They look so normal, but pickled cherry, grape, or pear tomatoes are like little surprise flavor explosions in your mouth.
They are great on their own as a snack, or they can be used in a salad, or to round out a cheese board with other fruits, vegetables or nuts. They are fun to serve without telling your family or friends that they are pickled. Watching their face is the best part (assuming they like pickles, that is). I leave it up to you to know the taste preferences of your friends.
These are “quick pickles,” meaning they do not follow canning or jarring practices with boiling and suction lids, etc. These, like my many other pickled recipes, last in the refrigerator for about 2 weeks – assuming you don’t eat them before then!
See my recipe for pickled cucumber variations to get other seasoning ideas for your pickled tomatoes. They may be made many ways.
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Pickle Me This: Baby Tomatoes
Ingredients
- 1 pint mixed cherry, grape or pear tomatoes
- 1 cup white wine vinegar
- 1 cup water
- 1 tablespoon Kosher or sea salt (not table salt)
- 1/2 teaspoon freshly ground black pepper
- 1 short stem of fresh rosemary
- 1 garlic clove
Directions
- Combine water, vinegar, salt and pepper in a small sauce pan. Bring to boil and stir to dissolve salt. This is your pickling brining solution. Once it comes to a boil and the salt is dissolved, remove the pan from the heat and add a peeled and crushed garlic clove. Let the brine cool to room temperature
- With a large toothpick or skewer, pierce each tomato from the stem end all the way through the other end. Jiggle the toothpick a little to widen the hole. Repeat with all the tomatoes and place them in a sanitized 1-pint jar along with the rosemary
- Pour the cooled brining liquid and garlic clove into the jar until the liquid completely covers the tomatoes. If you don’t quite have enough brining liquid, top the jars off with extra vinegar. If you have too much brining liquid, place it in a separate jar and add olive oil, shake vigorously and use it as salad dressing!
- Refrigerate for 24 hours before enjoying.
Greg Nelson Cooks 
This looks like a lovely recipe!
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