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    Home ~ Recipes ~ Side Dishes for One

    Small Batch Quick Pickled Cherry Tomatoes Recipe

    LAST UPDATED: Aug 10, 2022 · PUBLISHED: Aug 10, 2022 · BY: Sydney · Leave a Comment

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    Bowl and small jar of pickled onions.

    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.

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

    this Recipe

    ❤️ 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
    • ❤️ Why This Recipe Works
    • 🧾 Ingredients Notes
    • 🥣 Step by Step Recipe Directions
    • 👩‍🍳 Recipe Notes and Cooking Tips
    • 🍴 Serving Suggestions
    • ❄️ How to Store Leftovers
    • 📖 Recipe

    🧾 Ingredients Notes


    Grape tomatoes, vinegar, salt, sugar and garlic on marble board.

    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.

    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.

    📖 Recipe

    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 ½ 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
  • Use tomatoes that are close in size.
  • Always pack the tomatoes in the jar before heating the brine.
  • Nutrition

    Serving: 6tomatoes | Calories: 112kcal | Carbohydrates: 26g | Protein: 1g | Sodium: 1595mg | Fiber: 1g | Sugar: 22g

    More Side Dishes for One

    • Easy French Onion Soup Recipe for One
    • Small Batch Quick Pickled Red Onions Recipe
    • Quick Pickled Green Beans Recipe
    • Mini Skillet Cornbread for One

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    Cooking scrumptious small batch recipes for one and sometimes for two are created in my small 1960’s kitchen. I learned to cook Shepherds Pie in England and Classic Marinara while living in Italy. Born in Southern California and raised in the Midwest, my cooking represents the best of both regions with an added touch of Southern hospitality.

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