This Refrigerator Pickled Cherry Tomatoes recipe is the perfect way to use up the last of the summer tomatoes in your garden. These go great in salads or for snacking.
❤️ Why This Recipe Works
Pickled tomatoes are a delicious and easy way to preserve your summer tomato harvest. Pickling also allows you to experiment with different flavors, such as adding herbs or spices to the pickling liquid.
Table of Contents
🧾 Ingredients Notes
¾ pint grape or cherry tomatoes (about 10-12 tomatoes)
1 clove of garlic, sliced thin
½ teaspoon black peppercorns
½ cup apple cider vinegar
½ cup water
1 ½ teaspoons sea salt
2 teaspoons sugar
- Tomatoes: Homegrown cherry tomatoes are wonderful but you can pick up heirloom or standard cherry or grape tomatoes at the supermarket or farmers market. Look for ripe, undamaged tomatoes with breaks in the skins.
- Brine: The brine is made with apple cider vinegar, water, kosher salt, and sugar. You can substitute white distilled vinegar with 5% acidity. The liquid for pickling needs to be hot enough to penetrate the tomatoes. Be careful not to over-boil as the flavor comes flavor the vinegar and over-boiling will cause the vinegar to evaporate vinegar.
- Pickling Spice: You have some choices; for a simple spice add the garlic and black peppercorns.
🥣 Step by Step Recipe Directions
(Note: please see the recipe card at the bottom of the post for the complete written instructions.)
Step One: Wash and dry the cherry tomatoes and use a skewer to poke a hole in each tomato.
Step Two: Use a wooden skewer to poke a hole in each tomato.
Step Three: Pack a heat-proof jar with the tomatoes, spice, and garlic.
Step Four: In a small sauce bring the vinegar, water, salt, and sugar to a boil.
Step Five: Pour the brining liquid over the tomatoes, fully submerging them but leaving about ½ head of headspace from the top of the jar. Cool, cover, and store in the refrigerator for at least 24 hours before using.
👩🍳 Recipe Notes and Cooking Tips
- Only use fresh undamaged and clean tomatoes
- Use tomatoes that are close in size.
- Always pack the tomatoes in the jar before heating the brine.
- Mason jars are perfect for pickling tomatoes
🍴 Serving Suggestions
These are great tossed into a green salad or used in a cold pasta salad or wonderful served with a cheese plate. Finally great on their own for snacking.
❄️ How to Store Leftovers
These are quick pickled tomatoes and are not shelf-stable, they must be refrigerated. Use within two weeks.
Quick Pickled Tomatoes
- ¾ pint grape or cherry tomatoes about 10-12 tomatoes
- 1 clove of garlic sliced thin
- ½ teaspoon black peppercorns
- ½ cup apple cider vinegar
- ½ cup water
- 1 ½ teaspoons sea salt
- 2 teaspoons sugar
- Wash and dry the cherry tomatoes and use a skewer to poke a hole in each tomato.
- Use a wooden skewer to poke a hole in each tomato.
- Pack a heat-proof jar with the tomatoes, spice, and garlic.
- In a small sauce bring the vinegar, water, salt, and sugar to a boil.
- Pour the brining liquid over the tomatoes, fully submerging them but leaving about ½ head of headspace from the top of the jar.
- Cool, cover, and store in the refrigerator for at least 24 hours before using.