Quick Pickled Cherry Tomatoes with Basil
Bright, tangy cherry tomatoes infused with fresh basil and garlic, ready to eat in just 30 minutes. These pickles are perfect as a side dish, topping for grilled fish or chicken, or mixed into grain bowls. The quick-pickle method uses red wine vinegar and olive oil to create a light, flavorful brine that keeps the tomatoes tender and slightly crisp.
- Prep
- 10 min
- Cook
- 5 min
- Wait
- 15 min
- Total
- 30 min
- Makes
- 1 quart (32 oz) pickled tomatoes, about 8 servings as a side
Steps
Before you start
- Wash cherry tomatoes thoroughly and pat dry—moisture affects the brine balance
- Have a clean 1-quart (32 oz) glass jar ready
- Measure all ingredients before starting—the process moves quickly
- Use fresh, fragrant basil picked within a day or two
Heat the brine
- In a small 2-quart (2 L) saucepan, combine the red wine vinegar, water, salt, and black peppercorns.
- Bring to a boil over medium-high heat, stirring occasionally until the salt dissolves completely, about 3–4 minutes.
- You should see small bubbles breaking the surface steadily.
- Do not skip the heating step—dissolving the salt here ensures even seasoning throughout.
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Ready when: Salt crystals have fully dissolved and the brine is at a rolling boil
Tip: If you skip heating, the salt won't dissolve evenly and the pickles will taste inconsistent.
Prepare the jar
- While the brine heats, place the clean 1-quart (32 oz) jar on a clean surface.
- Add the smashed garlic cloves and basil leaves to the bottom of the jar, pressing gently to bruise the basil slightly—this releases its oils.
- If using red pepper flakes, add them now.
- Loosely arrange the cleaned cherry tomatoes in the jar, filling it to about ½ inch (1.25 cm) from the rim.
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Ready when: Jar is filled with tomatoes, garlic, and basil, with headspace visible
Tip: Don't pack the tomatoes too tightly—they need room for the brine to circulate around them evenly.
Pour the hot brine
- Carefully pour the hot brine (including the peppercorns) over the tomatoes, filling the jar until the tomatoes are completely submerged, about ½ inch (1.25 cm) below the rim.
- The hot liquid will immediately begin to soften the tomato skins.
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Ready when: All tomatoes are submerged under the hot brine
Tip: Pour slowly and steadily to avoid splashing. If a tomato floats to the top, gently press it down with a spoon.
Add the olive oil
- Drizzle the extra-virgin olive oil over the top of the hot brine in a thin stream, distributing it evenly across the surface.
- The oil will float slightly, carrying additional flavor throughout as the pickles cool.
- Do not stir; let the oil layer remain on top.
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Ready when: A thin layer of olive oil covers the surface of the brine
Tip: High-quality extra-virgin olive oil makes a difference here—it adds a fruity note that complements the basil and vinegar.
Cool and seal
- Place the lid on the jar loosely (not sealed tightly) and let it cool at room temperature for 15 minutes.
- This short cooling period allows the tomatoes to absorb the flavors of the brine while remaining just slightly warm.
- After 15 minutes, seal the lid tightly.
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Ready when: Jar is cool enough to handle comfortably and the brine is no longer steaming
Tip: Don't seal the jar while the brine is still very hot—the pressure change as it cools can make opening difficult later.
Taste and serve
- Once cooled, open the jar and taste a tomato.
- It should be tangy with vinegar, garlicky, and brightened by basil, with a tender but slightly yielding texture.
- If you prefer more acidity, add another tablespoon of red wine vinegar and let it sit for 5 minutes.
- Serve the pickled tomatoes cold or at room temperature as a side dish, topping, or in grain bowls.
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Ready when: Tomatoes are tender, tangy, and fragrant with basil and garlic
Tip: If the pickles taste too vinegary, you can dilute them slightly with more olive oil or add a pinch of sugar to round out the flavor.
Good to know
Tips
- For faster results, slice the cherry tomatoes in half before pickling—they'll soften and absorb flavor in just 10 minutes instead of 15. The texture will be softer but still delicious.
- If you prefer a spicier pickle, increase the red pepper flakes to ½ teaspoon or add a sliced fresh jalapeño or small red chili pepper.
- These pickles pair beautifully with grilled fish, roasted chicken, burrata cheese, or stirred into a Mediterranean salad. They're also excellent on a charcuterie board.
- Save the leftover brine after you've eaten the tomatoes—it's wonderful as a vinaigrette base for salads or drizzled over roasted vegetables.
Make ahead
Prepare these pickles up to 3 days ahead. They actually taste better after sitting in the brine for 24 hours, as the flavors deepen and the tomatoes soften further. Store in the refrigerator.
Storage & reheating
Room temperature (up to 8 hours): Store in a sealed jar away from direct sunlight; the flavors remain fresh and vibrant. Refrigerator (up to 2 weeks): Cover and refrigerate; the pickles will continue to soften and the brine will deepen in flavor over time. Serve chilled or bring to room temperature. Freezer: Not recommended—freezing breaks down the texture of the tomatoes. To reheat: These pickles are best served cold or at room temperature straight from the jar. If you prefer them warm, gently heat in a saucepan over medium-low heat for 2–3 minutes, stirring occasionally.
Substitutions
- fresh basil leaves (loosely packed) → fresh oregano or fresh thyme. Use the same amount (½ cup / 15 g). Oregano adds an earthier flavor; thyme is more subtle. Add either at the same step.
- red wine vinegar → white wine vinegar or champagne vinegar. Use the same amount (¾ cup / 180 ml). White wine vinegar is slightly sharper; champagne vinegar is more delicate and subtle.
- cherry tomatoes (about 1½ pounds) → grape tomatoes or small heirloom tomatoes (halved if very large). Keep pieces roughly the same size so they pickle evenly. Avoid very large tomatoes, which will take much longer to pickle through.
- black peppercorns → white peppercorns or Szechuan peppercorns. White peppercorns are milder; Szechuan adds a subtle numbing spice. Use ½ teaspoon of either.
