Easy Pickled Cherry Tomatoes (No Canning Needed)

If you’ve got a handful of cherry tomatoes sitting around, pickling them is a simple way to make sure they don’t go to waste.

This isn’t the kind of recipe that needs canning or any special tools – just a jar, a few things from the pantry, and some space in the fridge.

The tomatoes turn out tangy, crisp, and full of flavor. They're great on sandwiches, tossed into salads, or just eaten straight from the jar.

In this article, you’ll find everything you need to know – from the ingredients and step-by-step instructions to storage tips and flavor variations.

What Are Pickled Tomatoes?

Refrigerator pickled tomatoes are small tomatoes (like cherry or grape) preserved in a simple vinegar-based brine and stored in the fridge.

They don’t go through any canning or boiling process, which means they’re not shelf-stable, but they’re easy to make and full of flavor.

Since there’s no long processing involved, this method is quicker and keeps the tomatoes crisp. You just mix up a brine, pour it over the tomatoes, seal the jar, and stick it in the fridge.

Love Pickling? This is part of my How to Pickle Everything series! Check out more recipes:

• Quick Pickled Radishes Recipe
• Easy Pickled Beets Recipe
• Homemade Pickled Okra Recipe
• How to Make Pickled Cabbage (Only 20 Minutes!)
• How to Make Pickled Jalapeños at Home
• How to Make Pickled Cucumbers at Home
• Pickled Garlic Recipe
• Easy Pickled Banana Peppers Recipe
• Quick Pickled Carrots Recipe
• How to Make Pickled Asparagus at Home
• How to Make Pickled Ginger (Gari) at Home
• How to Make Pickled Cauliflower
• Crisp Pickled Green Beans Recipe
• Homemade Pickled Eggs with Beets

After a couple of days, they soak up the tangy, herby flavor from the brine and are ready to eat.

This is a good option if you’ve got extra tomatoes you want to use up fast or if you just want a small batch without going through all the steps of traditional canning.

Ingredients You’ll Need

Making pickled tomatoes doesn’t take much. Most of the ingredients are things you probably already have on hand, and there’s room to swap or add things depending on what you like.

Do Not Can This Recipe: This recipe has not been tested for water bath canning or shelf storage. For long-term preservation, use a tested canning recipe from a trusted source.

Core Ingredients

• 1 pint cherry tomatoes – Look for ripe but firm ones. Grape, pear, or cocktail tomatoes all work well. Avoid any that are mushy or split.
• 1 clove garlic (peeled) – Adds a little bite and aroma. You can leave it out if you’re not a fan or if someone in the house is picky.
• ½ teaspoon mustard seeds – Mustard seeds are traditional, but powder works in a pinch. Just know it might make the brine a bit cloudy.
• 1 to 2 sprigs of fresh dill – Dill is the usual choice for a classic pickle flavor. You can also use thyme, rosemary, basil, or parsley. If using dried dill, about a teaspoon per pint works.
• 1 cup apple cider vinegar – This gives a nice balanced flavor. You can also use white vinegar, champagne vinegar, rice vinegar, red wine vinegar, or white wine vinegar. Just avoid darker ones like balsamic or sherry since they can muddy the look.
• 1 cup water– Helps balance the vinegar so it’s not too sharp.
• 1 tablespoon kosher salt or pickling salt – These dissolve cleanly and don’t contain additives.
• 1 teaspoon sugar– Helps soften the sharpness of the vinegar. Optional if you prefer less sweetness.

Optional Add-ins for Extra Flavor

Add these to the jar before the tomatoes if you'd like:

• 4–5 black peppercorns
• ¼ teaspoon coriander seeds
• ¼ teaspoon dill seed
• A pinch of chili flakes
• A few thin slices of red onion

Tools and Containers

Using the right kind of container and keeping things clean does make a difference in how well they turn out and how long they last.

Recommended Jar Types

• Glass mason jars (pint or half-pint sizes work well)
• Wide-mouth jars make it easier to pack the tomatoes without crushing them
• Larger jars (like quart-size) can be used if you're making a bigger batch – just make sure the tomatoes are fully covered with brine

Why Glass Only

Always use glass jars for pickling. Avoid:

• Plastic containers, which can absorb odors and may not be food-safe with acidic vinegar
• Metal containers, which can react with vinegar and affect the taste or safety of the pickles

Cleaning the Jars

• Wash jars with warm, soapy water before use
• Rinse well to make sure there’s no soap residue
• You can sterilize the jars by boiling them in water for 10 minutes, but it’s not required for refrigerator pickles

Lids

• Use tight-fitting lids (metal or plastic lids that fit your jars)
• If reusing old lids, make sure they still seal properly and aren’t rusted or warped

Choosing the Right Tomatoes

The type and quality of tomatoes you use make a big difference in how your pickles turn out. Since this is a quick pickle, the tomatoes won’t break down much – so the better they go in, the better they’ll come out.

Best Types to Use

Stick with small-fruited tomatoes. These hold their shape well and let the brine soak in more evenly:

• Cherry tomatoes
• Grape tomatoes
• Pear tomatoes
• Cocktail tomatoes

These varieties are all small enough to pickle whole and have firm skins that don’t fall apart in the jar.

What to Look For

• Firm and ripe – They should give just a little when squeezed but not feel soft or mushy.
• Smooth skin – Skip any with cracks, blemishes, or black spots.
• Fresh-picked – If possible, use tomatoes the same day you pick or buy them. The fresher, the better.

What to Avoid

• Overripe tomatoes – They’ll get too soft in the brine and may split open.
• Cracked or damaged skin – This can lead to mushy or unpleasant textures.
• Large tomatoes – Not ideal for this recipe. If you want to use them, you’d need to cut them and adjust the method.

Step-by-Step Guide to Making Pickled Tomatoes

This process doesn’t take long (just about 15 minutes of prep) but the tomatoes need to sit in the fridge for a couple of days to develop full flavor. Follow these steps in order:

Step 1: Clean Your Jar

Start by washing your mason jar with warm, soapy water. Rinse it well to remove any soap residue. If you’d like, you can sterilize the jar by boiling it for 10 minutes, though it’s not required for refrigerator pickles.

Step 2: Add the Base Ingredients to the Jar

To the bottom of each pint jar, add:

• 1 clove garlic (peeled)
• ½ teaspoon mustard seeds (or ¼ teaspoon mustard powder)
• 1–2 sprigs fresh dill or 1 teaspoon dried dill
• Any optional spices like 4–5 peppercorns, a pinch of chili flakes, or a few red onion slices

If using multiple jars, divide ingredients evenly between them.

Step 3: Prick and Pack the Tomatoes

Using a toothpick or skewer, prick each cherry tomato once or twice. This helps the brine soak into the tomatoes better.

After pricking them, gently place the tomatoes into the jar, filling it without packing them too tightly. Leave a bit of space at the top.

Step 4: Make the Brine

In a small saucepan over medium heat, combine one cup of apple cider vinegar, one cup of water, one tablespoon of kosher or pickling salt, and one teaspoon of sugar.

Stir the mixture occasionally and warm it just until the salt and sugar are fully dissolved. There’s no need to boil it.

Step 5: Pour the Brine Over the Tomatoes

Once the brine is ready, carefully pour it into the jar over the tomatoes. Make sure the tomatoes are completely covered by the liquid.

Lightly tap the jar on the counter to release any trapped air bubbles. Wipe the rim of the jar clean with a cloth or paper towel, then seal it with a tight-fitting lid.

Step 6: Cool and Refrigerate

Allow the jar to cool at room temperature. Don’t place it directly into the fridge while the brine is still hot. Once the jar has cooled completely, put it in the refrigerator.

Let the tomatoes sit for at least 48 hours before eating. They’ll continue to pick up flavor the longer they sit.

How Should You Store Pickled Tomatoes?

Because this is a refrigerator pickle, it’s important to store it the right way.

These aren’t shelf-stable, so keeping everything clean, cold, and covered will help your pickled tomatoes stay fresh and safe to eat.

Keep the Jar in the Refrigerator

Once the jar is sealed and cooled to room temperature, place it in the fridge. These pickles are not meant to sit out – don’t leave them at room temperature for more than an hour.

Use an Airtight Glass Jar

Mason jars are ideal. Always use a clean, glass container with a tight-fitting lid. Avoid plastic or metal containers, which can react with the vinegar or let air in.

Make Sure Tomatoes Stay Submerged

All the tomatoes should be fully covered by the brine. If some are poking above the liquid, they can spoil faster or grow mold.

Shelf Life: Up to 2 Months

Stored properly in the fridge, pickled tomatoes will stay good for up to two months. They taste best within the first few weeks.

Handle with Clean Utensils

Always use a clean fork or spoon to take tomatoes out of the jar. Don’t use your fingers – it introduces bacteria that can shorten their shelf life.

Scaling the Recipe for Larger Batches

If you want to pickle more tomatoes at once, you can easily scale up the recipe. Just follow these guidelines to keep the results consistent and safe.

1. Keep the brine ratio the same. Use equal parts vinegar and water for every pint jar. For two pint jars, use 2 cups vinegar and 2 cups water. Also double or triple the salt and sugar in the same ratio.

2. Use jars that match your batch size. You can use quart jars or larger containers if you have more tomatoes. Just make sure you have enough brine to fully cover the tomatoes.

3. Divide the herbs and spices evenly. When filling multiple jars, add the same amount of garlic, mustard seeds, dill, and any other optional ingredients to each one. This keeps the flavor balanced across all jars.

4. Prick every tomato. Even in a large batch, each tomato still needs to be pricked once or twice with a toothpick or skewer. It helps the brine get inside and improves the flavor.

5. Only make what you can refrigerate. These pickles are not shelf-stable. Before you scale up, make sure you have enough space in your fridge to keep all jars cold and upright. It’s better to make what you can store safely than to risk spoilage.

Enjoy the Flavor!

Pickling cherry tomatoes in the fridge is a simple way to make the most of a fresh harvest or a good deal at the market.

Whether you like them plain or with extra spices, these quick pickles are ready in a couple of days and last for weeks.

Make a jar or two at a time, try out different herbs or add-ins, and find the mix that works best for your taste. The key is to keep it simple, clean, and cold.

Frequently Asked Questions (FAQs)

1. Can I skip the sugar in the brine?

Yes, you can leave out the sugar if you prefer. It helps balance the sharpness of the vinegar, but the recipe still works without it.

2. How long do pickled tomatoes last in the fridge?

They’ll stay good for up to two months if kept cold and fully covered in brine. Use clean utensils each time to help them last longer.

3. Can I use large tomatoes instead of cherry tomatoes?

Not for this exact method. Larger tomatoes would need to be sliced, and the pickling time and texture would be different. Stick to small varieties for best results.

4. Is it safe to store these jars outside the fridge?

No. This recipe is not shelf-stable and must be kept refrigerated at all times.

5. What should I do if the brine looks cloudy?

A little cloudiness from herbs or mustard powder is normal. But if there’s a bad smell, mold, or the tomatoes feel slimy, throw the jar out.