Pickled Cherry Tomatoes

Pickled Cherry Tomatoes

Pickled Cherry Tomatoes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 1 d 1 hr
Total Time 1 d 1 hr 10 mins
Course Main Course
Cuisine American
Servings 5


  • 1 quart water
  • 2 tablespoons coarse sea salt or kosher salt
  • 1 pound FIRM (almost under-ripe) cherry tomatoes (round and plum varieties of all colors can be used)
  • 2 cups cider vinegar
  • 1/4 cup granulated sugar or more (to taste)
  • 2 sprigs fresh summer savory or tarragon (or fresh herb of your choosing)
  • 12 pc. black peppercorns


  • In a large bowl, combine the water and salt, and stir to dissolve the salt. Prick the bottom of each tomato once with a clean needle. Place the tomatoes in the salt brine, cover and marinate for 24 hours at room temperature.
  • In a large saucepan, combine the vinegar and sugar.
  • Stir to dissolve the sugar. Bring just to a boil over high heat. Remove from the heat and cool thorough
  • Remove the tomatoes from the salt brine and drain thoroughly. Discard the salt brine.
  • Carefully place the tomatoes in a 1-quart canning jar. Arrange the herbs and peppercorns around the edges of the jar.
  • Pour the vinegar-sugar mixture over the tomatoes. Secure the jar tightly. Process for 15 minutes in boiling water bath
Keyword Pickled Cherry Tomatoes