Pickled Cherry Tomatoes
These back porch Pickled Cherry Tomatoes taste like summer!
This summer, I have been fully immersed in the fantasy of European travel, probably because I’m planning my first trip EVER to Italy next summer! My head has been filled with visions of Aperol Spritz, striped umbrellas, cobblestone streets, and the smell of fresh pasta. Growing up Italian, I’ve always dreamed of visiting the home country, sipping wine on the balcony with my cousins, wandering the streets, and trying all the amazing food. And while my travels are still a year away, I’ve indulged this summer in bringing Sicily here to California. The only way I know how is through food.
Yes, my summer has been filled with handmade pasta, every flavor of gelato you could imagine, and lots of tomatoes. I usually prefer my tomatoes “barely there” in a rich marinara sauce, but this recipe for Pickled Cherry Tomatoes has totally changed my approach. While I’ve never been a fan of tomatoes despite my Italian heritage, I’ve loved snacking on these zingy little guys all summer.
Cherry tomatoes have a natural sweetness, but pickling them in vinegar and spices gives them a sour, tangy, salty, and even a tiny bit spicy new twist. They’re absolutely to die for Caprese-style with Mozzarella balls or tossed in your favorite summer salad! Or, if you’re like me, you can just eat a whole jar on their own.
Are Pickled Cherry Tomatoes Healthy?
The great thing about pickling produce is that it doesn’t lose its nutritional value. Vinegar and seasonings don’t add much to the dish, so you can still enjoy a healthy snack of fresh cherry tomatoes with all of their benefits. Cherry tomatoes contain antioxidants, including lycopene, which can protect your skin from UV damage! Hello, natural SPF. These Pickled Cherry Tomatoes are also vegan, gluten-free, and low in calories and carbs.
The artisan craft of pickling
So why would you pickle your cherry tomatoes in the first place? Pickling, if you’re unfamiliar, is the art of preserving produce, usually in a brine or vinegar. It’s intended to extend the shelf life, but it also impacts flavor and texture, making it an entirely new dish.
The key to pickling is to protect your ingredients from bacteria by preserving them in a tightly sealed container. This keeps your produce fully submerged in the brine and lowers the natural pH levels. For these Pickled Cherry Tomatoes, I recommend sticking a toothpick in each one to fully absorb the brine, allowing them to cool, and then keeping them in the refrigerator as they settle.
INGREDIENTS
- 1 pint cherry tomatoes
- 2 cloves garlic, sliced
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 1/2 teaspoon red pepper flakes
- 1 cup apple cider vinegar
- 1 cup water
- 1 tablespoon kosher salt
- 1 tablespoon granulated sugar
INSTRUCTIONS
Prepare
Sterilize jar, prepare and add tomatoes.
Mix
Combine spices at the bottom, add tomatoes.
Pickle
Create brine, pour over tomatoes, and refrigerate.
Devour!
FAQs & Tips
The great thing about pickling produce is that it lasts much longer. You can prepare this recipe ahead of time and store your Pickled Cherry Tomatoes in the fridge for at least a month in a tightly sealed container like a mason jar.
This recipe calls for apple cider vinegar, but I often opt for a white wine vinegar for a sweeter, softer flavor. You can also use distilled vinegar, or a homemade brine.
Adding fresh herbs to your brine will give your Pickled Cherry Tomatoes an extra burst of flavor. Some I love to add are basil, oregano, or mint.
Serving Suggestions
Pickled Cherry Tomatoes are great with a variety of dishes, including tossed in simple salads like a Green Goddess, served on charcuterie boards, or in a light sandwich like a Chicken Pesto. I recommend trying them with these Grilled Herb Hummus Chicken Kebobs.
Let me know how your pickling project goes!
Pickled Cherry Tomatoes
Ingredients
- 1 pint cherry tomatoes
- 2 cloves garlic sliced
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 1/2 teaspoon red pepper flakes
- 1 cup apple cider vinegar
- 1 cup water
- 1 tablespoon kosher salt
- 1 tablespoon granulated sugar
Instructions
- Sterilize a quart-sized jar and prepare the tomatoes by washing them and pricking each one with a toothpick to allow the brine to penetrate.
- Place the garlic, mustard seeds, black peppercorns, and red pepper flakes at the bottom of the jar. Add the cherry tomatoes on top.
- In a saucepan, combine apple cider vinegar, water, kosher salt, and sugar. Bring to a boil, stirring until the salt and sugar dissolve. Pour the hot brine over the tomatoes in the jar, ensuring they are completely submerged.
- Let the jar cool to room temperature, then seal and refrigerate. Allow the tomatoes to pickle for at least 48 hours before enjoying.
Nutrition
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