Pickled Tiny Tomatoes

These colorful little flavor bombs are ripe for the picking. Serve on their own or alongside a platter of cured meats and cheeses. Use a mixture of baby tomatoes such as 'Sweet 100,' 'Yellow Pear,' or 'Sun Gold'—all are available at farmers' markets this time of year. This dish uses 3 pints of tomatoes, but feel free to halve the recipe.

Orange-Basil Yogurt Dip
Savory, sweet, and tangy, this bright dip is great for dunking anything from breadsticks to crudités. We especially love it with an assortment of grilled peppers and zucchini. Photo: Iain Bagwell
Hands On Time:
20 mins
Chill Time:
1 day
Total Time:
1 hrs 25 mins
12 to 16 servings


  • 3 pt. assorted grape tomatoes

  • 2 cups seasoned rice vinegar

  • 3 tablespoons sugar

  • 3 garlic cloves, thinly sliced

  • 1 tablespoon pickling spice

  • 1 tablespoon kosher salt

  • 1 (1/2-inch) piece fresh ginger, peeled and sliced (optional)


  1. Pierce each tomato 3 times using a wooden pick or skewer, and place tomatoes in a large glass bowl. Bring vinegar, next 4 ingredients and, if desired, ginger, and 1 1/2 cups water to a boil in a large saucepan over high heat. Remove from heat, and pour over tomatoes. Cool 1 hour. Cover and chill 24 hours before serving. Refrigerate in an airtight container up to 2 weeks.

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