These pickled cherry tomatoes taste like pizza because they’re made with minced garlic, oregano and salt!It’s such an easy way to preserve an abundance of cherry tomatoes! Store in the refrigerator or can to keep for longer.
Pickled Cherry Tomatoes
Close your eyes and think of pickled cherry tomatoes – can you just feel Summer? Pickled Cherry Tomatoes taste like little sweet cherry tomatoes, but with more bite due to the garden fresh herbs we’re also throwing in. Because we poke each cherry tomato with a toothpick, each tomato is packed with flavor!
Personally, I think these taste (and smell) like pizza. It’s the juicy cherry tomatoes, mixed with fresh garlic, oregano and rosemary, all pickled together that really gives me pizzeria vibes!
You can throw these in the refrigerator to keep for a few weeks, or you can can to keep even longer. Whatever you choose, I think you’re going to want to save this for garden season!
This recipe makes (4) pint jars or (2) quart jars of pickled cherry tomatoes.
Need more cherry tomato recipes? Check out my Roasted Cherry Tomato Sauce, Creamy Cherry Tomato Pasta, Cherry Tomato and Chickpea Salad, Instant Pot Cherry Tomato Chicken Tacos (personal fav!) and Slow Cooker Cherry Tomatoes.
How Many Cherry Tomatoes Do I Need?
You need 8 cups of cherry tomatoes for this recipe making this a great recipe to save during garden season!
How to Pickle Cherry Tomatoes
Prick each tomato with a toothpick or skewer. This is going to allow the flavor to get into each tomato.
Add cherry tomatoes into mason jars, either pint or quart size.
Add sliced garlic, oregano and rosemary evenly into the jars. I use a butter knife to gently press the herbs down into the jars.
Add water, vinegars, sugar and salt into a small saucepan, warming it up until sugar and salt is dissolved. Pour into jars.
Optional, but I always add Ball pickle crisp when making pickled anything, it helps keep everything tart and fresh.
Close the lids and shake everything up.
Place in the refrigerator and allow to sit for 2 days before opening and eat them. Hope you enjoy these pickled cherry tomatoes!
How long are they good in the refrigerator?
Pickled Cherry Tomatoes will store safely in the refrigerator for 1-2 months. If you finish these quickly and want to make more batches, I recommend starting fresh with the brine if it’s older than 2 weeks.
What Can I do with Pickled Tomatoes?
- Pop them out of the jar and eat them as a snack.
- Smash them with the back of a spoon, and add to crackers with slices of aged cheddar cheese.
- Add to Italian Pasta Salad or other pasta dishes.
- Puree them in a food processor with some olive oil to make a simple tomato sauce.
- Cut them open and stuff them with cream cheese, pesto or butter for an appetizer.
How to Can
Pickled cherry tomatoes can be canned and if stored correctly, good for 1 year. Store canned cherry tomatoes in a dark, cool cabinet.
Please make sure you prick each tomato with a toothpick. This will prevent the tomatoes from splitting open while canning.
Follow the recipe and fill the sterilized jars up, leaving 1/2 inch headspace in the jars. Remove air bubbles and wipe the jar rim. Add lid and band.
Place jars on a canning rack in a a pot of boiling water ensuring that the water level is 1 inch above the jars. Set the heat to medium-high, cover the pot, and wait for the water to come to a rolling boil. Process pint jars for 10 minutes once the water is boiling.
Turn off the heat and uncover the pot. Allow the jars to cool for 5 minutes.
Carefully remove the jars from the pot and place on a towel on the counter. Let the jars cool for 12 hours before storing. You should hear a popping sound to indicate they are properly sealed. If they don’t pop, store them in the refrigerator.
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Pickled Cherry Tomatoes
These pickled cherry tomatoes taste like pizza because they're made with minced garlic, oregano and salt! It's such an easy way to preserve lots of cherry tomatoes! Store in the refrigerator or can to keep for longer. This recipe makes (4) pint jars or (2) quart jars of pickled cherry tomatoes.
By: Pamela Reed
Prep Time: 15 minutes minutes
Cook Time: 0 minutes minutes
Total Time 15 minutes minutes
serves 24
Ingredients
- 8 cups cherry tomatoes washed
- 4 cloves garlic peeled and sliced thin
- 4 sprigs fresh oregano
- 4 sprigs fresh rosemary
- 3 cups water
- 1/2 cup white wine vinegar
- 1/2 cup white vinegar
- 1/3 cup sugar
- 1 teaspoon sea salt
- ball pickle crisp optional
Instructions
Prick each cherry tomato with a toothpick. This allows flavor to get into the tomatoes, as well as to prevent them from splitting open if you can them.
Divide the cherry tomatoes, garlic, oregano and rosemary evenly into jars. This recipe makes (4) pint jars or (2) quart jars. You might need to use a butter knife to gently press the garlic and herbs down the sides of the jar.
In a medium-sized saucepan, combine water, vinegars, sugar and sea salt, stirring until sugar and salt are dissolved. Remove saucepan from stove and allow to cool for 10 minutes.
Pour water mixture into each jar, covering the tomatoes.
(Optional), add 1/4 teaspoon Ball pickle crisp granules into each jar. I always use this when pickling to keep things fresh and crunchy.
Screw lids on and shake the jars to fully mix. Place in the refrigerator. Allow to sit in the refrigerator for at least 2 days before opening the jars and eating them. They will store safely in the refrigerator for 1-2 months.
Course: Snack
Cuisine: American
Diet: Vegan, Vegetarian
Keyword: pickled cherry tomatoes
Vegan, Vegetarian Fall, Summer
Did you make this?I love seeing what you’ve made! Tag me on Instagram at @BrooklynFarmGirl and don’t forget to leave a comment & rating below.
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