The end of summer and a bumper crop of tomatoes means preservation mode is in full effect at Casa Curtis. If you want to store some of your tomatoes for winter, making pickled tomatoes is a unique idea and it’s crazy easy. We’ve shown you how to can tomatoes without a canner, but that doesn’t really work for cherry tomatoes, just because you’d have to peel them and they tend to turn to mush. We’ve also showed you how to roast tomatoes and pack them in oil. YUM. You can also freeze them, I love doing that so I can toss them onto a bowl of hot pasta anytime. But why not do something fun, unique, and totally giftable to make your tomatoes last after the plants are long gone? Let me show you how to pickle tomatoes.
A great way to preserve and store cherry tomatoes is to pickle them. Pickled tomatoes might sound kinda nasty (at least I thought so at first), but I played around with it for a while and came up with an easy recipe that all my taste-testers have given mad props too. Learn how to pickle tomatoes with my cherry tomato pickling recipe below…
How to Pickle Tomatoes: The Easiest Pickled Tomato Recipe
Learn how to pickle tomatoes with this easy recipe. Use pickled tomatoes on cheese plates, salads, or as a relish. Or just eat them whole!
- Prep Time: 15
- Cook Time: 5
- Total Time: 20 minutes
- Yield: 3-4 pints
Cherry tomatoes (enough to fill 4 pint jars)
1.5 cups apple cider vinegar
1.5 cups filtered water
2 tbls salt
2 tbls sugar
4-8 garlic cloves, sliced
To prep the tomatoes:
Wash your tomatoes and remove the stems.
Poke 2-3 holes through your tomatoes with a skewer. This allows the brine to seep in. You could also peel the tomatoes, but they tend to turn to mush and peeling cherry tomatoes is a pain, trust.
Place the tomatoes in a sterilized jar (simply boil the jar or run through the dishasher with no soap).
Add some fresh dill on top. You could also add some pearl onions or peppers or whatever you like.
To prepare your brine:
In a small pot combine the remaining ingredients (adjust seasonings to your taste if you like)
Bring the mixture to a boil for 3-5 minutes. Remove from heat, allow to cool to room temperature.
To pickle the tomatoes:
Pour the brine into your jars over the tomatoes. It’s enough for about 3, maybe 4 pints depending on how much evaporated and how many tomatoes are stuffed into your jar.
Cover the jar with a sterilized lid and screw your ring on. Put them in the refrigerator and let them sit for at least 24 hours to soak up the goodness. They will last a long time refrigerated, a few months. That is if you don’t eat them all first.
Curious how to use your pickled tomatoes? Here’s some ideas… they are great on a cheese plate, tossed into a salad or in a pasta salad, or diced up into a tomato relish for burgers and hot dogs. Or, my favorite – in a martini. My hubs likes ’em in a bloody mary too. Now that you’ve learned how to pickle tomatoes, why not try some of our other pickling recipes, like Refrigerator Pickled Cranberries , Sweet Zucchini Pickles, or Classic Spicy Dill Pickles.