Pickled Cherry Tomatoes

Pickled cherry tomatoes are a simple preserved snack that is especially welcome in winter. This quantity makes 2 litres of pickled cherry tomatoes, so it is a practical recipe when you want to put away a small batch without spending much time. The total cooking time for 20 servings of pickled cherry tomatoes is 25 minutes, and the recipe keeps the process short and direct.

Cherry tomatoes give the recipe its juicy base, and the brine preserves the cherry tomatoes while keeping the flavour clear and bright. Garlic adds sharpness and depth, and Italian herbs bring a fresh herbal note to the jars. Black peppercorns and allspice berries add spice in a measured way, while sugar and salt dissolve into the water to make the boiling brine that seasons and marinates the cherry tomatoes.

Careful drying and clean packing matter most in the preparation. Wash the cherry tomatoes and herbs, then dry the cherry tomatoes and herbs thoroughly so extra moisture does not dilute the flavour in the jars. Divide the garlic, herbs and spices between the bottoms of two 1-litre jars, then place the cherry tomatoes on top so the seasoning sits underneath and the cherry tomatoes stay whole and neatly packed.

The brine is ready as soon as the salt and sugar have dissolved and the liquid reaches a boil. Pour the boiling brine into the jars without delay, then add 1 tablespoon of 9% vinegar to each jar and close the jars with hot lids. The key point in the final stage is speed and heat, because the recipe is built around pouring the brine in while it is boiling and sealing the jars right away.

The swaps in this recipe are very limited because the recipe is short and specific. Young garlic may be used with the last layer of skin left on, because the recipe notes that the final skin can remain if the garlic is young. Italian herbs are used as written, and the recipe keeps the spice mix simple with black peppercorns and allspice, so the result stays closest to the original when those ingredients are not changed.

Pickled cherry tomatoes are served as a snack, and pickled cherry tomatoes fit naturally into a cold spread. Pickled cherry tomatoes can be brought out in winter, exactly when a jarred vegetable snack is most timely. The seasoning is light enough that the cherry tomatoes can be served on their own, alongside other snacks, or as part of a table of preserved vegetables.

Cold storage is the recommended way to keep pickled cherry tomatoes. Pickled cherry tomatoes are best stored in the refrigerator or in a cold cellar, exactly as the recipe advises. The source does not give a storage life in days or months, so the most accurate guidance is to keep the sealed jars chilled after preparation and use cold storage throughout.

Questions about this recipe

How many jars does this recipe make?

This recipe makes 2 litres of pickled cherry tomatoes. The method specifies using two 1-litre jars.

Can I leave some skin on the garlic?

Young garlic can be used with the last thin layer of skin left on. The recipe specifically notes that the final layer may be left if the garlic is young.

Where should I store pickled cherry tomatoes?

Pickled cherry tomatoes are best stored in the refrigerator or in a cold cellar. The recipe gives cold storage as the recommended place to keep the jars.

How much vinegar goes into each jar?

Add 1 tablespoon of 9% vinegar to each jar. The full recipe uses 2 tablespoons in total because the recipe fills two 1-litre jars.