Dan Field’s Pickled Green Cherry Tomatoes

 

This recipe for pickled green cherry tomatoes, adapted from Rick Field of Rick’s Picks, has been a favorite of mine for years. It’s perfect for spring when Sweet 100 cherry tomatoes ripen faster than I can pick them, and in fall when I’m racing to harvest before the first frost. These pickles are a versatile delight—crisp, slightly sweet, and gently sour, with a fresh tomato flavor. They shine on summer picnic relish trays, in fall or winter salads, or as a unique martini garnish, where the alcohol enhances their salty tang. They also pair wonderfully with grilled pork tenderloin.

 

If you’re new to canning or pickling, this is an ideal recipe to start with—it’s simple and rewarding. There’s something deeply satisfying about filling pantry shelves with homegrown, preserved goods. These pickles are ready to enjoy after just two weeks and yield 6 pints.

 Dan Field's Pickled Green Cherry Tomatoes

(adapted from Rick Field of Ricks Picks)

Eat these cherry tomato pickles as soon as they are ready -- 2 weeks. Ours were slightly sweet, gently sour, very crunchy and tasted of fresh tomato. They are delicious in a martini - the alcohol brings out the salty side of the pickle - but they are also very good with grilled pork tenderloin. Makes 6 pints.

For each pint jar:
2 c. (approximately) hard green cherry tomatoes, washed

2 bay leaves

1 t. pickling spice

2 cloves garlic

1 dill head (or 3 sprigs fresh dill and 1 t. dill seed)

1 slice onion

1/8 t. celery seed

 For the brine:

4 c. water

2 c. cider vinegar

½ c. kosher salt

Method:

1. Sterilize jars and lids in a large pot of boiling water to cover for10 minutes. Using tongs, lift the jars and lids out of the hot water and place them on clean dishtowels on the kitchen counter.

2. Into each jar, as indicated above, place bay leaves, pickling spice, garlic, dill, onion and celery seed. Firmly pack tomatoes in each jar, to just below the fill line (the extruded line on the jar approximately 1/4-inch below the top of the glass). This can be tricky since the cherry tomatoes are so small. Don't skimp on the tomatoes and try to wedge them tightly in the jar to prevent shifting.

3. Bring the water, vinegar and salt to a boil. Pour the brine, still boiling, into the jars. The liquid should cover the solids--but only just cover them.

4. Wait 1-2 minutes to allow the brine to settle. If necessary, add a little more liquid to cover the tomatoes. Put on the tops and store for two weeks in the refrigerator or a cool, dark cupboard.

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