Pickled Cherry Tomatoes

IMG_6823Every year, when that first tomato is ripe on the vine, and you pop it straight in your mouth, it’s hard not to wonder why we ever buy a tomato from the store. That fresh, sun-ripened flavor is undeniably superior. If you can’t get enough, and are looking for a great way to preserve that flavor with a little flair, then you’ll love pickling your cherry tomatoes. It’s a great way to keep that fresh taste for a little while longer. Eat them just like you would your fresh tomatoes, in a salad, on a skewer or straight in your mouth. Yum.

Pickled Cherry Tomatoes

Prep Time: 15 minutes

Yield: 1 pint


  • 1 pint cherry tomatoes
  • 1 clove garlic
  • 1/2 tsp whole black peppercorns
  • 1 cup apple cider vinegar
  • 1 cup water
  • 1 Tbsp kosher salt
  • 1 Tbsp granulated sugar


  1. Wash and dry your tomatoes. Use a skewer or toothpick to pierce a hole through the middle of each tomato.
  2. Using a Pint Jar, add the garlic and peppercorns in the bottom.
  3. Pack all the tomatoes into the jar.
  4. In a small saucepan, pour in the vinegar, water, salt, and sugar. Bring mixture to a rolling boil, and stir until the sugar is dissolved. Add the brine to the jar, filling until 1/2 inch of the jar remains empty, there may be some brine left over.
  5. Carefully shake, and tap the jar on the counter to help settle the tomatoes and to remove air bubbles. Add more brine if there are any tomatoes uncovered.
  6. Put the lid on the top and seal until tight.
  7. Leave the jar out to cool to room temperature, then place in the refrigerator. They'll taste better the longer they sit, let them sit for at least 48 hours.
  8. They will keep in the fridge for up to 2 months.

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