Food and Recipes Veggies Tomatoes Cherry Tomatoes Pickled Cherry Tomatoes 5.0 (1) 1 Review These tart tomatoes are wonderful for charcuterie boards. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Updated on August 24, 2023 Rate PRINT Share Close Photo: Jennifer Causey; Food Stylist: Rishon Hanners; Prop Stylist: Shell Royster Cook Time: 2 days Active Time: 10 mins Total Time: 20 mins Yield: 2 (16-oz.) Mason jars There are so many ways to enjoy fresh summer tomatoes. Tossed into salads, sliced and baked onto pizzas, stuffed with chicken salad—the list is endless. But did you know that cute and tasty cherry tomatoes are also delicious when pickled? Yep, that's right, pickled cherry tomatoes. Start with a quick and easy pickle brine. With just four simple ingredients—water, white vinegar, sugar, and salt—you can use it to create pickles that would make your grandmother proud. Add peppercorns and garlic; pour over tomatoes and sprigs of fresh rosemary, and you have jars of homemade pickled cherry tomatoes that are perfect for snacking, tossing into sandwiches, salads, or garnishing cocktails. What Do Pickled Cherry Tomatoes Taste Like? Pickled cherry tomatoes are juicy, tangy, acidic, and slightly sweet. They make a delicious addition to salads, sandwiches, cocktails, and charcuterie boards. Their size also makes them perfectly poppable for a bright and zingy snack. Jennifer Causey; Food Stylist: Rishon Hanners; Prop Stylist: Shell Royster Ingredients for Pickled Cherry Tomatoes To make these pickled cherry tomatoes, you'll need: Red and yellow cherry tomatoes: Red and yellow varieties provide a nice color contrast, but any bite-sized tomatoes will do.Rosemary sprigs: For a woodsy, piney flavor.Master pickle brine: Water, vinegar, sugar, and salt come together for balanced brine.Black peppercorns: Added for a little spice.Garlic cloves: For deeper flavor. Jennifer Causey; Food Stylist: Rishon Hanners; Prop Stylist: Shell Royster How To Make Pickled Cherry Tomatoes Full instructions are below, but here's a brief recap before you get started: Step 1. Remove and discard tomato stems; place tomatoes and rosemary into mason jars.Step 2. Bring ingredients of brine to a boil, adding peppercorns and garlic.Step 3. Remove from heat; cool 10 minutes. Pour over tomatoes and rosemary. Seal; chill 2 days. Store, covered, in refrigerator up to 2 months. How To Serve Pickled Cherry Tomatoes There are many ways to enjoy these pickled cherry tomatoes, and eating them straight out of the jar is one of them. You can also toss them into pasta salads, add them to charcuterie boards, or use to garnish a Bloody Mary. How To Store Pickled Cherry Tomatoes Store these pickles in a tightly-sealed jar in the refrigerator up to two months. Discard if the brine becomes cloudy or discolored. More Quick Pickle Recipes Quick-Pickle Cucumbers and Onions Quick Balsamic Pickled Beets Quick Pickled Radishes Quick Pickled Brussel Sprouts Pickled Eggs Pickled Jalapeño Pickled Green Strawberries Editorial contributions by Katie Rosenhouse. Jennifer Causey; Food Stylist: Rishon Hanners; Prop Stylist: Shell Royster Ingredients 1 lb. red and yellow cherry tomatoes 2 rosemary sprigs, small Master Pickle Brine 1 Tbsp. black peppercorns 3 garlic cloves Directions Prepare tomatoes: Remove and discard stem ends from cherry tomatoes. Jennifer Causey; Food Stylist: Rishon Hanners; Prop Stylist: Shell Royster Divide tomatoes and rosemary sprigs between 2 (16-oz.) Mason jars. Jennifer Causey; Food Stylist: Rishon Hanners; Prop Stylist: Shell Royster Make pickle brine: Combine ingredients of the Master Pickle Brine, adding black peppercorns and garlic cloves. Bring to a boil over high, stirring until sugar dissolves. Jennifer Causey; Food Stylist: Rishon Hanners; Prop Stylist: Shell Royster Add brine to jars: Remove from heat; cool 10 minutes. Pour over tomatoes and rosemary sprigs. Jennifer Causey; Food Stylist: Rishon Hanners; Prop Stylist: Shell Royster Cover with a tight-fitting lid; chill 2 days. Store, covered, in refrigerator up to 2 months. Jennifer Causey; Food Stylist: Rishon Hanners; Prop Stylist: Shell Royster Frequently Asked Questions How can I make sure the brine absorbs into the cherry tomatoes? If you want to make sure each tomato has a punch of pickled flavor, poke a small hole in each one with a toothpick or skewer before placing into jars. This will also help keep the tomatoes from floating in the jars. Can I use a water bath to seal these jars for longer storage? Canning pickled cherry tomatoes in a water bath can make them shelf-stable, able to be stored for up to one year. Do I need to use yellow and red cherry tomatoes? You can pickle any type of cherry tomatoes. We love using yellow and red varieties for a nice color contrast in the jars, but any type will do. Rate It Print Additional reporting by Katie Rosenhouse Katie Rosenhouse Follow us Katie Rosenhouse is a pastry chef and food writer with over 15 years of experience in the culinary arts. She's worked as a pastry chef in some of the finest restaurants in New York City, as a culinary instructor, and as a recipe developer. learn more