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–+ servings
Cherry tomatoes with dill and garlic in a pickling jar.
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4.92 from 24 votes

Pickled Cherry Tomatoes

If you're looking for a great way to enjoy cherry tomatoes, pickling might just be the answer! Pickling is a traditional preservation method that involves immersing food in a solution of vinegar, salt, and spices. The result is a tangy, flavorful condiment that can be used in a variety of dishes.
Prep Time15 minutes
Total Time15 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: American
Servings: 10 servings
Author: Luay Ghafari
Cost: $5

Ingredients

  • 1-2 Pints Cherry tomatoes
  • 1-2 Garlic cloves, peeled
  • ½ tsp Mustard seeds
  • 1-2 Dill sprigs
  • 1 cup Apple cider vinegar
  • 1 cup Water
  • 1 tbsp Kosher salt or pickling salt
  • 1 tsp Sugar

Optional Add-ins

  • Black peppercorns, dill seed, coriander seed, chili flakes.

Instructions

  • Prepare the jar. To a clean jar, add the garlic clove, mustard seeds, and dill sprigs (and any additional add-ins you wish). Set aside. If using small jars, divide the ingredients equally.
  • Prick the tomatoes. Prick each cherry tomato with a skewer or toothpick. This will allow the pickling solution to penetrate the cherry tomato during pickling. Add the cherry tomatoes to the mason jar.
  • Prepare the brine. In a small saucepan on medium heat, combine vinegar, water, salt and sugar. Warm through until the salt and sugar are dissolved.
  • Assemble. Carefully pour the hot brine over the cherry tomatoes, making sure they are submerged in the liquid. Tap the jar to release any air bubbles. Wipe the rim of the jar, cover, seal and let cool to room temperature on the counter. Refrigerate for at least 48 hours before enjoying (but if you really can’t wait, you can enjoy them the next day).

Notes

See the blog post above for step-by-step recipe photos. 
Additions: Sliced red onions can also be added to the jar.
This recipe for quick pickled cherry tomatoes is for a refrigerator pickle, meaning the finished product is NOT shelf stable and must be stored in the refrigerator. Store in an airtight container (mason jar preferred). Refrigerator pickles will last for up to 2 months. Make sure the jar is refrigerated and never left out on the counter for more than an hour at a time.

Nutrition

Calories: 16kcal | Carbohydrates: 3g | Protein: 0.5g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 705mg | Potassium: 126mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 240IU | Vitamin C: 11mg | Calcium: 10mg | Iron: 0.4mg