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pickled cherry tomatoes in a glass jar

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.
Author: Amanda Paa
Yield: 1 pint
Prep Time :5 minutes
Cook Time :3 minutes

Ingredients

  • 2 cloves garlic cloves, cut in half vertically
  • 3 small, thin slices fresh ginger (like you'd cut into a coin)
  • 1/2 teaspoon black peppercorns
  • 5 fresh basil leaves
  • 1 pint (about 12 ounces) cherry tomatoes
  • 1/2 cup water
  • 1/2 cup white wine vinegar
  • 1 teaspoon kosher salt
  • 2 teaspoons granulated sugar

Instructions 

  • Wash a glass pint jar with soapy hot water. Rinse and air dry to sterilize.
  • Add garlic, ginger, peppercorns, and basil to bottom of jar. Then pack in tomatoes tightly.
  • Add water, vinegar, salt, and sugar to a saucepan. Bring to a boil, stirring to dissolve salt/sugar. Pour brine over tomatoes.
  • Let cool completely, uncovered on counter. Attach lid and refrigerate for 2 days before eating. Store in refrigerator for up to 2 months.

Notes

*You can double or triple this recipe if you have an abundance of cherry tomatoes.
*Recipe adapted from Preserving by the Pint written by Marisa McClellan.