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Home » Quick Pickles » Pickled Green Cherry Tomatoes

Pickled Green Cherry Tomatoes

Published: Apr 19, 2021 · Modified: Oct 21, 2022 by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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One bite of a pickled green cherry tomato will fill your mouth with a burst of flavor. Pickled green tomatoes are so easy to make with firm green cherry tomatoes, fresh dill, garlic cloves, and spices that are then pickled in this easy brine. No canning experience needed!

Pickled Green cherry tomatoes in jars.

Pickling some of the first green cherry tomatoes from the garden is a tasty way to enjoy cherry tomatoes without having to wait weeks for them to ripen.

The anticipation of harvesting the first ripe tomato doesn't need to be so bad.

Instead of waiting you can pick a few of the green cherry tomatoes right now, quick pickle them and enjoy them in a few days on a salad, burger or sandwich.

Roud basket filled with green cherry tomatoes.
Garden fresh green cherry tomatoes

This is also a great way to preserve those end of season cherry tomatoes before the first frost.

You don't need any special equipment or skills to make a batch of crisp and tart refrigerated cherry tomatoes.

Quick Pickle Ingredients

Quick pickled or refrigerator green cherry tomatoes are made with simple herbs, spices and an easy pickling brine.

As long as you can boil a brine, pack a jar or plastic container with the pickle ingredients you can make pickled green cherry tomatoes. It is that easy!

Pickling spices and ingredients in small bowls.
  • firm green cherry tomatoes
  • red pepper flakes
  • black pepper corns
  • picking salt
  • garlic cloves
  • sugar
  • sliced hot pepper
  • pickling spice
  • fresh dill
brine ingredients.

Pickling brine recipe

Pickling brine is easy to make with vinegar, water, pickling salt and a tiny bit of sugar.

  • 3 cups 5% White Vinegar
  • 1 cup 5% Apple Cider Vinegar
  • 2 cups water
  • 4 tablespoons sugar
  • 2 tablespoons pickling salt
Pickling spices in the bottom of a canning jar.

Pickling spice per jar

Pickling spices are a combination of garlic cloves, pickling spice, fresh dill or dill weed, a couple slices of jalapeno and some red pepper flakes for a spicy flavor.

  • 3 cloves of peeled garlic, per jar
  • 2 teaspoon pickling spice, per jar
  • ¼ teaspoon black pepper corns
  • ½ teaspoon red pepper flakes, per jar for spicy flavored
  • 4 small dill stems per jar
  • 2 jalapeno slices, per jar or other hot pepper

Gourmet Pickling Spice

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How to make step by step

Follow these easy step by step to make pickled green cherry tomatoes.

Steps to fill canning jars before pickling.

Step 1: Place the herbs and spices into the bottom of each jar.

Fresh dill in the bottom of a canning jar.

Step 2: Fill each jar with the green tomatoes packing them in tightly. Poke each tomato or cut a small slice through the skin on the bottom before putting it in a jar.

Canning jars packed with green cherry tomatoes.

Step 3: Bring the pickling brine to a boil on the stove.

Mixing pickling brine ingredients in a pot.

Step 4: Place a funnel over the top of the jar and carefully fill the jar leaving ¼ inch headspace. use a plastic blubber or wooden chop stick to remove any bubbles and allow the brine to fill the jar completely. Add more brine if needed. 

Filling pint canning jars with pickle brine.

Step 5: Use a wooden chop stick or a plastic canning bubbler tool to release any air bubbles. Add more brine if needed.

Removing bubbles with a chop stick.

Step 6: Wipe the jar rim and place a flat lid on the jar then twist the ring on. Set the hot jar on a towel to cool.

Step 7: Allow jars to cool to room temperature before refrigerating.

Step 8: Allow to pickle for 7 days for the best flavors. You can eat them after they cool if you just can't wait. After seven days the tomatoes will have had enough time to absorb the pickling flavors.

Refrigerator Pickles

This is a quick pickle or refrigerator pickling recipe. The pickled tomatoes must be refrigerated and eaten within a couple of months. Refrigerator pickles are not meant to be canned. They are to be refrigerated only.

Recipe FAQ's

Can you pickle green cherry tomatoes?

Yes, green cherry tomatoes can be pickled. Pickling some of the first cherry tomatoes you are growing is a great way get enjoy the first fresh flavors of the garden.

How to use pickled green tomatoes?

Pickled green cherry tomatoes can be added to a salad, burgers, or wraps. They add a crisp tart flavor boost to any foods you would eat pickles with.

Pickled green cherry tomatoes in a canning jar.

Recipe Expert Tips

Here are a few of my expert recipe tips to help you make the best pickled cherry tomatoes.

  • Spicy pickles: Increase the amount of hot pepper slices or red pepper flakes if you like extra spicy pickles.
  • Poke each tomato once with a skewer or tooth pick or cut an X in the bottom of each tomato so they will absorb the flavors of the brine and spices.
  • How long to pickle?: Pickled tomatoes can be eaten after a couple of days but will developer a better flavor after one week.
  • Dill: Dried dill weed can be used instead of fresh dill. Use ¼ to ½ teaspoon dried dill per jar.
  • Pickling salt: Pickle salt is recommended when making pickles. The salt is made for pickling and will not cloud the pickle brine.

How to use pickled green tomatoes?

Crunchy and tart pickled green tomatoes are perfect on a salad, sandwich or wrap. Slice them up and put them on a burger or use them in a cocktail. You can eat them just like you would a dill pickle.

More quick pickled recipes you'll love

  • How To Make Quick Pickled Green Tomatoes and Peppers
  • Quick Pickled Green Tomatoes
  • Quick Pickled Red Onions
  • Sweet Pickled Radish

Print, share or save the recipe below

Email questions or recipe requests to flouronmyface@gmail.com. Follow me on Pinterest, YouTube, Instagram and Facebook.

Pickled Green Cherry Tomatoes in mason jars.

Pickled Green Cherry Tomatoes

Arlene Mobley - Flour On My Face
Pick a few green cherry tomatoes right now, quick pickle them and enjoy them in a few hours on a salad or sandwich. Pickled green cherry tomatoes are a crunchy and spicy treat.
5 from 13 votes
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Prep Time 12 minutes mins
Cook Time 8 minutes mins
Total Time 20 minutes mins
Course Appetizer, DIY
Cuisine American
Share by Text
Servings 15 Servings
Calories 75 kcal

Ingredients  

Pickled Green Cherry Tomatoes Ingredients

  • 3 quarts firm green cherry tomatoes
  • 9 cloves of garlic
  • 6 teaspoons pickling spice
  • ¼ teaspoon black pepper corns
  • 1 ½ teaspoons red pepper flakes
  • 12 sprigs fresh dill
  • 6 slices jalapeno peppers

Pickling Brine

  • 3 cups 5% white vinegar
  • 1 cup 5% Apple Cider vinegar
  • 2 cups filtered water ((untreated water is best))
  • 4 tablespoons sugar
  • 2 tablespoons pickling salt
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Instructions 

  • Place 3 cloves of garlic, 2 teaspoons of pickling spice, ½ teaspoon red pepper flakes, 4 sprigs of fresh dill, and 2 jalapeno slices in each jar.
  • Fill each jar with the green tomatoes packing them in tightly. Poke each tomato or cut a small slice through the skin on the bottom before putting it in a jar.
  • Bring the pickling brine to a boil on the stove.
  • Place a funnel over the top of the jar and carefully fill the jar leaving ¼ inch headspace. use a plastic blubber or wooden chop stick to remove any bubbles and allow the brine to fill the jar completely. Add more brine if needed.
  • Use a wooden chop stick or a plastic canning bubbler tool to release any air bubbles. Add more brine if needed.
  • Wipe the jar rim and place a flat lid on the jar then twist the ring on. Set the hot jar on a towel to cool.
  • Allow jars to cool to room temperature before refrigerating.
  • Allow to pickle for 7 days for the best flavors. You can eat them after they cool if you just can't wait. After seven days the tomatoes will have had enough time to absorb the pickling flavors.
  • 3 pint jars of pickled tomatoes.

Video

Recipe Expert Tips

  • Quick or refrigerator pickles must be refrigerated and eaten within a couple of months.
  • Spicy pickles: Increase the amount of hot pepper slices or red pepper flakes if you like extra spicy pickles.
  • Poke each tomato once with a skewer or tooth pick or cut an X in the bottom of each tomato so they will absorb the flavors of the brine and spices.
  • How long to pickle?: Pickled tomatoes can be eaten after a couple of days but will developer a better flavor after one week.
  • Dill: Dried dill weed can be used instead of fresh dill. Use ¼ to ½ teaspoon dried dill per jar.
  • Pickling salt: Pickle salt is recommended when making pickles. The salt is made for pickling and will not cloud the pickle brine.

Nutrition

Serving: 5tomatoes | Calories: 75kcal | Carbohydrates: 15g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 960mg | Potassium: 535mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1390IU | Vitamin C: 87mg | Calcium: 40mg | Iron: 2mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2

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About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

Reader Interactions

Comments

  1. Schell Ross

    October 20, 2022 at 1:24 pm

    Do the peppercorns go into the brine or spices? How much do you use? They are listed in the ingredients but not in the brine or spice recipe.

    Reply
    • Arlene Mobley

      October 21, 2022 at 10:06 am

      Schell
      Sorry for the confusion. I seem to have left out the peppercorns by accident. They go in the jar with the pickling spices.

      Reply
  2. Lynn Price

    August 31, 2021 at 2:41 pm

    can you put these in a hot water bath to last longer?

    Reply
    • Arlene Mobley

      September 01, 2021 at 12:12 pm

      Lynn no this is not a recipe for canned tomatoes. But they will last for a couple of months in the refrigerator.

      Reply
    • Schell Ross

      October 19, 2022 at 6:01 pm

      What sized jar? Punt or quart? This sounds like a wonderful recipe, but I want the right proportion of spices for the jar so the taste isn’t overwhelming or too watered down. Please answer quickly. I really want to make these!

      Reply
      • Arlene Mobley

        October 21, 2022 at 10:07 am

        Schell
        8 oz. wide mouth mason jars is what I used.

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Arlene Mobley Food & Lifestyle Blogger


Hi, I'm Arlene Mobley the cook & photographer here at Flour On My Face. I have been cooking for my family for over 35 years. I love sharing recipes to help busy families get dinner on the table. Learn more here

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