Soy Sauce Pickled Cherry Tomatoes Recipe
This soy sauce pickled cherry tomatoes recipe takes just a handful of ingredients and transforms your humble cherry tomatoes into something you’ll crave. The combination of spices, soy sauce, vinegar, and sugar creates a surprisingly balanced flavor profile. Plus, this cherry tomato recipe is so easy you’ll wonder why you didn’t try it sooner.
Servings: 1 16 oz. (500 ml) jar
Ingredients
The amount of brine you’ll need depends on how many jars you’re filling, not the weight of the cherry tomatoes.The following ingredients list is for one 16 oz. (500 ml) jar. If you plan to make multiple jars, simply multiply the listed amounts by the number of jars you want to fill. To fill one 16 oz. (500 ml) jar, you’ll need approximately ½ lb. (230–300 g) cherry tomatoes, depending on their size. For each 16 oz. (500 ml) jar, prepare the following:
- 250 ml 8 oz. water (or more, as needed)
- 1 ½ tbsp. soy sauce
- 1 tsp. salt
- 1 tbsp. sugar
- 1 tbsp. 7% pickling vinegar
- 1 whole allspice berry
- 3 black peppercorns
- 1 bay leaf
- 1 clove
- 1 garlic clove sliced
Instructions
Prepare the jars and tomatoes:
- Sterilize the jars. If unsure how, one of our earlier posts tells all about the proper jar sterilization methods.
- Wash the cherry tomatoes thoroughly.
- Optional step, use a toothpick to pierce each tomato—this prevents them from bursting during the pickling process.
Place the following into each jar:
- 1 sliced garlic clove
- 1 allspice berry
- 3 peppercorns
- 1 bay leaf
- 1 clove
Pickle cherry tomatoes:
- Pack cherry tomatoes tightly into the jars, but be careful not to squish them.
- Boil a kettle of water and pour it over the tomatoes in the jars. Let them sit for 3 minutes. This helps the tomatoes soften slightly and prepares them for pickling.
- Carefully pour the hot water out of the jars into a pot. Do not discard. Use a canning lid, a sprouting screen, or a Mason jar pour spout to keep the tomatoes in place while you drain the water.
- Pour 1 tbsp. of vinegar and 1 ½ tbsp. of soy sauce into each jar with the tomatoes.
- Multiply the amounts of salt and sugar, by the number of jars you're using.
- Add the measured salt and sugar to a pot with drained water (use 250 ml per jar). Bring it to a boil and stir until fully dissolved.
- Pour the brine into the jars, leaving ½ inch of space at the top. Put on the lids and tighten the bands.
Notes
Processing time guidelines for hot water bath or atmospheric steam canners
Style of Pack: Hot| Process Time at Elevations of: | |||
| Jar Size | 0 - 1,000 ft | 1,001 – 6,000 ft | Above 6,000 ft |
| Pints (16 oz, ~500ml) | 10 min | 15 min | 20 min |