These Pickled Cherry Tomatoes taste like summer and are the perfect garnish for your salads, sandwiches, and sides!
This summer, I have been fully immersed in the vibrant and diverse flavors of Italy! 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. While my travels haven’t started just yet, this summer I’m indulging in bringing Sicily here to California, and the only way I know how is through food!
Think: fresh, handmade pasta; every flavor of gelato you could imagine; and lots of tomatoes. Cherry tomatoes have a natural sweetness, but pickling them in vinegar and spices makes them sour, tangy, salty, and even a tiny bit spicy. They’re absolutely to die for Caprese-style with mozzarella balls or tossed into your favorite summer salad!
Are Pickled Cherry Tomatoes Healthy?
The great thing about quick-pickling your produce is that it can preserve some of the essential vitamins and minerals. The tomatoes will last a long time in the refrigerator and are the perfect, vibrant and acidic garnish to your meal.
However, it’s important to note that the salt in the pickling liquid adds sodium to the dish, so be mindful of this if you follow a low-sodium diet. Experiment and see how the pickled tomatoes taste with no added salt, or add a spoonful of sugar for a touch of sweetness.
This recipe also calls for apple cider vinegar, which is considered the best vinegar to use if you’re focusing on the health benefits. Apple cider vinegar that is raw, unfiltered, and still contains the mother is best, as it has beneficial bacteria that are good for your gut.
What is quick-pickling?
Quick-pickling is the art of preserving produce, usually in vinegar, with added herbs and spices. It’s a good way of extending the life of your produce, but it also impacts the flavor and texture of the produce, giving you an entirely new ingredient.
Quick-pickling is different from pickling through fermentation, mainly because of how much quicker it is to do. Quick-pickling uses vinegar to create a quick and acidic environment that preserves food for a short amount of time, and this is usually how foods like pickled red onions are made.
Fermentation pickling relies on salt and naturally occurring bacteria to break down sugars in the produce, creating a tangy flavor and preserving the food over a longer period. This is how foods like kimchi and sauerkraut are made.
How to Make Ahead and Store
The great thing about pickling produce is that it lasts much longer! These pickled cherry tomatoes can be prepared ahead of time and stored in an airtight container or mason jar in the refrigerator. Stored this way, they should last up to 1 month. If you’re making these pickled tomatoes for a specific meal, make sure to pickle them at least 48 hours before using them for the best flavor.
Serving Suggestions
Pickled cherry tomatoes are great with a variety of dishes. I love to toss them into simple salads like a Green Goddess Salad or a Quinoa Chickpea Salad, serve them on charcuterie boards, or add them to a quick lunch like a Chicken Pesto Sandwich. I also recommend trying them with these Grilled Herb Hummus Chicken Kebabs. They’re the perfect acidic hit to the smoky grilled flavors!
Recipe
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 raw and unfiltered
- 1 cup water
- 1 tablespoon kosher salt
- 1 tablespoon granulated sugar
Instructions
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Clean a quart-sized jar and prepare the tomatoes by washing them and pricking each one with a toothpick to allow the brine to penetrate.
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Place the garlic, mustard seeds, black peppercorns, and red pepper flakes at the bottom of the jar. Add the cherry tomatoes on top.
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In a saucepan, combine apple cider vinegar, water, kosher salt, and sugar. Bring to a simmer, stirring until the salt and sugar dissolve. Don’t let the liquid boil. Once fully dissolved, allow the liquid to cool completely, then pour it over the tomatoes in the jar, ensuring they are completely submerged.
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Seal the jar and refrigerate. Allow the tomatoes to pickle for at least 48 hours before enjoying.
Nutrition
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