Pickled Cherry Tomatoes

Pickled Cherry Tomatoes

The Spruce / Kristina Vanni

Prep: 20 mins
Cook: 3 mins
Refrigerate: 48 hrs
Total: 48 hrs 23 mins
Servings: 8 servings
Yield: 32 ounces
Nutrition Facts (per serving)
54 Calories
0g Fat
11g Carbs
1g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 8
Amount per serving
Calories 54
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 950mg 41%
Total Carbohydrate 11g 4%
Dietary Fiber 1g 4%
Total Sugars 10g
Protein 1g
Vitamin C 8mg 42%
Calcium 18mg 1%
Iron 0mg 2%
Potassium 151mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Cherry tomatoes grow in abundance during the summer months and they are the most flavorful during peak season. In order to extend the life of these delightful tomatoes, it is fun to find ways to preserve cherry tomatoes. Since cherry tomatoes don't freeze well, they can be stored long-term by pickling in mason jars. For this recipe, cherry tomatoes are stored in a pickling liquid and then refrigerated to preserve for up to two months.

Use the best tomatoes you can find for this recipe and crack the windows to avoid a lingering vinegar smell. Since cherry tomatoes have such thin skin, there's no need to peel them before pickling. You can add other dried spices for your own twist on this recipe. Enjoy as a flavorful snack or use in your favorite recipes.


  • 1 pound red and yellow cherry tomatoes

  • 3 cloves garlic cloves, halved

  • 2 rosemary sprigs

  • 1 1/3 cups white vinegar

  • 1 cup water

  • 1/3 cup granulated sugar

  • 2 tablespoons kosher salt

  • 1 teaspoon black peppercorns

  • 1/2 teaspoon red pepper flakes

Steps to Make It

  1. Gather the ingredients.

    Pickled Cherry Tomatoes ingredients

    The Spruce / Kristina Vanni

  2. Wash 2 wide-mouth, 16-ounce mason jars with lids with hot, soapy water and dry thoroughly.

    Two jars with lids cleaned and dried

    The Spruce / Kristina Vanni

  3. Wash and dry the tomatoes and remove and discard any stem ends still attached. Use a skewer or toothpick to poke a hole all the way through each of the tomatoes. This helps the pickling brine infuse its way into each tomato and keeps them from floating up inside of the jars.

    Cherry Tomatoes poked with a toothpick on a cutting board

    The Spruce / Kristina Vanni

  4. Evenly divide the tomatoes, garlic cloves, and rosemary sprigs, between the two prepared jars.

    Cherry Tomatoes, garlic, and rosemary in two jars

    The Spruce / Kristina Vanni

  5. In a medium saucepan, combine the white vinegar, water, granulated sugar, kosher salt, black peppercorns, and red pepper flakes.

    Pickling liquid in a pot with spices

    The Spruce / Kristina Vanni

  6. Bring to a boil over high, stirring until sugar dissolves.

    Pickling liquid heating in a pot with a wooden spoon

    The Spruce / Kristina Vanni

  7. Remove from heat and allow to cool for 10 minutes.

    Pickling liquid cooling in the pot

    The Spruce / Kristina Vanni

  8. Pour over the tomatoes in the mason jars. 

    Pickled Cherry Tomatoes in jars

    The Spruce / Kristina Vanni

  9. Cover with a tight-fitting lid and chill for at least 2 days to allow the flavors to combine and infuse before enjoying.

    Pickled Cherry Tomatoes in a jar

    The Spruce / Kristina Vanni

How to Store

Pickled cherry tomatoes will keep in the refrigerator in a tightly sealed jar for up to two months.

How to Use Pickled Cherry Tomatoes

Pickled cherry tomatoes can be enjoyed straight from the refrigerator or they can be added to pasta salads, incorporated into a cheese plate, or used as a garnish for a martini. Even the brine can be repurposed and used in a bloody mary cocktail.

How Do You Can Cherry Tomatoes in a Water Bath?

Pickled cherry tomatoes are good for canning and can be preserved for longer periods of time by using a water bath. Be sure to use sterilized canning jars and fill each mason jar leaving 1/4 inch of headspace before sealing. Place the jars in a boiling water canner and make sure the jars are covered with at least two inches of water. Return the water to a boil and process for 10 minutes. Remove the jars from the canner and wait for the lids to make a popping sound to indicate they have sealed. Once sealed, the jars can be stored for one to two years.