This Refrigerator-Pickled Cherry Tomatoes recipe is the perfect way to use up the last of the summer tomatoes in your garden. They go great in salads or for snacking. Serve them as a side dish with a classic egg salad sandwich.

More fun pickling recipes include these quick pickled green beans and very yummy pickled red onions.

Recipe Highlights

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.

Ingredients Notes


Grape tomatoes, vinegar, salt, sugar and garlic on marble board.
  • Tomatoes: Homegrown cherry tomatoes are wonderful, but you can also pick up heirloom, standard, 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.

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 saucepan 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 1/2 head of headspace from the top of the jar. Cool, cover, and store in the refrigerator for at least 24 hours before using.

Enjoy!

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.

Did you make this recipe? I would love it if you left a comment or review! Be sure to sign up for the email list and follow “A Weekend Cook” on Pinterest and my Facebook page.

Want to Save This Recipe?

Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

Save Recipe

By submitting this form, you consent to receive emails from A Weekend Cook®.

Bowl of pickled tomatoes on bed of spinach.

Quick Pickled Tomatoes

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.A great way to use up homegrown fresh summer tomatoes.
4.50 from 2 votes
Print Pin Rate
Course: Condiments
Cuisine: American
Prep Time: 5 minutes
Cook Time: 1 day
Total Time: 1 day 5 minutes
Servings: 1 (10-ounce) jar
Calories: 112kcal
Author:Sydney Dawes

Ingredients

  • 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

Instructions

  • 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 1/2 head of headspace from the top of the jar.
  • Cool, cover, and store in the refrigerator for at least 24 hours before using.

Notes

Only use fresh undamaged and clean tomatoes, that are close in size.
Before pickling, pierce each tomato with a toothpick or skewer. This helps the brine penetrate the tomatoes more effectively, giving a better flavor.
Always pack the tomatoes in the jar before heating the brine.
Allow the tomatoes to sit in the brine until the jar has cooled to room temperature. Then, seal the jar and refrigerate.
While these are “quick” pickles, they’ll still need some time to soak up the flavors. Wait at least 24 hours before eating them.
Keep your pickled tomatoes in the refrigerator. They should last for about 2 weeks, but always check for signs of spoilage before eating.
 

Nutrition

Serving: 6tomatoes | Calories: 112kcal | Carbohydrates: 26g | Protein: 1g | Sodium: 1595mg | Fiber: 1g | Sugar: 22g
Tried this Recipe? Pin it for Later!Mention @AWeekendCook or tag #aweekendcook!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating