Pickled Cherry Tomatoes

Rachel Norman

These easy quick pickled cherry tomatoes are a great way to use fresh tomatoes, keep them in the refrigerator, and serve at will.

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Total Time 25

Course Side Dish

Cuisine Southern

Servings jar

Calories 163 kcal

Ingredients

Brine

1 cup white vinegar
1 cup water
2 tbsp sugar
1 tbsp salt

Vegetables

Cherry tomatoes enough to fill pint jar
2 whole garlic cloves
1/4 tsp dill dried
1/2 tsp mustard seed whole
1/4 yellow onion thinly sliced
1/2 tsp black peppercorns whole

Instructions

Vegetables

Wash the cherry tomatoes. You're going to use enough (depending on the specific size) in this recipe to fill 16 oz. jar.
Add the tomatoes, garlic, dill, mustard seed, yellow onion, and peppercorn into your jar.
Don't worry that the spices settle at the bottom, they will rise up again and evenly distribute their flavor when you add the brine.

Brine

Mix the vinegar, water, salt, and sugar in a stainless steel pan and bring to a boil.
As soon as it reaches a good boil, pour it over the cherry tomato mixture in the jar until the tomatoes are just covered.
Put the top on immediately and put into the refrigerator.

Notes

Note: Leaving the jar in the refrigerator overnight allows the spices time to develop a bold, rich flavor.

Nutrition

Calories: 163kcalCarbohydrates: 29gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 6996mgPotassium: 40mgFiber: 1gSugar: 25gVitamin C: 2mgCalcium: 15mgIron: 1mg

Keyword pickling, quick pickles, tomatoes

Tried this recipe?Let us know how it was!