Pickled Cherry Tomatoes Recipe | Vegetarian Times Skip to main content

Pickled Cherry Tomatoes

Serve these piquant tomatoes as an hors d’oeuvre, or drop one into a martini.



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1 cup white balsamic vinegar
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4 tsp. sugar
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2 tsp. salt
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2 chiles de arbol, crumbled
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2 whole allspice
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¼ tsp. cayenne pepper
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1 clove garlic, peeled and smashed
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1 bay leaf
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3 cups cherry tomatoes, halved
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4 thyme sprigs


1. Bring vinegar, 3/4 cup water, sugar, salt, chiles, allspice, and cayenne to a simmer in saucepan. Stir to dissolve sugar, then remove from heat. Cool 30 minutes.

2. Put garlic and bay leaf in bottom of 1-qt. glass jar. Add tomatoes, and tuck thyme sprigs along sides. Pour vinegar mixture over tomatoes, and marinate 1 hour. Store up to 1 day in refrigerator.

Nutrition Information: 

<1 g
Total Fat: 
<1 g
Saturated Fat: 
0 g
<1 g
0 mg
8 mg
<1 g
<1 g
Makes 3 cups

Comments on this Recipe

Can these be stored longer?

Surprised at the short shelf life?

These are only good for only "1 DAY"?!?!?!?

Must be a typo! Aren't pickled foods supposed to be good for weeks, at least? Looks like a good recipe, though.

Making a quart of pickles, then having to use them all up in one day? Wow, won't be making these.

Who is going to eat 3 cups of pickled tomatoes in one day?

It's disappointing that this recipe only keeps for a day. Who can use 3 cup of pickled cherry tomatoes in 24 hours?

These pickles are like other refrigerator pickles such as cucumbers or radishes--easy to make and best within a day or so. The tomatoes will still be edible for up to 3 days, they may just lose some of their texture. The recipe itself doesn't make a quart of pickles, only 3 cups. A quart jar is used to accommodate the pickling liquid. The 3 cups would be just about right for a cocktail hors d'oeuvre or a picnic snack for 6 to 8 people, or the recipe can easily be halved to make only 1 1/2 cups. VT editors