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A Jarful of Sunshine: Pickled Green Cherry Tomatoes

I can still remember the first time I saw my grandmother, Nonna Emilia, pickle green tomatoes. It was late summer in her garden, a riot of fading blooms and determined vegetables clinging to the vine. She’d declared a “raid” on the cherry tomato patch, explaining, with a mischievous glint in her eye, that the stragglers who hadn’t turned red held a special, tangy magic. The sweet, vinegar-tinged aroma that filled her kitchen as she worked, the satisfying clink of the jars being sealed – it all painted a picture of resourcefulness and love, a way to hold onto summer just a little bit longer. Now, whenever I pickle my own batch of green cherry tomatoes, I feel that same connection to Nonna Emilia and her simple, delicious way of life.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes (plus 6 weeks mellowing time)
Yields: 6 quarts
Dietary Type: Vegan, Gluten-Free

Ingredients

6 quarts green cherry tomatoes, washed and stems removed
6 sprigs fresh dill
18 peppercorns
6 small hot red peppers, such as bird’s eye or cayenne
2 quarts water
2 cups white vinegar, 5% acidity
4 tablespoons pickling spices (a commercial blend or homemade)
¾ cup pickling salt (also known as canning salt or pure salt)

Equipment Needed

6 quart-sized canning jars with lids and bands
Large pot for boiling water
Jar lifter
Wide-mouth funnel (optional)
Cheesecloth or coffee filter
String

Instructions

Prepare the Jars: Wash the quart jars, lids, and bands in hot, soapy water. Rinse thoroughly. To ensure they are sterile, place the jars upright in a large pot and cover them with water. Bring to a boil and simmer for 10 minutes. Keep the jars hot until ready to use. You can also sterilize them in a dishwasher with a sterilization cycle.
Pack the Jars: Wash the green cherry tomatoes thoroughly. Pack them tightly into the clean, hot quart jars, leaving about an inch of headspace at the top.
Add Flavorings: To each jar, add 1 dill sprig, 3 peppercorns, and 1 small hot red pepper. Be sure to distribute the peppers evenly amongst the jars if using particularly hot varieties. Remember, you can adjust the heat level by using fewer peppers or removing the seeds.
Prepare the Spice Bag: Place the pickling spices in the center of a piece of cheesecloth or a coffee filter. Gather the edges and tie tightly with string to create a small bag. This allows the spices to flavor the brine without clouding it or leaving sediment.
Make the Brine: In a large, non-reactive pot (stainless steel or enamel), combine the water, white vinegar, pickling salt, and the bag of pickling spices. Bring the mixture to a boil over medium-high heat, stirring to dissolve the salt.
Remove the Spice Bag: Once the brine is boiling, reduce the heat and simmer for 5 minutes to allow the spices to infuse the liquid. Carefully remove and discard the spice bag.
Fill the Jars: Using a ladle and a wide-mouth funnel (if desired), carefully pour the hot brine over the tomatoes in each jar, leaving ½-inch of headspace at the top. This is crucial for proper sealing.
Remove Air Bubbles: Gently tap the jars on a towel-covered surface to release any trapped air bubbles. You can also use a non-metallic utensil, like a chopstick or plastic spatula, to run along the inside of the jar.
Wipe the Rims: Use a clean, damp cloth to wipe the rims of the jars to ensure a clean seal.
Seal the Jars: Place the lids on the jars, and then screw on the bands finger-tight. Don’t overtighten, as this can prevent a proper seal.
Process in a Boiling Water Bath: Place the jars in a boiling water bath canner or a large pot fitted with a rack to keep the jars from sitting directly on the bottom. Add enough hot water to cover the jars by at least 1 inch.
Boil for 10 Minutes: Bring the water to a rolling boil and process the jars for 10 minutes. Adjust processing time for altitude: Add 5 minutes for 1,001 to 3,000 feet above sea level, 10 minutes for 3,001 to 6,000 feet, and 15 minutes for 6,001 to 8,000 feet.
Cool and Check the Seals: Carefully remove the jars from the water bath using a jar lifter and place them on a towel-lined surface to cool completely. As the jars cool, you should hear a popping sound as the lids seal.
Test the Seals: After the jars have cooled completely (about 12-24 hours), check the seals. The lids should be concave and not flex when pressed down. If a lid doesn’t seal, refrigerate that jar and use the pickled tomatoes within a few weeks.
Mellow: Let the pickled green cherry tomatoes set for at least 6 weeks to mellow. This allows the flavors to fully develop and the tomatoes to absorb the brine.

Expert Tips & Tricks

Spice Level: Adjust the amount of hot peppers to your liking. For a milder pickle, use fewer peppers or remove the seeds. For more heat, use hotter varieties like habaneros.
Brine Clarity: To ensure a crystal-clear brine, use filtered water and avoid over-boiling the spice bag.
Jar Placement: Avoid overcrowding the jars in the boiling water bath. Make sure there is enough space between them for the water to circulate properly.
Vinegar Choice: While white vinegar is traditional, you can experiment with other vinegars, such as apple cider vinegar, for a slightly different flavor profile. However, ensure the vinegar has at least 5% acidity for safe preservation.

Serving & Storage Suggestions

These pickled green cherry tomatoes are fantastic as part of an antipasto platter, added to salads for a tangy burst of flavor, or used as a garnish for grilled meats or fish. They also make a wonderful addition to Bloody Marys.

Store the sealed jars in a cool, dark place for up to a year. Once opened, refrigerate and consume within a few weeks.

Nutritional Information

Please note that these are estimates and will vary based on specific ingredients used.

Nutrient	Amount per Serving	% Daily Value
Calories	35 kcal	2%
Total Fat	0g	0%
Saturated Fat	0g	0%
Cholesterol	0mg	0%
Sodium	1416mg	59%
Total Carbohydrate	5g	2%
Dietary Fiber	1g	4%
Sugars	3g	N/A
Protein	1g	2%

Variations & Substitutions

Herbs: Experiment with different herbs, such as oregano, thyme, or rosemary, in place of or in addition to the dill.
Spices: Adjust the pickling spices to your preference. Add mustard seeds, coriander seeds, or bay leaves for a unique flavor profile.
Sweet Pickles: For a sweeter pickle, add ½ cup of sugar to the brine.
Garlic: Add a clove or two of garlic to each jar for an extra layer of flavor.

FAQs (Frequently Asked Questions)

Q: Can I use regular table salt instead of pickling salt?
A: No, it’s best to use pickling salt, also known as canning salt. It doesn’t contain iodine or anti-caking agents, which can cloud the brine and affect the flavor and texture of the tomatoes.

Q: Why do I need to process the jars in a boiling water bath?
A: Processing in a boiling water bath creates a vacuum seal that prevents spoilage and ensures the pickled tomatoes are safe to store at room temperature.

Q: Can I reuse the lids after they’ve been sealed?
A: No, canning lids are designed for single use. Once they’ve been sealed, they cannot be reused for canning. However, you can use the jars and bands again.

Q: What happens if the jars don’t seal properly?
A: If a jar doesn’t seal properly, store it in the refrigerator and consume the pickled tomatoes within a few weeks.

Q: Can I use this recipe with larger green tomatoes?
A: While you can adapt this recipe for larger green tomatoes, you may need to adjust the processing time. Refer to a reliable canning guide for specific instructions. The texture will also be different; cherry tomatoes hold their shape nicely, while larger tomatoes can become softer when pickled.

Final Thoughts

Don’t let those end-of-season green cherry tomatoes go to waste! This pickled green cherry tomato recipe is a delightful way to preserve their unique tangy flavor and add a touch of sunshine to your pantry. Whether you’re a seasoned canner or a beginner, I encourage you to give this recipe a try. Share your results and any variations you create – I’d love to hear about your experience! These pickled gems pair perfectly with crusty bread and creamy cheeses for a simple yet elegant appetizer. Enjoy!

Pickled Green Cherry Tomatoes Recipe