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Pickled cherry tomatoes

Name: Pickled cherry tomatoes
Prep time: 15 min
Total time: 15 min
Yield: Serves 8-12
Ingredients: 400g cherry tomatoes; 2 garlic cloves; 300ml white wine vinegar; 60g granulated sugar; 2 tbsp salt; 1 tsp black peppercorns; ½ tsp mustard seeds; Specialist equipment; 2 x 300g sterilised jars

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 27 Jun 23
Updated: 18 Mar 24

Pickling keeps cherry tomatoes juicy and balances their natural sweetness with lip-puckering sourness. Their piquancy is perfect to cut through anything creamy or fatty, like soft cheeses or pork.

Have a crack at our semi-dried tomatoes recipe, too.

Easy
July 2023

Test kitchen approved

Serves 8-12
Hands-on time 15 min, plus cooling

Pickling keeps cherry tomatoes juicy and balances their natural sweetness with lip-puckering sourness. Their piquancy is perfect to cut through anything creamy or fatty, like soft cheeses or pork.

Have a crack at our semi-dried tomatoes recipe, too.

Nutrition: per serving

Calories: 31kcals
Fat: 0g
Protein: 0.5g
Carbohydrates: 6.4g (6.4g sugars)
Fibre: 0.5g
Salt: 1.3g

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Ingredients

400g cherry tomatoes
2 garlic cloves
300ml white wine vinegar
60g granulated sugar
2 tbsp salt
1 tsp black peppercorns
½ tsp mustard seeds

Specialist equipment

2 x 300g sterilised jars

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Method

Wash and dry the tomatoes, removing any stems. Use a toothpick or skewer to poke a hole all the way through each tomato (this helps the brine fully infuse). Divide the tomatoes between the sterilised jars.
Combine the remaining ingredients in a small pan and bring to the boil. Stir to dissolve the sugar, then remove from the heat and allow to cool for 10 minutes.
Pour the pickling liquid over the tomatoes in the jars until completely submerged (you may like to add a preserving weight to stop them floating). Pop the lid on and allow to cool fully. Keep chilled for at least 2 days before enjoying. Once opened, eat within 2 weeks.

Recipe from July 2023 Issue

Nutrition

Nutrition: per serving

Calories: 31kcals
Fat: 0g
Protein: 0.5g
Carbohydrates: 6.4g (6.4g sugars)
Fibre: 0.5g
Salt: 1.3g

delicious. tips

Easy swaps: This recipe works really well with underripe or green tomatoes too. If you have a glut left at the end of summer, pickling is a brilliant way to make use of them.

Don’t waste it: Once you’ve used the tomatoes, keep the leftover pickle brine for Bloody Marys.