Quick pickled cherry tomatoes have a delicious, bright and zingy flavor plus garlic and ginger! A hot brine is used to pickle them, and they're stored in the refrigerator. Eat them in a variety of ways like added to a salad, polenta, pasta, on toast, or a cheese board. They're so easy to make and a great way to preserve an abundance of tomatoes, no canning required.
Cherry tomatoes are one of my favorite things to grow, buy, and eat. In the garden, they’re usually my first tomatoes ready, growing prolifically without quite as much fuss and risk of disease as big slicer tomatoes.
When I’m harvesting a pint or more of cherry tomatoes a day, I like to preserve them with this recipe that I adapted from Marissa McClellan’s Preserving by the Pint.
Pickling cherry tomatoes gives them a bright, zingy flavor that I absolutely love. The first thing I do is toast a piece of sourdough, then add a spoonful of ricotta and these… so good.
By boiling the brine, the hot liquid penetrates the skins of the tomatoes and infuses them with wonderful flavor that intensifies the longer they sit. The fresh ginger and garlic are perfect companions for tomatoes, and their texture is softened in the best way. Also, I like to use white wine vinegar rather than distilled as the flavor is a bit softer.
How to Make Quick Pickled Cherry Tomatoes:
Wash a glass pint jar with soapy hot water. Rinse and air dry to sterilize.
Add garlic, ginger, peppercorns, and basil to pint jar. Then pack in tomatoes tightly.
Add water, vinegar, salt, and sugar to a saucepan. Bring to a boil for one minute, stirring to dissolve. Pour brine over tomatoes.
Let cool completely on counter. Attach lid and store in refrigerator for up to 2 months.
Always clean your produce to ensure there are no bugs or dirt in tact.
Clean jars with soapy hot water and let air dry to ensure there is nothing inside that could contaminate the vegetables.
The brine only needs a minute or two of boiling. The vinegar in the brine is important for the pickling process, and if it’s boiled too long, it will evaporate.
Use labels to mark the date that you pickled the vegetables.
Leaving a bit of headspace when pickling is a good idea because the vegetables will release some additional water after pouring the brine over the top.
Use a metal spoon to push the vegetables down to fully submerge.
Easy Pickled Cherry Tomatoes
Quick pickled cherry tomatoes have a delicious, bright and zingy flavor with garlic and ginger! A hot brine is used to quick pickle them, and they're stored in the refrigerator. They're so easy to make and a great way to preserve an abundance of tomatoes, no canning required.