pickled cherry tomatoes
when in doubt, pickle it out.
I’m a girl who loves a brine-y, vegetable-y condiment in jar — pickles, sauerkraut, olives, kimchi, you name it, I’m eating it straight out. So when I was left with a pint too many cherry tomatoes that were nearing their lifespan, I wondered: could you pickle a cherry tomato?
The answer is yes, and the result is delicious. A pickled cherry tomato is subtly tangy, but its exterior skin keeps the vinegar from penetrating too deep, so it’s still sweet, crunchy, and juicy. It’s a great way to preserve the sweet tomatoes that bless us during the summer months, and a way to add some acidic pop to meals.
While I’m biased to use these pickled tomatoes as a toast topping (with creamy cottage cheese or burrata, avocado, chili honey, olive oil!), I also love just popping them in as a little fridge-grazing snack. No judgment when it comes to anything in jar.
the recipe: pickled cherry tomatoes
prep time: 25 minutes | fridge time: at least 3 days
makes: 1 16 oz. jar
ingredients:
1 pint (12 oz.) cherry tomatoes
1 cup white wine or apple cider vinegar*
1 cup water
2 tbsp. granulated sugar
1 tbsp. kosher salt
optional add-ins:
2-3 garlic cloves
2 tsp. black peppercorns and/or fennel seeds
1-2 tsp. red chili flakes
fresh basil or dill
*for a sweeter pickle, opt for white wine vinegar; for a more astringent pickle, opt for apple cider vinegar
directions:
Clean a 16 oz. mason jar with hot, soapy water thoroughly, and dry.
In a small saucepot, stir together the vinegar, water, sugar, and salt. Bring liquid to a boil, then reduce heat to low and cook for 10 minutes. Allow to cool for 5 minutes before pouring in jar.
While liquid is cooking, pierce each cherry tomato with a toothpick (the more you pierce the skin, the more “pickle-y” the tomato). Place tomatoes in the jar with desired add-ins, then pour pickling liquid over tomatoes, leaving a half-inch of space. Cover and refrigerate for at least 3 days, and up to 1 month.
Enjoy! Top on avocado toast, throw into salads, serve with fish, or add to cheeseboards.
Please note: keep tomatoes refrigerated; this preparation is for a fridge pickle, not a shelf-stable one!
xx Brittany