Making Honey Garlic Pickled Cherry Tomatoes is a simple process, and following these steps closely will help you achieve the best possible flavor and texture.

Step 1: Prep the Tomatoes

Wash the cherry tomatoes thoroughly and pat them dry.

Step 2: Prick the Tomatoes

Using a toothpick or small skewer, gently prick each tomato once near the stem end. This small step is essential, as it allows the brine to penetrate past the tomato’s skin and season the inside as well as the outside, while keeping the tomatoes intact.

Step 3: Pack the Jars

Pack the cherry tomatoes into a large, clean glass jar, or divide them evenly between two quart-sized jars.

Step 4: Add the Aromatics and Spices

Add the sliced garlic, fresh dill, bay leaves, black peppercorns, mustard seeds, coriander seeds, and crushed red pepper flakes evenly throughout the jars, distributing everything so the flavor infuses consistently across every tomato.

Step 5: Build the Brine

In a medium saucepan, combine the white vinegar, water, pickling salt, and honey.

Step 6: Heat Gently

Heat over medium heat, stirring until the salt is dissolved and the honey is fully incorporated. Do not let the brine boil, as this can affect the honey’s delicate flavor.

Step 7: Pour Over the Tomatoes

Carefully pour the warm brine over the tomatoes, making sure they are completely submerged.

Step 8: Cool and Seal

Seal the jars tightly and allow them to cool to room temperature. This step helps prevent pressure buildup inside the jars and preserves the freshness of the aromatics.

Step 9: Refrigerate and Wait

Refrigerate for at least 48 hours before serving. For the richest sweet and tangy flavor, allow the tomatoes to pickle for 5 to 7 days, giving the brine time to fully penetrate each tomato through the small prick made earlier.