This easy recipe for pickled green cherry tomatoes is a great way to use those end of the season cherry tomatoes from your garden that don’t have time to ripen before the first frost.
You can enjoy their fresh flavor during the long winter months. Pickling is a great way to preserve the leftover unripe cherry tomatoes and have them to add to salad, sandwich, pasta, or charcuterie boards.
They can be stored long-term by pickling in mason jars. For this canning recipe, the green cherry tomatoes are stored in a pickling liquid. The tiny green tomatoes look so pretty when preserved in jars.  They make beautiful gifts also.
I had a bumper crop of cherry tomatoes this year and I did not even intentionally plant cherry tomatoes! A pack of tomato plants I purchased must have been mismarked.
Ingredients for Pickled Green Cherry Tomatoes
- 3 pints Green Cherry Tomatoes
- 1/2 cup White Vinegar
- 1/2 Cup Apple Cider Vinegar
- 2 Cups Water
- 1 Teaspoon Canning Salt
- 3 Cloves Garlic: 1 per jar
- 1 1/2 Teaspoons Dill Seed (Optional):Â I used 1/2 tsp per jar. Different herbs can also be used, such as fresh dill, red pepper flakes, mustard seeds, celery seeds, black peppercorns, bay leaves, etc.
- Note: The measurements can be adjusted dependent on how many pints of green cherry tomatoes you wish to pickle.
Easy Steps for Preparing Pickled Green Cherry Tomatoes
First, rinse the green cherry tomatoes and remove the stems.
Poke a toothpick through each green cherry tomato. This helps the skin from cracking and lets the flavor get into the tomato.
Add a peeled clove of garlic and dill seed to each pint jar. Using quart jars for the pickled green cherry tomatoes would be a good option, also.
Add the green cherry tomatoes to the jars. Leave 1/4 inch headspace.
Make the pickling brine by adding the vinegar, water and salt to a large pot.
Heat the brine on medium-high heat to boiling and add the hot brine to the jars, leaving 1/4 inch headspace.
Wipe the rim of the jar, remove the air bubbles and place lids and add screw bands.
Add the filled jars to the boiling water bath and process jars at a full rolling boil for 10 minutes.
I use the Ball electric water bath canner for water bath canning and love it. Tomatoes are a low-acid food, therefore are canned using the water bath method.
Remove the hot jars from the hot water after the processing time with a jar lifter and place the canning jars on a kitchen towel on the counter. Do not disturb for 24 hours.
Enjoy
Enjoy the flavorful pickled green cherry tomatoes all winter long with this easy pickled green cherry tomatoes recipe. Have them in salads, pasta, on a sandwich or hot dogs, or as a snack. Plus they will make beautiful Christmas gifts!
For more of my canning recipes and other favorite easy recipes, plus posts about other homestead-type activities, such as gardening and raising chickens, go to my website at www.HawkPointHomestead.com. For updates, please follow my Facebook page at Hawk Point Hobby Homestead.
See my other related canning recipes:
- Zucchini Relish
- Peach Salsa
- Peach Jalapeno Bourbon BBQ Sauce
- Roasted Tomato Sauce
- Pickled Cherry Tomatoes
- Rotel – Tomatoes and Green Chilies
- Lime Cilantro Tomatillo Enchilada Sauce
- Salsa with Roasted Tomatoes and Peppers
- Homemade Pizza Sauce
- Spaghetti Sauce with Roasted Tomatoes
- Peach Pepper Jelly
- Bread and Butter Pickles
- Spicy Garlic Dill Pickles
- Dill Pickles
- Cucumber Relish
- Green Chili Peppers
- Pickled Radishes
Some links are affiliate links, which means I make a small commission at no extra cost to you.
Pickled Green Cherry Tomato Recipe for Canning
This easy recipe for pickled green cherry tomatoes is a great way to use those end of the season cherry tomatoes from your garden that don't have time to ripen before the first frost.
You can enjoy their fresh flavor during the long winter months. Pickling is a great way to preserve the leftover unripe cherry tomatoes and have them to add to salad, sandwich, pasta, or charcuterie boards.
Ingredients
- 3 pints Cherry Tomatoes
- 1/2 cup White Vinegar
- 1/2 Cup Apple Cider Vinegar
- 2 Cups Water
- 1 Teaspoon Canning Salt
- 3 Cloves Garlic
- 1 1/2 Teaspoons Dill Seed (Optional)
Instructions
1. Rinse the green cherry tomatoes and remove the stems.
2. Poke a hole through each tomato with a toothpick or skewer.
3. Add a clove of garlic and 1/2 tsp dill to each jar.
4. Add the green cherry tomatoes to the jars, keeping 1/4 inch headspace.
5. Make the pickling brine by adding the vinegars, water, and salt to a large saucepan.
6. Heat to a boil.
7. Add the brine to the jars, keeping 1/4 inch headspace.
8. Wipe rims, remove air bubbles, and add lids.
9. Place the jars in a water bath canner and process at a rolling boil for 10 minutes for pints, 15 minutes for quarts.
1o. Remove the hot jars with a jar lifter and set them on the counter. Do not disturb for 24 hours.
Notes
- Different herbs can also be used, such as fresh dill, red pepper flakes, mustard seeds, celery seeds, black peppercorns, bay leaves, etc.
- The measurements can be adjusted depending on how many pints of green cherry tomatoes you wish to pickle.
