Bright autumn leaves, the sun low in the sky, the desire to hoard foodstuffs for winter, a sudden craving for soup, not writing that novel but feeling guilty about it every single day. It must be November.
Green Cherry Tomato Refrigerator Pickles
Another summer over and it’s time to pickle the last of the cherry tomatoes. I realized too late that I haven’t got the recipe I used before. So instead I stared seer like into the bottom of the last remaining jar of last years’ pickles (see note below about how long these keep) and divined that I had most of the ingredients needed. I also sourced recipes because you need to follow certain safety rules when pickling (though clearly I scoff the how long will they keep rule).
I pulled from too many sources to remember but these are the two that stick out.
basic small batch recipe for pickled green tomatoes from food in jars
lots of info, alternate recipes, and a bountiful garden at garden betty
I made 5 cups of pickled tomatoes- basing the recipe on how many jars I could fill, it’s better to have too much brine than not enough so I made three cups, there was extra but kosher salt and white wine vinegar aren’t precious enough let that worry me.
ingredients
- whole green cherry tomatoes- big enough to have some seeds but still completely green
- equal parts white wine vinegar (5% acidity) and distilled water- estimating a cup of liquid per pint of pickles, this will vary depending on how tight the tomatoes are packed in the jar and their size, you need enough to cover the tomatoes completely.
- table salt- 2 tsps per cup of liquid (up this to 4 teaspoons for diamond and 1 tablespoon for Morton’s kosher)
- fresh garlic cloves- peeled and cut in half- four cloves per pint
- hot red peppers, either dried or fresh- two whole peppers per pint
- whole peppercorns- about a teaspoon per pint
- dill seed- about a half teaspoon per pint
- bay leaf-one per jar
- whole mustard seed-about a teaspoon per pint
directions
- Pick the tomatoes and measure them to see how many jars are needed, adjusting accordingly.
- Wash the tomatoes and sterilize the appropriate amount of jars and lids.
- Combine the vinegar, water, and salt and bring to a simmer
- Place garlic, red peppers, and other spices in the bottom of each jar and then top with the tomatoes, packing them as tightly as possible without crushing the tomatoes.
- Top each jar of tomatoes with the hot brine, poking with a chopstick to remove any air bubbles, add more brine if necessary and then seal the jars with the sanitized lids and bands.
- Refrigerate immediately.
- The flavor will take at least a week to develop, I like to aim for a minimum of two.
How long will they keep? by the book, a month though most agree that three is probably safe. I’ve had pickles in the fridge for a year but that is my choice- the risk of Listeria is there. If you’re pregnant don’t risk it, if you are a wee child don’t risk it. I’d say if you are ‘elderly’ you shouldn’t risk it either but I’ve had more than one spirited debate (the word debate meaning I nod my head and try and get a word in) with the ‘elderly’ about how long their canned goods/preserves are good for and I know it’s a losing battle. If you learned to drive before seat belts you don’t give a hoot about Listeria. I do wash the tomatoes and sanitize the jars and never ever go below a 1:1 ratio for water and vinegar.

Green Cherry Tomato Refrigerator Pickles
Ingredients
- whole green cherry tomatoes- big enough to have some seeds but still completely green
- equal parts white wine vinegar 5% acidity and distilled water- estimating a cup of liquid per pint of pickles, this will vary depending on how tight the tomatoes are packed in the jar and their size, you need enough to cover the tomatoes completely.
- salt- 2 teaspoons per cup of liquid I used 1 1/2 tablespoons diamond crystal salt, if using Morton’s kosher 1 tablespoon should be plenty
- fresh garlic cloves- peeled and cut in half- four cloves per pint
- hot red peppers either dried or fresh- two whole peppers per pint
- whole peppercorns- about a teaspoon per pint
- dill seed- about a half teaspoon per pint
- bay leaf-one per jar
- whole mustard seed-about a teaspoon per pint
Instructions
- Pick the tomatoes and measure them to see how many jars are needed, adjusting accordingly.
- Wash the tomatoes and sterilize the appropriate amount of jars and lids.
- Combine the vinegar, water, and salt and bring to a simmer
- Place garlic, red peppers, and other spices in the bottom of each jar and then top with the tomatoes, packing them as tightly as possible with out crushing the tomatoes.
- Top each jar of tomatoes with the hot brine, poking with a chopstick to remove any air bubbles, add more brine if necessary and then seal the jars with the sanitized lids and bands.
- Refrigerate immediately.
- The flavor will take at least a week to develop, I like to aim for a minimum of two.
Is there any reason why you can’t make this recipe and can them using the water bath method? I’m new to pickling/canning and don’t always understand why some things are just meant for one method or the other.
This recipe sounds awesome though and I’m excited to try it either way. Thank you!
Sorry for the delayed response. Welcome to the wonderful world of pickling! As you have probably already determined, yes, you can use the water bath method. I like the tomatoes as crisp as possible so I skip that step but the food in jars recipe linked above includes a water bath.
This was just what I was looking for! I planted two cherry tomato plants and they have born copious little red fruit but now it is mid September and there are a lot of green ones left and I thought Maybe pickles but had never heard nor read of such!! So thanks for publishing this recipe! I am sure I’ll be adding to it or playing with it but Thanks any whay!!
How long are these good once refrigerated, after the one to two weeks for flavor pass?
Hi Christine,
As I mentioned above in “how long do they keep.” one-three months by the book. So another 3-11 weeks time on the by the book safe side. I’ve kept them for almost a year but the risk of Listeria is there. You could certainly do a hot water bath after filling the jars for safety sake but the tomatoes won’t be as crisp.
Hope this helps. Thanks, Melinda
2 tbls seems like a lot of salt per cup of liquid
That’s because it is. I updated for the various types of salt. Thank you so much for pointing this out. I’m mortified but grateful.
Do you have to use distilled water or is tapwater OK?
I used tap water – filtered. Our water is pretty neutral (and tasty) here, if yours isn’t then I would err on the side of caution and use distilled.
Hi Melinda,
When I filled my jars the tomatoes and pepper floated to the top. therefore the top layer wasn’t fully covered in brine. Will they still be ok?
Hi Sabrina,
That happens sometimes, if the jars and lids were sterile you should be fine. 🙂
Can I use red wine vinegar instead of white?
you can, it might affect the color of the tomatoes though.
How about adding a bit of sugar for that lovely salt sugar vinegar pepper combo? And please could you explain an easy way to seal jars 🙂
I haven’t had green tomatoes in a few years so I’ve been making this https://www.recipefiction.com/2017/10/a-peck-of-pickled-peppers-sweet-hot-cherry-bombs.html#recipe
Which does use sugar and also explains the hot water sealing in a bit more detail. I don’t see why you couldn’t add sugar to these but I always consult official sites like those linked in the cherry bomb pickled pepper recipe.
Cheers Melinda 🙂
And what does ft mean please?
“adjust lids and boil completely submerged for 10 minutes below 1000ft, 15 minutes up to 6000ft, and 20 minutes above 6000 ft.”
Feet- specifically feet above sea level
when you put them directly into the fridge do they seal? do you keep them in the fridge when they are sealed?
I seal the jars right after adding the brine and then refrigerate. HOpe that helps.