Pickled cherry tomatoes
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.
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
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
- 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.
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