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. Perfect for preserving those end of season green cherry tomatoes.
Green Cherry TomatoesPickling Salt | Cloves GarlicBlack PeppercornsFresh Dill | Red Pepper FlakesJalapeno Peppers5% white vinegar5% Apple Cider vinegarFiltered Water | SugarPickling Salt
Place garlic, pickling spice, red pepper flakes, dill, and jalapeño slices into each pint jar. Pack green tomatoes tightly, poking or slicing skins slightly to help the brine penetrate and flavor them evenly.
Prepare the pickling brine by bringing it to a boil on the stove. Once hot, carefully pour the brine into each jar using a funnel, leaving ¼ inch headspace at the top.
Release trapped air bubbles by sliding a plastic canning tool or wooden chopstick along the inside of each jar. Add extra brine if needed so the tomatoes are fully submerged before sealing.
Wipe jar rims clean, apply lids and rings, then cool jars on a towel. Refrigerate once cooled. Let flavors develop for seven days, though tomatoes can be eaten sooner if desired.