Somehow I always end up with a bowl of cherry tomatoes on the counter that all ripen at once. Instead of watching them wrinkle, I turn them into pickled cherry tomatoes – crisp, tangy little bites swimming in a simple apple cider vinegar brine with garlic, dill, and mustard seeds.
They’re the kind of thing you’ll start putting on everything: salads, sandwiches, burgers, cheese boards, even a quick snack straight from the jar. No canning, no fuss – just a few minutes of prep, a short rest in the fridge, and you’ve got a jar (or three) of bright, homemade pickles ready to go.
Ingredients
For the tomatoes
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3–4 pints cherry tomatoes (about 900–1200 g), rinsed and dried
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3–4 garlic cloves, peeled and lightly crushed
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3–4 fresh dill sprigs
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2 teaspoons yellow mustard seeds, divided between jars
For the brine
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2 cups apple cider vinegar (480 ml)
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2 cups water (480 ml)
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2 tablespoons kosher salt or pickling salt
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2 teaspoons sugar
Optional add-ins (use 1–3 of these for extra flavor):
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1–2 teaspoons whole black peppercorns
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1 teaspoon dill seed
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1 teaspoon coriander seed
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½–1 teaspoon red chili flakes
This amount of tomatoes and brine will usually fill about 3–4 pint jars (or 2 quart jars), depending on tomato size and how tightly you pack them.
Instructions
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Prepare the jars
Use clean glass jars with tight-fitting lids.
Divide the garlic cloves, dill sprigs, mustard seeds, and any optional spices (peppercorns, dill seed, coriander seed, chili flakes) evenly between the jars.
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Prick the tomatoes
Using a toothpick or skewer, pierce each cherry tomato once or twice.
This helps the brine soak all the way into the tomatoes so they pickle evenly, not just on the outside.
Pack the pricked tomatoes into the jars, filling them snugly but without crushing the tomatoes. -
Make the brine
In a small saucepan over medium heat, combine the apple cider vinegar, water, salt, and sugar.
Stir and heat until the salt and sugar are completely dissolved and the brine looks clear.
The mixture doesn’t need to boil; it just needs to be hot and well combined. -
Fill the jars
Carefully pour the hot brine over the cherry tomatoes, making sure they are fully submerged.
Gently tap the jars on the counter or slide a clean knife or chopstick around the inside of the jars to release any air bubbles.
If you’re a little short on brine, quickly mix more using the same 1:1 vinegar-to-water ratio with a pinch of salt and sugar and top up the jars. -
Cool and refrigerate
Wipe the rims if needed, seal the jars with lids, and let them cool to room temperature on the counter.
Once cooled, transfer the jars to the refrigerator. -
Let them pickle and enjoy
For the best flavor, let the tomatoes sit in the fridge for at least 48 hours before eating.
They’ll be tasty the next day, but the flavor becomes brighter and more complex as they rest.
If this recipe ends up living in your fridge as much as it does in mine, don’t keep it to yourself—save it for later and share the love by pinning the image below to your Pinterest board so friends can find it too.
Storage
Since these are refrigerator pickles, they always need to stay chilled. Once the jars have cooled and moved to the fridge, they’ll keep their best flavor and texture for about 2–3 weeks.
A few simple tips:
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Always use a clean fork or spoon to scoop out the tomatoes – no fingers dipping into the brine.
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Make sure the tomatoes stay covered with liquid; if they start peeking out, they’ll soften faster.
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If anything smells off or the brine looks strange, it’s safer to toss the jar and start a fresh batch.
Most of the time, though, they disappear long before you need to worry about how long they last.
Video Recipe
FAQ – Quick Pickled Cherry Tomatoes
How long do these pickled cherry tomatoes last?
Kept in the refrigerator, they’re best within 2–3 weeks. They usually disappear much faster, but for ideal flavor and texture, try to enjoy them within that window.
Do I need any special canning equipment?
Nope. These are refrigerator pickles, not a shelf-stable canned recipe. You just pour the warm brine over the tomatoes, let everything cool, and store the jars in the fridge.
Can I use a different vinegar?
Yes. Apple cider vinegar gives a mild, fruity tang, but you can use white vinegar or white wine vinegar instead. Just make sure it’s around 5% acidity and avoid very dark or sweet vinegars like balsamic, which will change the flavor and color a lot.
Can I use other types of tomatoes?
Cherry and grape tomatoes work best because they stay firm and bite-sized. You can use small plum or cocktail tomatoes if you prick them well, but very large tomatoes don’t hold their shape as nicely in this quick pickle.
Will the tomatoes stay crunchy?
They’ll stay firm with a bit of bite, especially in the first week. Over time, the brine will soften them a little, but they should still be pleasant and juicy, not mushy, if kept within the recommended time.
Can I reuse the brine for another batch?
It’s tempting, but it’s better not to reuse the brine. The salt and vinegar strength changes as the tomatoes sit, so a second batch won’t pickle properly. If you love the flavor, it’s quick to whisk together a fresh pot of brine.
