Pickled Cherry Tomatoes

These are quick, refrigerator style pickles, not pickles you preserve and set aside for the winter. They are bright tasting and refreshing and make a snappy addition to meals. The tomatoes are best if eaten within a week. Once you have eaten the tomatoes, use the syrup in a cocktail, smoothie, or add to sparkling water.

1 pound firm cherry or grape tomatoes
2 cups water
¼ cup lemon juice
¼ cup white vinegar
2 tablespoons sugar
1 tablespoon sea salt
1 tablespoon minced fresh ginger
1 teaspoon lemon zest

Prick the tomatoes in 2 places with a toothpick or needle. Place in a shallow, wide bowl, such as an individual pasta bowl. Set aside.

Bring remaining ingredients to a boil to dissolve the sugar and salt. Gently boil the syrup for 10 minutes, until tasty. Pour over the tomatoes in the pasta bowl. Cover the bowl with a large plate and cool to room temperature.

Once cooled, refrigerate the tomatoes and syrup, covered, in the bowl overnight to marinate and pickle. 

Enjoy cold with seafood, meats, chicken, or sandwiches.


Add garlic cloves, crushed to the syrup. Or some thinly sliced red onion or scallions.

Replace the ginger with dill.

Try with red pepper flakes or mustard seeds in place of ginger.

Add thinly sliced hot peppers such as jalapeno, cubanelle, or cherry for a bit of spice.

Recipe and Photograph Copyright Deirdre Davis 2022
Use of content requires permission.
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