Making Pickled Grape 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 grape tomatoes thoroughly and pat them completely dry.

Step 2: Prick the Tomatoes

Using a toothpick or small skewer, prick each tomato once near the stem end. This allows the brine to penetrate while helping the tomatoes keep their shape.

Step 3: Pack the Jars

Pack the tomatoes tightly into one large glass jar, or two quart-sized sterilized jars.

Step 4: Add the Aromatics and Spices

Divide the garlic, dill, thyme, bay leaves, peppercorns, mustard seeds, coriander seeds, celery seeds, and optional flavor add-ins evenly between the jars.

Step 5: Build the Brine

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

Step 6: Heat Gently

Heat over medium heat, stirring until the salt and sugar have completely dissolved. Do not boil vigorously.

Step 7: Cool Slightly

Remove the brine from the heat and allow it to cool for about 5 minutes before pouring it over the tomatoes.

Step 8: Pour Over the Tomatoes

Carefully pour the warm brine over the tomatoes until they are completely submerged. Use a pickle weight or another food-safe weight if necessary to keep the tomatoes beneath the surface of the brine.

Step 9: Cool and Seal

Let the jars cool to room temperature. Seal tightly and refrigerate.

Step 10: Wait for the Best Flavor

Refrigerate for at least 48 hours before serving. For the best 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.