Course Type:

Pickled Cherry Tomatoes Recipe by Chadwick Boyd

  • 15 Minutes

(Makes a 24 oz. jar)

Share To


To Make the Pickling Brine
  • ¾ cup white balsamic vinegar
  • ½ cup dry white wine
  • ½ cup granulated sugar
  • ¼ cup water
  • 1 teaspoon mustard seeds
  • 1 teaspoon black peppercorns
  • 1 teaspoon coriander seed
  • 1 teaspoon fennel seed
  • 1 teaspoon pink peppercorns
  • 1 fresh bay leaf
  • ½ teaspoon Kosher salt
  • ¼ teaspoon red chile flake
  • 2 cloves garlic, halved
To Make the Pickles
  • 14 ounce container Nature Sweet Brighthouse Organic Medley Tomatoes
  • 1 celery rib, sliced in half lengthwise, and then into 3” sticks
  • 2 slices of fennel bulb
  • A few fennel fronds


  1. Add the brine ingredients, except for the garlic, to a small saucepan and bring to a boil on medium-high heat. Using a wooden spoon, stir to fully dissolve the sugar. Turn the heat down to medium. Add the garlic and simmer for two more minutes.
  2. While the brine comes to a boil, prepare the pickling ingredients. Pierce each tomato with a bamboo skewer through the center core and out through the other end. Place them along with the celery, fennel and fennel fronds in a clean and dry 24 oz wide-mouth glass jar. Use a butter knife or the handle of a kitchen spoon to maneuver placement and even distribution of the celery and fennel.
  3. Pour the hot brine over the tomatoes – it should come to about 1” to the top of the jar. Tap the bottom of jar on the counter to help the ingredients settle. Let sit on the counter to cool down. Then seal tightly and refrigerate. The tomatoes should develop some flavor after two days rof being efrigerated. The longer they sit, the more the flavor will develop. The pickled cherry tomatoes will keep for up to three weeks.