Quick Pickled Cherry Tomatoes | refrigerator pickle recipe

These quick pickled cherry tomatoes are super easy to make, call for simple ingredients, and since they are refrigerator pickles, there is no canning required! This fun and delicious recipe is a great way to use fresh tomatoes and is sure to be a hit with everyone who tries it!

Out of all the pickle recipes, or should I say pickling recipes, I’ve been trying over the past month. These pickled tomatoes might just be my favorite. They are bursting with fresh summer flavors, and they go well with just about anything!

Tomatoes are one of my favorite summer foods; I love growing and eating all different kinds and colors. And I’ll put fresh tomatoes on just about anything, not to mention the fact that I’ll eat whole tomatoes fresh from the garden like an apple. 

But somehow, despite my love of fresh tomatoes and the often questionable amount I will eat, I always seem to have leftovers- those last few tomatoes I always struggle to use up before they go bad. 

Normally, these tomatoes get turned into a variety of sauces, or piled onto my next homemade pizza simply so they don’t go to waste. Or turned into salsa, because one can never have too much salsa. 

But since I was already on a pickling kick this year, I decided to try something different. After all, who says you can’t pickle a tomato? And boy was I impressed with just how good these came out!

It might sound a little odd, but trust me, pickled tomatoes are delicious! They are bursting with all the best flavors, perfect for pizzas, salads, cheese boards, and snacking. 

They are also beyond easy to make and a fun new way to get the most out of your summer crop! So stick with me on this one.

How To Make Pickled Cherry Tomatoes

Ingreidents 

• ripe cherry tomatoes or grape tomatoes. Washed and patted dry with a paper towel
• fresh basil, or your favorite fresh herbs
• garlic cloves, sliced thinly
• white vinegar. You can also use apple cider vinegar or white wine vinegar
• salt, I like to use kosher salt or sea salt
• freshly ground black pepper. OR black peppercorns
• white sugar OR cane sugar
• water

Additional add-in ideas

• crushed red pepper flakes. I love adding these!
• mustard seeds
• dill weed, dill seed, or fresh dill.
• a variety of different herbs, fresh or dried. 

Directions

Before starting, make sure that your jar of choice is clean and dry. If you need to wash jars before starting, I would recommend letting them air-dry completely before making your pickles. I like to use a quart-sized jar for this recipe, but you can also use two pint jars. 

Gently fill a quart-sized mason jar with your washed and dried tomatoes, sliced garlic, and fresh basil. I like to sort of layer mine, but you can do it however you like!

Add the black pepper(this is where I add my red pepper flakes too). And set the jar aside until ready to use.

In a small saucepan, combine the vinegar, sugar, water, and salt. Bring to a simmer over medium heat, stirring often. Simmer the pickling liquid until the sugar and salt are dissolved. 

Remove the pan from the heat and allow the brine to cool to room temperature. 

Once cooled, carefully pour the pickling brine into your jar of tomatoes, filling it to the top. Since you aren’t traditionally canning these tomatoes, you don’t need to worry about leaving a gap at the top of your jar. Just be sure the tomatoes are completely covered in the brine.

Scraw a lid tightly onto your jar and transfer it to the fridge. Allow your pickled tomatoes to sit for at least 3 days before opening.

Enjoy!

Recipe Notes

These pickled cherry tomatoes can be stored in the fridge for up to 1 month. Pickled tomatoes should be stored in an airtight container or jar in the fridge at all times. 

Be sure to use fresh ripe tomatoes in the recipe for best results.

When I was testing this recipe, I tried making it with both peeled and unpeeled tomatoes. Personally, I found that peeled tomatoes didn’t hold up quite as well; they got too mushy in my opinion, and overall I didn’t care for the texture. So I would highly recommend leaving the peels on!

These pickled tomatoes are great on pizza and salads; I also love eating them as a snack! But they also make a great addition to a charcuterie board or cheese board.  As well as on avocado toast, pasta, and my personal favorite, on toast with cream cheese and a drizzle of olive oil or balsamic vinegar!

Personally, I have never tried making this recipe with larger tomatoes or tomato pieces or slices. I’m not sure they would hold up as well as the cherry and grape tomatoes, too. But you could definitely try!

Looking for more quick pickle recipes to try? Be sure to check out these!

Sweet & Spicy Refrigerator Rhubarb Pickles

Pickled Cherries Recipe (refrigerator pickled cherries)

Homemade Pickled Watermelon | Refrigerator Pickle Recipe