I was in a pickle! My tomatoes were starting to split, so I decided to pickle them instead because I can’t keep up with eating everything! I thought pickling would be a fun way to enjoy what I grew. I haven’t tried them yet since I pickled the tomatoes this morning, but I can’t wait to give them a try!
Chefadora AI has the answer - timers, swaps, step-by-step help.
Heat vinegar, water, sugar, and salt in a small saucepan until dissolved. Let cool slightly.
Pack cherry tomatoes into a clean jar with garlic, peppercorns, chili flakes, and herbs.
Pour the warm pickling liquid over the tomatoes until fully submerged.
Seal the jar, let cool to room temperature, then refrigerate.
Flavor develops in 24–48 hours and keeps in the fridge for 2–3 weeks.
Use fresh herbs for the best flavor.
Adjust chili flakes based on your heat preference.
Ensure the jar is clean to avoid contamination.
Experiment with different herb combinations for unique flavors.
How long do pickled cherry tomatoes last?
Pickled cherry tomatoes can last in the fridge for 2–3 weeks.
Can I use a different type of vinegar?
Yes, you can use apple cider vinegar or other mild vinegars for pickling.
Do I need to sterilize the jar?
While sterilizing is not mandatory for short-term pickling, using a clean jar is essential to avoid contamination.
Can I skip the chili flakes?
Yes, chili flakes are optional and can be omitted if you prefer a milder flavor.
What are some serving ideas for pickled cherry tomatoes?
You can toss them into salads, add them to bruschetta, serve them on a charcuterie board, or use them as a topping for roasted chicken or fish.
Sandra is the face behind @SaffronandTarragon who shares approachable, globally-inspired recipes with practical tips and honest, relatable moments.
