Pickled Green Tomatoes (+ Pickled Cherry Tomatoes)
Homemade Pickled Tomatoes – Learn the easy steps and best tips for how to quickly pickle a bounty of fresh green and cherry tomatoes from your summer garden!
Why We Love This Pickles Tomatoes Recipe
If you have an abundance of tomatoes this summer, and are looking for something different to make, other than stewed tomatoes and marinara, consider making Pickled Tomatoes for a unique and perky snack!
Pickling unripe green tomatoes is the most traditional method. However, you can pickle any type of tomato you like unripened or fully ripe and sweet! Today I’m sharing one recipe that you can use with firm green tomatoes or sweet cherry tomatoes.
You can pickle the tomatoes and refrigerate them for a bright fresh perky flavor, or you can follow proper canning procedures to store them long-term.
Pro Tip: If you are planning to can tomatoes, note that they will be cooked longer through the canning process and will have a softer texture and milder flavor.
Ingredients You Need
- Tomatoes – green tomatoes or cherry tomatoes
- Apple cider vinegar – slightly sweeter and more mild than white vinegar
- Water – to dilute the vinegar a bit
- Kosher salt – a coarse sea salt
- Granulated sugar – to balance the tangy and salty flavors
- Garlic cloves – peeled and smashed
- Whole peppercorns – so you get peppery essence, without lots of little pepper flakes
- Whole allspice – or whole cloves
Pro Tip: Cherry tomatoes are the perfect size and shape for pickling. Because the skin wraps all the way around, as opposed to ripe sliced tomatoes, as they soften in the pickling juice the tomatoes stay intact. Green tomatoes also stay intact because they are so firm. However, if you take soft juicy ripened tomatoes and try to pickle them, you often end up with mush. We suggest sticking with these two options for best results in this pickle recipe.
How to Pickle Tomatoes
Pro Tip: If you plan to can your tomatoes using a traditional canning method, the first thing you’ll want to do is thoroughly sanitize the jars. Refrigerated pickle jars still need to be thoroughly cleaned (of course) but do not need to be fully sanitized.
If pickling green tomatoes, slice each tomato into eight wedges.
If pickling cherry tomatoes, use a toothpick or wooden skewer to poke a hole through the center of each cherry tomato, so the brine can penetrate the tomato flesh inside.
Set a small sauce pot over medium-high heat. Place the apple cider vinegar, water, salt, and sugar in the pot. Stir well, then bring to a boil.
Meanwhile, set out one quart jar or two pint jars. Pack the jars with the sliced green tomatoes (or whole cherry tomatoes) and add the garlic cloves, peppercorns, and allspice to the jars.
Once the pickling mixture has come to a boil, turn off the heat. Carefully pour the hot pickling liquid over the tomatoes, filling the jar close to the top, leaving only a ½-inch of space from the top rim.
Get the Complete (Printable) Pickled Green and Cherry Tomatoes Recipe + Video Below. Enjoy!
Refrigerator Method for Pickling
Screw the lid on the mason jar tight to seal, and allow it to cool to room temperature.
Then place in the refrigerator and allow the tomatoes to pickle for at least 48 hours before serving.
How to Can Homemade Tomato Pickles
If you plan to can the tomatoes for long-term room-temperature storage, make sure to wipe the rim of the jar with a wet paper towel before sealing it with a lid.
Set a large pot of water over the stovetop and bring to a boil. Use canning tongs to gently lower the jar(s) into the boiling water bath. Make sure there is at least 1-inch of water over the top of the lids after the quart jars are in the pot. Bring the water back up to a boil and simmer for 15 minutes.
Once the timer goes off, carefully remove the jars from the boiling water and allow them to cool to room temperature before storing.
Serving Suggestions
This pickled tomatoes recipe is good to use just about anywhere you would use regular pickles! They will brighten up a savory meal and balance out heavy flavors like fat and salt. It also goes great with salads or with meats and cheeses! Here are some of my personal favorites to pair with these tangy tomatoes:
Frequently Asked Questions
Yes, they are quite good for you! Tomatoes themselves are incredibly healthy fruits, full of minerals and nutrients. Pickled foods are especially great for gut health as they are rich in probiotics. However, there is also a fair amount of sodium per serving, so as with all pickles, green tomato recipes should be eaten in moderation.
No, firm unripe green tomatoes do not need peeling! Simply cut them into slices and toss them right into the jar, skin and all.
Both pickled green and cherry tomatoes are fabulous perky snacks and accompaniments to serve on sandwiches, burgers, hot dogs, salads, on pizzas, and on charcuterie boards, and as a garnish for a bloody mary. You’ll be amazed at how many other meals taste delicious with a side of these tangy tomatoes.
Refrigerator pickles will keep well unopened for up to six months. Fully canned shelf stable tomatoes will keep well sealed at room temperature for at least a year.
Once opened the tomatoes should be kept in the refrigerator and eaten within a month or so.
Want to mix up the flavor profile? Add in fresh dill, mustard seeds, celery seeds, bay leaf, fresh ginger, or red pepper flakes.
Looking for More Homemade Pickles Recipes? Be Sure to Also Try:
- Refrigerator Bread and Butter Pickles
- Quick Pickled Jalapeno Peppers
- Quick Pickled Red Onions
- How to Make Pickled Eggs with Beets
- Best Homemade Refrigerator Pickles
Pickled Green Tomatoes (+ Pickled Cherry Tomatoes)
Ingredients
- 1 – 1 ¼ pounds green tomatoes or cherry tomatoes
- 1 cup apple cider vinegar
- 1 cup water
- 2 tablespoons kosher salt
- 2-3 tablespoons granulated sugar
- 2 whole smashed garlic cloves
- 1 teaspoon whole peppercorns
- ¾ teaspoon whole allspice or whole cloves
Instructions
- If pickling green tomatoes, slice each tomato into eight wedges. If pickling cherry tomatoes, use a toothpick or wooden skewer to poke a hole through the center of each cherry tomato, so the pickling brine can penetrate the tomato flesh inside.
- Set a small sauce pot over medium-high heat. Place the apple cider vinegar, water, salt, and sugar in the pot. Stir well, then bring to a boil.
- Meanwhile, set out one quart jar or two pint jars. Fill the jars with the sliced green tomatoes (or whole cherry tomatoes) and add the garlic cloves, peppercorns, and allspice to the jars.
- Once the pickling mixture has come to a boil, turn off the heat. Carefully pour the hot pickling liquid over the tomatoes, filling the jar close to the top, leaving only a ½-inch of space from the top rim.
For Refrigerator Method
- Screw the lid on the jar, and allow it to cool to room temperature. Then place in the refrigerator and allow the tomatoes to pickle for at least 48 hours before serving.
Canning Instructions
- If you plan to can the pickled tomatoes for long-term room temperature storage, make sure to wipe the rim of the jar with a wet paper towel before sealing with a lid.
- Set a large pot of water over the stovetop and bring to a boil. Use canning tongs to gently lower the jar(s) into the boiling water. Make sure there is at least 1-inch of water over the top of the lids after the jars are in the pot. Bring the water back up to a boil and simmer for 15 minutes. Once the timer goes off, carefully remove the jars from the boiling water and allow them to cool to room temperature before storing.
Video
Notes
Use the serving slider in the recipe to adjust this recipe for multiple batches. Refrigerator pickles will keep well unopened for up to six months. Fully canned tomatoes will keep well sealed at room temperature for at least a year. Once opened the tomatoes should be kept in the refrigerator and eaten within a month or so.