Picture this: It’s late summer, and I’m standing in my garden, surrounded by an abundance of green cherry tomatoes. The vines are heavy with these tiny, tart orbs that refuse to ripen before the first frost. As I survey all of those green tomatoes, I recall the shelves of my mom’s root cellar lined with pickles and the bounty of the past summers harvest of fruit and vegetable. My mom never pickled green cherry tomatoes but why not?
That’s when inspiration struck. Why let these little green gems go to waste when I could transform them into a tangy, crunchy treat that would last well into the winter months? Thus began my adventure into the world of pickling green cherry tomatoes.
If you’ve ever found yourself in a similar predicament – overwhelmed by an unexpected bounty of unripe tomatoes – or if you’re simply curious about this delicious way to preserve the flavors of summer, you’re in the right place. In this blog post, I’ll share with you my method for pickling green cherry tomatoes.
Get ready to embark on a pickling journey that will not only save your unripe tomatoes from an untimely compost fate but also add a zesty, homemade condiment to your culinary repertoire. Trust me, once you’ve tasted these pickled green cherry tomatoes, you might find yourself secretly hoping for a few more unripe stragglers at the end of every tomato season!
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Key Takeaways:
Creative Preservation
Pickling green cherry tomatoes is an innovative way to preserve unripe tomatoes, reducing food waste and transforming them into a tangy, crunchy treat.Nutritional Benefits
Green tomatoes are rich in vitamin A, vitamin C, and fiber, and the pickling process promotes gut health by introducing beneficial bacteria.Customizable Flavors
Adjust the pickling brine by adding spices like dill, celery seed, garlic, or red pepper flakes, and customize the sweetness or sourness to your taste.Versatile Uses
Pickled green cherry tomatoes enhance various dishes, serving as toppings for pizza, additions to salads, or unique garnishes for drinks like Bloody Marys.Easy Preparation
Simple steps include puncturing the tomatoes, layering them with spices in jars, and pouring brine over them—quick refrigerator pickles can be enjoyed within days.Safety First
Proper storage is essential—refrigerator pickles last 2-3 months, while processed jars can be stored for up to a year. Always check for signs of spoilage before consuming.
SIS Tip for Pickled Green Tomatoes
To help the brine penetrate into the interior of your green tomatoes, they need to be poked all the way through. I use a cake tester for this process. Alternatively, you could use a toothpick; however, the cake tester is stronger and sharper than the toothpick. Just be careful that you place the tomato on a flat surface when puncturing it. Don’t try to hold it in the palm of your hand, or you might puncture your hand as well.
Nutrition of Green Tomatoes
Green tomatoes have similar nutrition to red tomatoes. They are a good source of vitamin A, beta carotene, important in maintaining good eye sight.
Vitamin C’s antioxidant properties are essential for your immune system and prevent cancer and dementia.
Their high fiber content is vital in digestion and preventing constipation.
The bacteria in pickled vegetables help our gut’s microbiome stay healthy.
Ingredients:
Green Cherry Tomatoes
Garlic: Fresh peeled garlic cloves. Adjust the amount depending on your love of garlic.
Pepper corns: Whole black peppercorns If you want optional spice add a pinch of red pepper flakes.
Dill: Use fresh dill if you have it. Sometimes the fresh dill has all gone to seed by the end of the summer. If you don’t have fresh use a 1/2 tsp of dill seed per pint jar.
Celery seed: Use whole celery seeds
Pickling Brine: Water, Salt, and White Vinegar
Step by Step Instructions
Make the Brine:
- Mix the vinegar, water, and salt.
- Heat until the salt is dissolved and then let it cool to room temp before adding to the jars with the tomatoes.
Make the Green Cherry Tomato Pickles.
- Prepare the tomatoes by poking them all the way through with a sharp object like a cake tester or a long toothpick.
- Fill each jar half full with the punctured green cherry tomatoes.
- Add a generous pinch of the peppercorns and celery seeds. Add several pieces of raw garlic and a small bunch of fresh dill weed.
- Finish filling the jars to 1 inch from the top with more tomatoes.
- Add more of the spices and dill.
- Pour the cooled brine over the tomatoes. Make sure you add enough to cover the tomatoes.
- Add a lid and ring to each jar and place in the refrigerator
- These pickles are refrigerator pickles and will last in the fridge for 2-3 months only.
- If you want the jars to seal, pour hot brine over the tomatoes. The jars will seal as they cool. They can be stored in a cool, dark cupboard for up to a year.
FAQ for Pickled Green Cherry Tomatoes
Why should I pickle green cherry tomatoes?
Pickling green cherry tomatoes is a great way to preserve them before they ripen. It’s an excellent method to reduce food waste and enjoy a tangy, crunchy treat. Pickled green cherry tomatoes make a delicious addition to salads, sandwiches, or as a stand-alone snack.
How long should I wait before eating the pickled green cherry tomatoes?
For the best flavor:
- Quick pickles (refrigerator method): Wait at least 24-48 hours before eating to allow the flavors to develop.
- Processed pickles (water bath method): Wait at least 2-3 weeks before opening to allow the flavors to fully develop and the tomatoes to pickle properly.
Remember, quick pickles should be stored in the refrigerator and consumed within 1-2 months, while properly processed pickles can be stored in a cool, dark place for up to a year.
Can I add other vegetables?
Yes, you can add other vegetables to your pickled green cherry tomatoes for extra flavor and variety. Some popular additions include:
- Sliced onions
- Bell pepper chunks
- Whole garlic cloves
- Sliced carrots
- Celery sticks
Just make sure to cut the vegetables into similar sizes for even pickling.
What types of vinegar work best for pickling?
While you can use various types of vinegar, the most common choices are:
- White vinegar: Provides a sharp, clean flavor.
- Apple cider vinegar: Offers a slightly fruity taste.
- White wine vinegar: Gives a milder, more delicate flavor.
- Rice vinegar: Imparts a subtle, sweet taste.
Ensure that your vinegar has at least 5% acidity for safe pickling.
How can I adjust the sweetness or sourness of my pickled green cherry tomatoes?
To adjust the flavor profile:
- For sweeter pickles: Increase the amount of sugar in your brine.
- For more sour pickles: Increase the ratio of vinegar to water in your brine.
- For a balanced flavor: Use equal parts vinegar and water, and adjust sugar to taste.
Remember to make small adjustments and taste test before making large batches.
What are some creative ways to use pickled green cherry tomatoes?
Pickled green cherry tomatoes are versatile. Try these ideas:
- Garnish for Bloody Marys or martinis
- Chopped in tuna or chicken salad
- Added to charcuterie boards
- Blended into a tangy salsa or relish
- Used as a pizza topping
- Served alongside grilled meats or fish
- Incorporated into pasta salads
How do I know if my pickled green cherry tomatoes have gone bad?
Signs that your pickled green cherry tomatoes have spoiled include:
- Mold growth on the surface or inside the jar
- Cloudy or slimy brine
- Off-putting or foul odor
- Fizzing or bubbling when the jar is opened (if not intentionally fermented)
- Changes in color or texture of the tomatoes
If you notice any of these signs, it’s best to discard the entire jar to avoid foodborne illness. Always practice proper canning and storage techniques to ensure safety.
Pickled Green Cherry Tomatoes
Ingredients
- 4 lbs green cherry tomatoes
- 1 tsp peppercorns
- 1 tsp celery seed
- 6 garlic cloves cut into quarters
- 1 bunch Fresh Dill
Brine
- 2 cups water
- 2 cups vinegar
- 2 tsp sea salt
Instructions
Make the Brine and let it cool
- Mix together the vinegar, water, and salt.
- Heat until the salt is dissolved and then let it cool
Pack the green tomato pickles.
- Prepare the tomatoes for pickling by puncturing them all the way through with a sharp object like a cake doneness tester or long toothpick.
- Fill each jar ½ full with green cherry tomatoe
- Add a generous pinch of the peppercorns, and celery seed. Add the garlic from 1 clove. Add a small bunch of dill.
- Finish filling the jar with green tomatoes and repeat the seasonings.
- Pour the cooled brine over the tomatoes until all they are covered.
- Add a lid and a ring and put in the refrigerator.
- Pickles are ready in a week and will last 2-3 months in the refrigerator.
