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5 from 2 votes

Pickled Cherry Tomatoes

These easy quick pickled cherry tomatoes are a great way to use fresh tomatoes, keep them in the refrigerator, and serve at will.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Side Dish
Cuisine: Southern
Keyword: pickling, quick pickles, tomatoes
Servings: 1 jar
Calories: 163kcal
Author: Rachel Norman



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


  • 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



  • 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.


  • 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.


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


Calories: 163kcal | Carbohydrates: 29g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 6996mg | Potassium: 40mg | Fiber: 1g | Sugar: 25g | Vitamin C: 2mg | Calcium: 15mg | Iron: 1mg