How to Make Pickled Cherry Tomatoes
For this process, we’re using our Better Homes & Gardens pickled pear tomato recipe, by swapping in cherry tomatoes for the pear tomatoes.
Quick Pickled Cherry Tomatoes
For a quick-pickled version (aka how to pickle cherry tomatoes without a canner), our Test Kitchen recommends using the same process as the canning version above; just skip processing in a water bath. Since they won’t be sealed, store them in the refrigerator instead and enjoy within one week. Now that you’ve got all these pickled cherry tomatoes, you might be wondering what to do with them. Of course, you can enjoy those pickled delights right out of the jar as an appetizer or snack, but they’d make a great addition to your charcuterie board. Or you could swap the olive on your martini for a skewered cherry tomato instead, use as a bloody mary garnish, add to salads, and mash or slice them for a bit of tang on sandwiches and wraps. Even try them coarsely chopped as a topper for chicken, fish, pork, burgers, and steaks. There are all kinds of pickled cherry tomato uses yet to be dreamed up.
