These pickled cherry tomatoes really pop in your mouth. They stay beautifully bright red and are fresh tasting too. —Peggy Woodward, Shullsburg, Wisconsin
Pickled Cherry Tomatoes
Pickled Cherry Tomatoes Tips
What herbs can I add to my pickled cherry tomatoes?
If you're looking for more flavor than the garlic, peppercorns and mustard seed impart, you could add sprigs of fresh dill or rosemary. Each time you make pickled cherry tomatoes, you can experiment with different combinations.Do cherry tomatoes need to be peeled before pickling?
Since cherry tomatoes have such a thin skin, it's not necessary to peel them before you get to pickling. Yes—it's as easy as that!What's a good way to serve pickled cherry tomatoes?
If you're a pickle lover like I am, keep them on hand for snacking whenever the craving strikes. Otherwise, they're perfect additions to a salad, charcuterie board, veggie or relish tray. When 5 o'clock hits, they'd be a fun garnish on your martini. If you liked this pickled cherry tomatoes recipe, try more of our best pickled recipes.—Lauren Pahmeier, Taste of Home Associate Editor
Pickled Cherry Tomatoes
Cook Time
10 min
Yield
6 cups
Ingredients
- 20 ounces cherry tomatoes (about 2 pints)
- 4 garlic cloves, halved
- 2 teaspoons whole peppercorns
- 1/2 teaspoon mustard seed
- 2 cups water
- 2 cups cider vinegar
- 3 tablespoons salt
- 2 tablespoons sugar
Directions
- Pierce the bottom of each cherry tomato with a skewer. In a large bowl, place tomatoes, garlic, peppercorns and mustard seed. In a saucepan, bring the water, vinegar, salt and sugar to a simmer until sugar and salt dissolve. Pour over tomatoes; cover. Let stand 2 hours. Transfer to jars if desired; seal tightly. Refrigerate 48 hours before serving, and up to 1 month.
Nutrition Facts
1/4 cup: 9 calories, 0 fat (0 saturated fat), 0 cholesterol, 30mg sodium, 2g carbohydrate (2g sugars, 0 fiber), 0 protein.
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