
Reheating
There’s no reheating needed for these briny bites! They’re always enjoyed chilled or at room temperature, making them the ultimate grab-and-go snack or instantly flavorful addition to any dish.
FAQs
Can I use grape tomatoes instead of cherry tomatoes?
Absolutely! Grape tomatoes work well and offer a similar texture with just a slightly sweeter flavor profile. Just follow the same poking and packing instructions for Pickled Cherry Tomatoes.
Do I need to sterilize the jars if I’m not canning them?
No need to run the jars through a canning process, but it’s always good practice to wash your jars with hot, soapy water and rinse them thoroughly before using, just to ensure freshness and safety.
How soon can I eat Pickled Cherry Tomatoes after making them?
Technically, you can start snacking after 24 hours in the fridge, but for the best depth of flavor and tang, give them at least 3 to 5 days to pickle. The wait is worth every minute!
Can I reuse the brine for another batch?
For best results and food safety, it’s better to make a fresh brine for each batch. The brine loses some of its balance and strength after the first use, and new bacteria can develop in reused brine.
Are these shelf-stable or do they always need refrigeration?
These are classic refrigerator Pickled Cherry Tomatoes—they’re not shelf-stable and must always be kept in the fridge. If you’re interested in canning for long-term storage, a different process is needed.
Final Thoughts
There’s pure delight in a jar of homemade Pickled Cherry Tomatoes—the pop of sweet-and-sour, the whisper of dill, and the sparkle of bright vinegar brine. This is a recipe you’ll come back to every tomato season, and I promise your fridge will never feel fully stocked without a jar. Gather your ingredients, open a jar in a day or two, and enjoy the crunchy, tangy payoff!
Print
Pickled Cherry Tomatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes (plus 24 hours pickling time)
- Yield: 4 cups
- Category: Condiment
- Method: Pickling
- Cuisine: American
- Diet: Vegan, Gluten-Free
Description
Enjoy the tangy and flavorful kick of homemade pickled cherry tomatoes with this easy recipe. These quick refrigerator pickles are perfect for snacking, adding to cheese boards, or tossing into salads.
Ingredients
For Pickling:
- 4 cups cherry tomatoes
- 1 cup white vinegar
- 1 cup water
- 1 tablespoon kosher salt
- 1 tablespoon sugar
- 4 cloves garlic, smashed
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 1 teaspoon coriander seeds
- ½ teaspoon red pepper flakes (optional)
- 4 sprigs fresh dill
Instructions
- Rinse and Prep: Rinse cherry tomatoes and poke a small hole in each. Pack tomatoes, garlic, and dill in clean jars.
- Make Brine: In a saucepan, combine vinegar, water, salt, sugar, spices. Bring to a boil, remove from heat.
- Pickle Tomatoes: Pour hot brine over tomatoes. Cool, seal jars, refrigerate.
- Allow to Pickle: Refrigerate for at least 24 hours before enjoying.
Notes
- Refrigerator pickles – must be kept chilled.
- Stay fresh for up to 2 weeks.
- Great for snacking, cheese boards, or salads.
Nutrition
- Serving Size: ½ cup
- Calories: 25
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
