Pickled Cherry Tomatoes or Tomatillos Recipe




30 minutes

Pickled Cherry Tomatoes or Tomatillos

Ingredients list

  • 450g small cherry tomatoes
  • 4 tarragon leaves
  • 4 black peppercorns
  • 4 coriander seeds
  • a good pinch of sea salt, to taste
  • white wine vinegar
  • sugar, to taste (optional, but usually needed for green tomatoes)
  • a needle


Number of servings


Jar suggestion

Le Parfait Screw-top Jars

Le Parfait Screw Top Jar

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  1. Gently wash the tomatoes, taking care not to burst them.
  2. Prick each one 2–3 times with a needle to encourage them to absorb the pickling solution.
  3. Pack into a sterilised jar.
  4. Wash the tarragon leaves and dry them carefully on kitchen paper. 
  5. Pop them into the jar with the tomatoes and put in the peppercorns, coriander seeds, a good pinch of salt and some sugar, if using.
  6. Pour over enough vinegar to cover and screw on the lids.
  7. Store in a cool, dark place for up to six months.

    You can use a mixture of tomatoes and tomatillos for this recipe, just make sure they are all roughly the same size. Green or red tomatoes both work well, but avoid using overripe fruit. I like a single cherry tomato in a Bloody Mary.

    Taken from: Abundance by Alys Fowler, published by Kyle Books, priced £16.99. Photography: Simon Wheeler

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