Sweet Pickled Cherry Tomatoes

Winnie Abramson, ND

By Winnie Abramson, ND

4.56 from 9 votes

The amount of tomatoes I’ve harvested from my garden this year has been nothing short of astonishing. I was determined to grow enough so that I could live off tomato salads all summer long AND preserve many to enjoy throughout the winter…I’m well on my way to accomplishing this goal :)

sweet pickled tomatoes in glass jars

With my San Marzanos, I’ve made a ton of slow-roasted tomatoes which I spoon into big “ziploc” bags for freezer storage; I’ve also canned numerous jars of marinara sauce (I used the recipe in Marisa’s lovely new cookbook: Food in Jars: Preserving in Small Batches Year-Round).

garden cherry tomatoes

My cherry tomato plants are much, much taller than me, and aside from eating the golfball-sized red beauties straight up, I wanted an interesting way to can some of them.

I was so happy when I came across this recipe for Sweet Pickled Cherry Tomatoes in The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves, and Aigre-doux. This book was sent to me by the generous folks at Ten Speed Press a few months back and it’s been a constant companion in the kitchen ever since.

pickled cherry tomatoes in a ball jar

I love this recipe, but make sure you’re prepared for a vinegary punch of flavor: it smacks you right in the face if you’re not expecting it! I plan to add these tasty tomato bites to winter salads; they also make a nice “nosh” when friends drop by.

close up of pickled cherry tomatoes in a ball jar
sweet pickled tomatoes
Print Recipe
4.56 from 9 votes

Sweet Pickled Cherry Tomatoes

This is a simple yet delicious way to preserve cherry tomatoes: all you have to do is place them into jars with the herbs and spices, then pour in the brine. For a tasty vinaigrette, blend 1 cup of the tomatoes (plus their liquid) with 1 cup of olive oil.
Keyword: pickled cherry tomatoes, pickled tomatoes recipe
Servings: 5 pints


  • 5 tsp dill seeds I didn’t have dill so used cumin instead
  • 2 1/2 tsp black peppercorns
  • 10 dill sprigs
  • 5 garlic cloves
  • 8 cups cherry tomatoes hulled and pricked with a sterilized needle
  • 4 cups Champagne vinegar I used apple cider vinegar instead
  • 1 1/4 cups water
  • 3/4 cups sugar I used organic sugar
  • 1 tbsp Kosher salt


  • Scald 5 pint jars in a large pot of simmering water fitted with a rack—you will use this pot to process the jars. Right before filling, put the jars on the counter. In a dry sauté pan over medium heat, toast the dill seeds and peppercorns. Divide the spices among the jars, using about 11/2 teaspoons per jar, then add 2 sprigs dill and 1 garlic clove to each jar. Pack the tomatoes evenly among the jars. Meanwhile, soak the lids in a pan of hot water to soften the rubber seal.
  • In a pot, bring the vinegar, water, sugar, and salt to a boil. Transfer the brine to a heat-proof pitcher and pour over the tomatoes, leaving a 1/2-inch space from the rim of the jar. Check the jars for air pockets, adding more brine if necessary to fill in gaps. Wipe the rims with a clean towel, seal with the lids, then screw on the bands until snug but not tight.
  • Place the jars in the pot with the rack and add enough water to cover the jars by about 1 inch. Bring the water to a boil and process the jars for 15 minutes (start the timer when the water reaches a boil). Turn off the heat and leave the jars in the water for a few minutes. Remove the jars from the water and let cool completely.

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