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These pickled cherry tomatoes are sweet, tangy, and full of fresh basil, garlic, and a warming peppery finish. This quick refrigerator method takes only a few minutes of hands-on prep before the brine and cold do the rest.
Easy Refrigerator Pickled Cherry Tomatoes
If you ever find yourself with more cherry tomatoes than you can eat, this is a simple, delicious way to preserve their flavor. The tomatoes’ natural sweetness and juiciness pair beautifully with a straightforward vinegar brine and aromatics like garlic, peppercorns, and basil.
Because this is a refrigerator pickling method, there’s no need for a full canning setup. Prick each tomato a couple of times, pack them into jars with herbs and garlic, pour hot brine over them, cool, and refrigerate.
After about 24 hours the tomatoes will be lightly pickled but still tender and juicy. You’ll notice an initial burst of tomato, followed by the tang of vinegar and savory notes from garlic, basil, and peppercorns.
They’re great right from the jar, but they also add brightness to salads, sandwiches, avocado toast, grilled meats, and charcuterie boards. This is an ideal recipe for when the garden is producing cherry tomatoes faster than you can use them—make a couple of jars and enjoy them all week.
Why You’ll Love This Pickled Tomato Recipe
There’s a lot to like about this recipe, especially at peak tomato season. It’s fast, requires no peeling or chopping of tomatoes, and no special canning equipment. The only unusual step is pricking each tomato two or three times with a toothpick so the brine can penetrate.
It’s an excellent make-ahead option: assemble the jars, let them chill, and come back the next day to flavorful, ready-to-eat pickles. The base recipe is easy to customize—basil, garlic, and peppercorns are a classic match for tomato, but you can swap or add dill, rosemary, mustard seeds, or red pepper flakes for variation.
Unlike many vegetable pickles, these tomatoes remain juicy rather than crisp. They’re meant to be tender and flavorful, not crunchy, which makes them a different but welcome type of pickle.
Ingredients You’ll Need
You only need a few inexpensive pantry staples and fresh produce:
Sugar – A small amount balances the vinegar’s acidity and enhances the tomatoes’ natural sweetness. This isn’t a sweet pickle; the sugar simply rounds the flavor.
Cherry tomatoes – Choose ripe but firm tomatoes without cracks or soft spots. Standard red cherries are ideal, but yellow, orange, or mixed varieties make a colorful jar. Grape tomatoes also work, though their texture is a little firmer.
Garlic – Fresh garlic adds savory depth. Slice for a milder note or chop for more intensity.
Black peppercorns – Whole peppercorns lend gentle warmth and a pleasant finish without heat.
Fresh basil – Basil brings a bright summer herb aroma that complements tomato and garlic wonderfully.
Water – Dilutes the vinegar so the brine is tangy but not overpowering.
White vinegar – Use distilled white vinegar labeled 5% acidity for a clean, bright pickle flavor.
Salt – Kosher or pickling salt is preferred to season the tomatoes and round out the brine.
What Kind of Cherry Tomatoes Are Best for Pickling?
Select tomatoes that are ripe and flavorful but still firm. Soft or split tomatoes can become mushy when warm brine is added, so avoid overripe fruit. Standard red cherries work well, but brightly colored varieties—Sungolds, yellows, and mixed heirlooms—make an attractive jar. Grape tomatoes are an acceptable substitute though their texture differs slightly.
Use tomatoes that are similar in size so they pickle evenly.
How to Make Pickled Cherry Tomatoes
This method is straightforward—prepare jars first so you can move quickly once the brine is ready.
Step 1 – Prepare the tomatoes. Wash the tomatoes and remove stems. Gently prick each tomato two or three times with a clean toothpick so the brine can penetrate without bursting the skin.
Step 2 – Fill the jars. Divide the tomatoes among clean jars. Add chopped garlic, whole peppercorns, and basil leaves so each jar receives flavor evenly.
Step 3 – Make the pickling brine. Combine water, white vinegar, salt, and sugar in a small saucepan. Heat over medium-high, stirring until the salt and sugar dissolve. The liquid should be hot but it does not need to boil vigorously.
Step 4 – Add the brine. Remove the brine from the heat and carefully pour it over the tomatoes, fully covering them. Seal the jars tightly with lids.
Step 5 – Cool and refrigerate. Allow jars to cool completely, then transfer to the refrigerator. Chill for at least 24 hours before serving so the flavors develop.
The tomatoes will intensify in flavor the longer they sit; taste after a day and leave them longer if you prefer a stronger vinegar note.
Why Do You Poke Holes in Cherry Tomatoes Before Pickling?
Pricking the tomatoes is important. Their skin acts as a barrier to the brine, so small toothpick holes let vinegar and seasonings reach the interior. This also reduces the chance the skins will split dramatically when warm brine is poured over them. Two or three small pokes are enough—don’t puncture all the way through or the tomatoes will lose juice into the jar.
How Long Do Cherry Tomatoes Need to Pickle?
Refrigerate the sealed jars for at least 24 hours before tasting. After the first day the tomatoes will be lightly pickled; if you like stronger acidity, let them rest an additional day or two. Because cherry tomatoes are tender, they don’t require long pickling times like firmer vegetables.
Expert Tips for the Best Pickled Cherry Tomatoes
- Give them the full 24 hours. Overnight chilling lets garlic, basil, pepper, and vinegar infuse the tomatoes thoroughly.
- Start with firm tomatoes. Ripe but firm fruit holds its shape in the brine and yields the best texture.
- Prick, don’t slice. Small holes allow brine penetration while keeping the tomatoes whole and juicy.
What to Serve With Pickled Cherry Tomatoes
Pickled cherry tomatoes are versatile. Serve them straight from the jar with toothpicks as a snack or appetizer, or add them to salads and grain bowls where their brine acts like a mini vinaigrette. They pair especially well with creamy cheeses—try them with cottage cheese, fresh mozzarella, feta, or goat cheese.
Add sliced pickled tomatoes to sandwiches, wraps, or grilled cheese for a bright acidic lift. Spoon them over avocado toast with crumbled feta for breakfast or brunch, or serve them alongside eggs. At dinner they cut through rich dishes—try them with grilled chicken, steak, pork, burgers, sausages, or roasted fish.
For parties, place whole tomatoes in a small bowl as part of a charcuterie or grazing board alongside cheeses, salami, olives, and crackers. Save a bit of the drained brine: it makes a lively addition to salad dressings and marinades.
More Quick Pickled Vegetable Recipes
Once you try quick pickled tomatoes you may want to pickle other produce. Quick pickled carrots, radishes, cauliflower, jalapeños, red onions, zucchini, and green beans are all great options and follow the same basic pickling method with small adjustments for spice and timing.
How to Store Pickled Cherry Tomatoes
After the jars cool, store them in the refrigerator. These are refrigerator pickles and should be kept cold. Consume within two weeks for the best texture and flavor. Always use a clean utensil to remove tomatoes and keep them submerged in the brine to preserve quality. Discard the contents if you notice unusual odors, visible mold, or excessive bubbling.
Can You Freeze Pickled Cherry Tomatoes?
Freezing is not recommended. Ice crystals damage tomato structure, and thawed tomatoes become very soft and watery. Refrigeration preserves the best texture for whole pickled tomatoes.
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Pickled Cherry Tomatoes
Ingredients
- 12 ounces Cherry tomatoes
- 3 cloves Garlic, chopped
- 1 tablespoon Black peppercorns
- 6 leaves Fresh basil
- 1 cup Water
- 1 cup White vinegar
- 1.75 tablespoons Salt
- 1 tablespoon Sugar
Instructions
- Wash tomatoes and gently prick each one 2–3 times with a toothpick.
- Divide tomatoes, garlic, peppercorns, and basil evenly between clean jars.
- In a small saucepan combine water, white vinegar, salt, and sugar. Heat over medium-high, stirring until salt and sugar dissolve.
- Remove the brine from heat and slowly pour the hot liquid over the tomatoes, filling the jars to the top. Seal the jars tightly.
- Let jars cool completely, then refrigerate to chill for 24 hours before serving.
Notes
This fills 2 – 16 ounce (1 pint) wide mouth mason jars.
Nutrition
