Pickled Cherry Tomatoes

Two glass jars filled with pickled tomatoes—cherry tomatoes infused with herbs, garlic slices, and peppercorns—sit on a gray cloth with scattered tomatoes and peppercorns around them. Perfect for those curious about how to pickle cherry tomatoes, this scene captures the vibrant results of a quick pickle recipe right at home.

These quick Pickled Cherry Tomatoes are made with fresh basil, garlic, black peppercorns, and a simple sweet and tangy vinegar brine. They’re an easy refrigerator pickle that’s perfect for salads, sandwiches, charcuterie boards, or snacking.

Course Appetizer, Side

Cuisine American

Keyword cherry tomato pickles, pickled cherry tomatoes, pickled tomatoes, quick pickled cherry tomatoes, refrigerator pickled cherry tomatoes

Prep Time 15

Cook Time 10

Chill Time: 1

Total Time 1 25

Servings

Calories 24kcal

Author Kat Jeter & Melinda Machado

Ingredients

12 ounces Cherry tomatoes
3 cloves Garlic chopped
1 tablespoon Black peppercorns
6 leaves Fresh Basil
1 cups Water
1 cups White vinegar
1.75 tablespoons Salt
1 tablespoon Sugar

Instructions

Wash tomatoes and gently prick each one 2-3 times with a toothpick.
Divide tomatoes, garlic, peppercorns, and basil evenly between your jars.
In a small saucepan add the water, white vinegar, salt, and sugar. Heat over medium high heat, stirring constantly until sugar and salt are fully melted.
Remove the brine from the heat and slowly pour the hot brine over the tomatoes in the jars, filling them to the top with brine. Place the lids on the jars sealing them tightly.
Let the jars cool completely then place them in the refrigerator to chill for 24 hours before serving.

Notes

This fills 2-16 ounce (1 pint) wide mouth mason jars

Nutrition