• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Sweet Cayenne
  • ABOUT
    • Work With Me
    • Privacy Policy
  • RECIPES
    • All Recipes
    • RECIPES BY CATEGORY
    • Appetizers
    • Breakfast
    • Condiments
    • Desserts
    • Main Entree
    • Sides
    • Snacks
    • Cooking Tips
    • How-To Guides
  • NEWSLETTER
  • CONTACT
  • PHOTOGRAPHY
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • ABOUT
  • RECIPES
  • NEWSLETTER
  • CONTACT
  • PHOTOGRAPHY
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • ABOUT
    • RECIPES
    • NEWSLETTER
    • CONTACT
    • PHOTOGRAPHY
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home > Recipes > Sides

    Easy Pickled Cherry Tomatoes

    Published: Aug 6, 2019 · Modified: Jun 27, 2020 by Whitney Reist · This post may contain affiliate links |

    Jump to Recipe - Print Recipe

    This easy recipe for pickled cherry tomatoes is the perfect way to make a quick refrigerator pickle out of fresh summer tomatoes when you need to use them up!

    A large jar filled with pickled cherry tomatoes sitting on a cutting board.

    It's the last full month of summer (boo!) and I'm celebrating with a month-long series for my favorite season of the year - and it's called the Sweet Cayenne VegFest! Ryan and I are having so much fun harvesting all of the things we planted in our garden earlier in the year and visiting farmer's markets each weekend. Have you been growing anything? Or have you tried anything fun and new from your local farmer's market?

    There is SO much beauty and bounty in the produce that is available in August, so I wanted to celebrate the season's best with some veggie-focused recipes that will showcase my favorite summer produce. I've got 8 brand spanking new recipes that I can't wait to share with you over the course of this month. First up, Easy Pickled Cherry Tomatoes! Ryan and I are knee-deep in the Artisan Bumble Bee Blend Cherry Tomatoes we grew from Botanical Interest seed. The plant is producing like it's in beast-mode, so I needed a quick, easy way to preserve them for a while. Let's get to it!

    A side angle of tomatoes in a white bowl on a white marble countertop.

    Ingredients for Pickled Cherry Tomatoes

    • Cherry or grape tomatoes - either variety or color will do! Our Bumble Bee Blend tomatoes are striated with tones of red, orange, yellow, and green, making for a lovely sight in a jar once they are pickled!
    • Fresh rosemary - these pickled tomatoes have an Italian flavor profile, and fresh rosemary is so yummy in the canning brine. Feel free to use a sprig or two of fresh oregano as well, if you have it! If you aren't a fan of rosemary, I'd suggest using 4-6 sprigs of fresh dill as a replacement.
    • Whole garlic cloves - a little goes a long way in the flavor department with garlic, so I sliced two cloves in half and place two halves in each jar.
    • Vinegars - a blend of rice and apple cider vinegar gets the pH and flavoring just right for this recipe.
    • Sugar - you need a little hint of sweetness to balance out the acidity of the vinegar and tomatoes in this recipe. Not enough to taste sweetness, but a bit for balance!
    • Salt - salt acts as a flavor additive and a preservative in this recipe. Coarse ground Kosher salt is my salt of choice for pickling.
    • Whole black peppercorns - most canning and preserving recipes utilize whole spices to keep the liquid nice and clean, and to tame the flavor of the final pickled product. I would advise against using crushed peppercorns or ground pepper for this reason.
    • Crushed red pepper flakes - just a hint of heat! Feel free to omit if you'd your tomatoes not have any heat to them.

    A straight-on shot of the jar, tomatoes, pot, rosemary, and garlic cloves needed for a pickled tomatoes recipe.

    Uses for Easy Pickled Cherry Tomatoes

    Your tomatoes will need to pickle for 2 days in the refrigerator before they are ready to eat. Once they are ready, try them in the following ways:

    • As an ingredient in your favorite summer salads
    • Mashed into a spread for sandwiches and wraps
    • Pureed into a salad dressing with some of the pickling liquid
    • As a colorful and tangy addition to a charcuterie or cheese board
    • On top of grilled chicken or steak
    • Alongside other pickled veggies for a BBQ dinner
    • And in the BLT Panzanella Salad picture below - I'll be sharing it later this week, so stay tuned!

    If you want to get on the veggie eating train with me this month, tag your lovely dishes with my series hashtag #sweetcayennevegfest so I can see what you are making!

    An overhead shot of the ingredients for BLT panzanella salad in a white bowl.

    Are you ready to make these Easy Pickled Cherry Tomatoes? I’m so excited for you to try this recipe. Once you get the chance to make it, please let me know how it turns out for you! Leave a comment and rate the recipe below. This will help me with the creation of future recipes! I’d also love to feature your creation in my monthly newsletter, so you can upload a photo to Instagram or Twitter with the tag @sweetcayenne5 to be featured!

    A large jar filled with pickled cherry tomatoes sitting on a cutting board.

    Pickled Cherry Tomatoes

    Adapted from Southern Living
    Tried this recipe?Mention @sweetcayenne5 or tag #sweetcayenne!
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Pickling time: 2 days
    Total Time: 2 days 20 minutes
    Servings: 2 pints

    Ingredients

    • 1 pound multi-colored cherry tomatoes, stems removed
    • 2 (3-inch) fresh rosemary sprigs
    • 2 cloves of garlic, halved
    • 1 cup water
    • ⅓ cup rice vinegar
    • ⅔ cup apple cider vinegar
    • ⅓ cup granulated sugar
    • 2 teaspoons whole peppercorns
    • ½ teaspoon red pepper flakes
    • 2 tablespoons Kosher salt

    Instructions

    • Use a toothpick or wooden skewer to poke a small hole through each tomato. This will help them become flavored by the pickling brine.
    • Set out two clean 16-ounce canning jars with lids. Divide the tomatoes, rosemary sprigs, and garlic cloves among the jars.
    • In a medium saucepan, combine the water, vinegars, sugar, peppercorns, red pepper flakes, and salt. Bring to a boil over medium-hight heat, stirring occasionally, until the sugar dissolves.
    • Remove the pot from heat and cool the brine for 10 minutes.
    • Pour the brine evenly over the tomatoes, rosemary, and garlic in the jar. Put a tight-fitting lid on each jar and place in the refrigerator. Let the tomatoes chill for 2 days before eating. Label and date the tomatoes, then store in the refrigerator up to 2 months.
    Serving: 2ounces | Calories: 55kcal | Carbohydrates: 11.4g | Protein: 0.6g | Fat: 0.2g | Sodium: 1749mg | Potassium: 162mg | Fiber: 0.9g | Sugar: 9.9g | Calcium: 13mg

    Pin this, pretty please!

    Don't miss these recipes!

    • Pepperoni Pizza Pasta Salad
    • Bacon-Wrapped Green Bean Bundles
    • Crispy Roasted Potatoes with Garlic and Herbs
    • Roasted Mushrooms with Balsamic Glaze

    Want more?

    Sign up for my weekly newsletter and get exclusive content (like menus, cooking downloads, and more!), blog recaps, and a chance to connect or be featured!

    Affiliate Disclosure

    Many of the links in my posts are affiliate links, which means I can get a small commission for any click or purchases made through the links. I am also an Amazon Associate and I earn from qualifying purchases.

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hello there!

    I'm Whitney, the chef, photographer, dietitian, and blogger-extraordinaire behind Sweet Cayenne. Welcome to my online kitchen!

    About Whitney & Sweet Cayenne

    What's In Season

    • St. Patrick's Day Grazing Board
    • Easy Potato Leek Soup
    • Small Batch Strawberry Jam
    • Fresh Strawberry Balsamic Pie
    • Strawberry Pretzel Chicken Wraps
    • Simple Strawberry Buttermilk Cake

    Free cookbook and menu planners!

    Subscribe to my weekly newsletter & receive a free e-cookbook of my 25 best recipes along with menu planning sheets!

    Privacy Policy

    The Latest & Greatest:

    A wire rack with a sheet of parchment paper on top and cinnamon biscuits.

    Cinnamon Biscuits with Vanilla Icing (Bojangles Copycat)

    A white bowl filled with pizza pasta salad garnished with fresh basil leaves.

    Pepperoni Pizza Pasta Salad

    A pink bowl on a cutting board filled with sweet potato lentil curry and rice.

    Sweet Potato Lentil Curry with Coconut and Spinach

    A St. Patrick's day themed snack board with corned beef, sauerkraut, soda bread, and other charcuterie items.

    St. Patrick's Day Grazing Board

    A white bowl of potato leek soup topped with croutons, bacon, cheese, and scallions.

    Easy Potato Leek Soup

    Square-red-velvet-cheesecake-bars

    Red Velvet Cheesecake Bars

    Travel Here Next:

    • Nashville Finds: Lemon Laine Oil Bar
    • Positano, Italy: Budget-Friendly Travel Guide
    • The Best Tuscan Road Trip Itinerary + Tips on Driving in Italy
    • A Foodie's Guide to Emilia-Romagna, Italy

    Cooking Guides

    • Cookbook Club: Super Simple Cookbook Review
    • Sweet Cayenne Cookbook Club | Tips for Planning and Hosting
    • 5 Ways to Become a Better Cook
    • Facts About Food: Where to Go for Answers & Guidance

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up for emails and updates

    Contact

    • Contact
    • Photography Services

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2022 SweetCayenne