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.
Easy recipe to use my excessive cherry tomatoes.
I didn’t have any ginger ready to harvest in my garden so I used my chillies instead.
I had to double the brine mix to cover the tomatoes and I uses a 24oz / 3 cup preservation bottle, with a weight to keep everything submerged.
Yet to taste them, but a 5 star for the ease of making
Oh, I bet the chilies will be great in these!
Delish!! Bright, slightly sweet, a big hit on toast with cream cheese or goat cheese. I made with Black Strawberry tomatoes. Looking forward to adding these to bloody marys in football season!
So glad you liked them! I grew black strawberry tomatoes this year too and they’re just amazing. Will be growing again next year.
I never knew you could pickle tomatoes until I came upon this recipe. I pickled Mini Heirloom Tomatoes which were larger and takes up more space in the jar than grape tomatoes. I had to double on the brine and aromatics to cover completely. I didn’t have fresh basil on hand so I added 5 dried bay leaves. Since the minis were larger, it took extra 2 days for pickling brine to penetrate through the inside of the tomatoes…but it was worth the wait. SO GOOD! The tomatoes are very juicy, bursting with sweet/tart juice as you bite into each pickled tomato, very refreshing and delicious! I am ready to pickle another pint of minis even though I have not finish my first batch knowing the pickled tomatoes can store up to 2 months.
Love that you enjoyed the pickled tomatoes! And yes, they get even tastier as the days pass.
Oh wow, this recipe looks amazing!! Can’t wait to make them. I just pickled some green beans so this is the next recipe I will try.😊