Quick Pickle Cherry Tomatoes

Quick Pickle Cherry Tomatoes

I’ve always loved learning new skills in the kitchen, trying new things, and I really don’t like to waste…especially fresh vegetables (okay, tomatoes are actually a fruit; lol!). I recently discovered HEB’s (a central Texas market) Flavor Bomb Sweet Tomatoes and have been adding a box to every week’s grocery delivery. They are so sweet, a bit tangy, and versatile either raw or cooked. Admittedly, they are on the expensive side at almost $6 for 16 ounces. I had a package that really needed to be used, so I channeled my inner granny powers and decided to pickle them. These Quick Pickle Cherry Tomatoes are a great to munch on, delicious with ripe cheese and crackers, a wonderful addition to a charcuterie and cheese board, and a good salty side to a sandie.

Quick Pickle Cherry Tomatoes


Quick Pickle Cherry Tomatoes

These Quick Pickle Cherry Tomatoes are a great to munch on, delicious a ripe cheese and crackers, and a good salty side to a sandie.
Course Snack
Cuisine pickle
Keyword garnish, pickle, pickledtomato
Prep Time 10 minutes
Resting pickling time 3 days


  • Medium pot
  • 16 ounce Mason jar with lid
  • Small colander
  • Bamboo skewer or thin metal rod


  • ~25 cherry tomatoes of your choice
  • 1 small garlic clove smashed or chopped in half
  • 5 4" sprigs fresh rosemary rinsed
  • 3/4 cup spring water you can use tap, I prefer bottled because my water is "hard"
  • 1/2 cup apple cider vinegar Bragg's is best, with mother
  • 2 tsp course sea salt
  • 2 tsp granulated sugar
  • 1/2 tsp whole black peppercorns


  • Wash and dry cherry tomatoes.
  • Poke a whole through the center of each tomato with a skewer (or metal rod).
  • Put prepared tomatoes, garlic, and rosemary in a very clean Mason jar. Set aside.
  • Put water, apple cider vinegar, salt, sugar, and peppercorns in a small pot (a sauce pan is ideal because it has a pour spout).
  • Bring mixture to a light boil, and stir until salt and sugar are dissolved.
  • Remove pot from heat.
  • CAREFULLY pour hot mixture into Mason jar. Keep at room temperature until completely cooled (can be "warm" to the touch, but not hot).
  • After liquid has cooled, place lid on jar and screw on tight. Gently shake.
  • Store in refrigerator for at least 48 hours for favors to develop.
  • Enjoy up to one month, keeping refrigerated.


Don't have rosemary? Use another hardy herb like thyme. Any herbs that don't have fragile leaves (e.g., basil) will work. Don't have black peppercorns? How about some crushed red pepper flakes for a little heat and flavor? Remember, it's you kitchen and always have fun in it! 
Preparing tomatoes.
Everything in the jar!
Quick Pickle Cherry Tomatoes
Boil pickling liquid.
Quick Pickle Cherry Tomatoes
Carefully add hot liquid.
Quick Pickle Cherry Tomatoes
After three days in the refrigerator.

I hope you and yours enjoy Quick Pickle Cherry Tomatoes! Cheers!

Related posts:
Charcuterie and Cheese in Austin and at Home
Syrah Infused Seasoning Salt



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