Green Cherry Tomato Refrigerator Pickles

Course Gluten free, Side Dish, Snack
Cuisine Vegetarian


  • 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


  1. Pick the tomatoes and measure them to see how many jars are needed, adjusting accordingly.
  2. Wash the tomatoes and sterilize the appropriate amount of jars and lids.
  3. Combine the vinegar, water, and salt and bring to a simmer
  4. 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.
  5. 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.
  6. Refrigerate immediately.
  7. The flavor will take at least a week to develop, I like to aim for a minimum of two.