Pickled cherry tomatoes are ready in only a few minutes and make a quick, flavorful topping for sandwiches, salads, and pizzas. Here’s how to make them at home.
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Delicious and easy pickled cherry tomatoes are perfect for summer parties, as sides, or just straight out of the jar!
Summer calls for various grilling recipes, taco recipes, ice cream recipes, and some amazing salads and sides. This recipe for preserving cherry tomatoes is very easy, you can fix it in no time and enjoy it.
Fresh cherry tomatoes are in abundance and what can be better than pickling these tomatoes, which you won't stop snacking on.
Pickled Cherry Tomatoes
The flavor of these pickled cherry tomatoes is delightful when the tomatoes are marinated for some time. Ideally, refrigerate the tomatoes for at least 2 days to get the best flavors.
Ingredients for Refrigerator Pickled Cherry Tomatoes:
A few easily available ingredients go in this recipe:
- Fresh Cherry Tomatoes: Quarter the cherry tomatoes or halve them to use in this recipe.
- Apple Cider + Balsamic vinegar: I have used a combination of apple cider and balsamic in this recipe. You can also use rice wine vinegar and lime juice.
- Italian Seasoning + Pepper Powder + Salt + Sugar: I have used Italian seasoning, sugar, salt, and freshly crushed pepper powder to enhance the flavors. You can also add red pepper flakes to add extra heat.
- Red Onion + Garlic + Green Chili + Basil + Cilantro: Add sliced red onion, crushed garlic clove, and sliced green chili, basil, and cilantro for extra flavors. Adding these gives a huge boost to the flavors.
- Extra Virgin Olive Oil
How To Make Pickled Cherry Tomatoes?
Step 1: Wash and dry the tomatoes. Quarter the cherry tomatoes and thinly slice the onion.Step 2: With a garlic press, smash the garlic.
In a bowl, add tomatoes with their juices, onion, and garlic to the jar.
In a bowl, add tomatoes with their juices, onion, and garlic to the jar.
Step 3: Add olive oil, balsamic vinegar, apple cider vinegar, green chili, sugar, salt, pepper, Italian seasoning, basil, and cilantro.
Mix well and keep aside for an hour or two till the flavors are released.
Step 4: Pour this into a glass jar, close the lid, and refrigerate.
Keep refrigerated for at least 2 days before enjoying the pickled tomatoes.
Enjoy by adding to salad, topping pita bread, or making bruschetta or crostini!
How Long Does Pickled Tomatoes Last?
You can refrigerate these sweet pickled cherry tomatoes for up to 1 month.
Do Cherry Tomatoes Need To Be Peeled Before Pickling?
No. There is no need of peeling the tomatoes for pickling the tomatoes.What To Do With Pickled Cherry Tomatoes? How Do You Use/Eat Pickled Cherry Tomatoes?
These quick pickled cherry tomatoes are good to snack on them as it is! Trust me you won't stop eating them, they are so good!Apart from this you can add these to salad and add some juices from the jar, giving you so much extra flavor that you will love.
Add them to pita bread with this grilled cilantro lime chicken, also enjoy topping them on crostini or bruschetta.
More Summer Recipes You Are Going To Love:
Tips For Canning Pickled Cherry Tomatoes:
- Use fresh plump tomatoes for the best flavors. Do not use tomatoes with deep cracks or bruises.
- Mix together the ingredients and keep them aside for 1 to 2 hrs to let the flavors and juices release.
- Sterilize the jars before canning the tomatoes.
- You can refrigerate the pickled cherry tomatoes and store them for up to 1 month.
- Keep the pickled tomatoes refrigerated for 2 days before enjoying them for the flavors to release.
How To Make Pickled Cherry Tomatoes
Servings: 6 Servings
Prep Time:: 15 MinInactive time: 2 HourTotal Time:: 2 H & 15 M
Pickled cherry tomatoes are ready in only a few minutes and make a quick, flavorful topping for sandwiches, salads, and pizzas. Here’s how to make them at home.
Ingredients
- 1.5 Cups Cherry/Grape Tomatoes, quartered
- 1 Medium Red Onion, thinly sliced
- 4 Garlic cloves, minced
- 1 Green Chili, sliced
- Salt to taste
- 1/3Cup Extra Virgin Olive Oil
- 3 Tbsp Apple Cider Vinegar
- 1/2Tbsp Balsamic Vinegar
- 1 Tsp Italian Seasoning
- 2 Tbsp Sugar
- Fresh Basil, chopped
- Fresh Cilantro, chopped
- Black Pepper, freshly cracked
Instructions
- Wash and dry the tomatoes.
- Quarter the cherry tomatoes and thinly slice the onion.
- With a garlic press, smash the garlic.
- In a bowl, add tomatoes with their juices, onion, and garlic to the jar.
- Add olive oil, balsamic vinegar, apple cider vinegar, green chili, sugar, salt, pepper, Italian seasoning, basil, cilantro.
- Mix well and keep aside for an hour or two till the flavors are released.
- Pour this in a glass jar, close the lid and refrigerate.
- Keep refrigerated for at least 2 days before enjoying the pickled tomatoes.
- Enjoy by adding to salad, topping of pita bread, or make bruschetta or crostini!
Notes:
- Use fresh plump tomatoes for the best flavors. Do not use tomatoes with deep cracks or bruises.
- Mix together the ingredients and keep them aside for 1 to 2 hrs to let the flavors and juices release.
- Sterilize the jars before canning the tomatoes.
- You can refrigerate the pickled cherry tomatoes and store them for up to 1 month.
- Keep the pickled tomatoes refrigerated for 2 days before enjoying them for the flavors to release.
Nutrition Facts
Calories
163.17Fat (grams)
12.08Sat. Fat (grams)
1.67Carbs (grams)
13.87Fiber (grams)
1.44Net carbs
12.44Sugar (grams)
10.30Protein (grams)
1.19Sodium (milligrams)
99.98Cholesterol (grams)
0.00
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