Pickling in a sweet and sour brine is a wonderful way to preserve vegetables while keeping their natural freshness. Unlike water-bath canning, where vegetables are cooked, this method keeps them mostly raw. That means they retain their crisp texture and bright flavor, while soaking up the aromatic balance of sweet and tangy vinegar.

A Garden Overflowing with Cherry Tomatoes

This year, our community garden produced an incredible abundance of cherry tomatoes. Especially in September, the harvest seemed endless — basket after basket filled with juicy, sun-ripened tomatoes. Tomato soup is always an option, but it felt like a shame to cook down such perfect little gems.
So instead, I decided to pickle a portion of the harvest in a sweet and sour brine. The result? Cheerful jars full of summer color and flavor that instantly brighten the winter table.

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Choosing the Right Vinegar

In Belgium, we typically use vinegar with an acidity of 8%, which is ideal for pickling tomatoes. Because tomatoes naturally contain a lot of water, the higher acidity ensures a safe and well-balanced result.

You can also use 6% vinegar, though the final flavor will be slightly milder. Avoid weaker vinegars like apple cider vinegar (4–5%), as they can produce a watery and less stable preserve — especially when working with water-rich vegetables like tomatoes.

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Instructions

1. Preheat your jars
To prevent the hot vinegar mixture from cooling too quickly, preheat your jars in an oven at 100°C (210°F) while preparing the rest.

2. Prepare the vegetables
Peel and slice the red onion into half rings. Rinse the cherry tomatoes thoroughly and prick a small hole in each one with a toothpick or skewer — this allows the brine to penetrate the tomatoes evenly.

3. Make the brine
In a saucepan, bring the vinegar, sugar, salt, and a pinch of black pepper to a boil.

4. Fill the jars
Divide the tomatoes and onion slices among the sterilized jars, tucking in a few basil leaves here and there for extra aroma. Work quickly so the jars stay warm.

5. Add the brine
Pour the hot vinegar mixture over the vegetables, leaving about 1 cm (½ inch) headspace at the top.

6. Seal and store
Seal the jars tightly and let them cool. Store them in the refrigerator or a cool, dark pantry. Wait at least two days before tasting to let the flavors fully develop.

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How to Use Pickled Cherry Tomatoes

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Variations and Tips

This base recipe is easy to adapt to your own taste:

• Add thyme, oregano, or rosemary for a more herby flavor.
• Use yellow or orange cherry tomatoes for a bright, colorful mix.
• Or add a pinch of chili flakes for a gentle kick.

Sweet and sour pickling is one of those satisfying ways to experiment with flavors — and at the same time, stock your pantry with homemade delights.

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More Inspiration

If you’ve caught the pickling bug, you might also enjoy:

• Sweet and Sour Pickled Cucumbers – a refreshing classic with dill and mustard seeds.
• Pickled Radishes – a colorful jar packed with flavor.
• Pears in Syrup – a softer, fruitier way to preserve the harvest.

Have fun preserving!

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