Week 13: Pickled Cherry Tomatoes

I remember my momma, the OG pickler and partial inspiration behind this blog, pickling green tomatoes so this week I decided to try the same recipe, but using cherry tomatoes (more accessible). This pickle recipe also happens to use very similar ingredients and measurements as my mom’s dill pickle recipe, a tried and true method.

You can try this with any type of miniature tomato varietal – cherry, plum, grape, etc. I did a mix of grape and mini heirloom cuz they look snazzy.

Other ideas – switch up the herbs like this rosemary version, or add some spice.

Pickled Tomato Recipe

Makes 4 pints



  • 1 cup white vinegar
  • 2 cups water
  • 1 tbsp sugar
  • 2 tbsp kosher salt
  • 2 tsp mustard seeds (1/2 tsp per pint)*
  • 4 tsp black peppercorns (1 tsp per pint)*
  • 10 cloves garlic
  • 8 sprigs dill (2 sprigs per pint)
  • 48oz miniature tomatoes (3 Trader Joe’s containers, FYI…also same as 3 lbs if that’s your jam)



  • Bring the water, vinegar, sugar and salt to a boil until fully dissolved. Set aside to cool.


  • Add spices to jars. Slice garlic cloves lengthwise and add a few halves to each jar.


  • Important step – prick tomatoes on opposite ends with a toothpick so they absorb the pickling brine and don’t float too much. Fill jars with tomatoes.


  • Split remaining garlic halves amongst jars; add sprigs of dill to jars.


  • Fill jars with the cooled brine. Refrigerate and they’re good to go!

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