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.

As an Amazon Associate I earn from qualifying purchases.

Sweet & Spicy Pickled Cherries – Your Summer Must-Try

 

As a pickle enthusiast, I’m obsessed with all things tangy, briny, and bold – and these Sweet and Spicy Pickled Cherries are my new favorite! With cherry season peaking from May to August (and a bonus round in December), now’s the perfect time to turn juicy Bing cherries into a standout treat for your summer cheese boards, antipasto platters, or cocktail garnishes. Say goodbye to cornichons – these cherries steal the show! Quick to make, prep-ahead friendly, and storable in the fridge for up to a month, they’re a game-changer for summer picnics or festive holiday spreads.

Ready in under 15 minutes, these perfect for busy summer days.  They add flair to charcuterie, are delicious when paired with creamy cheeses — pair with brie or Gouda for a sweet-spicy kick, or you can use them garnish a cocktail — they give a G&T or Margarita an extra kick. Pack them in mason jars and tie a ribbon around the jar for a thoughtful, homemade present. You just may want to make a double batch. 

Pickled Cherries Recipe

Adapted from Epicurious

 ¾ c. distilled white vinegar

¾ c. water

2 T. granulated sugar 

2 T. brown sugar

2 t. whole black peppercorns

1 t. coriander seeds

1 cardamom pod

1 cinnamon stick

½ t. crushed red pepper flakes

1 lb. fresh Melissa's Bing cherries, stemmed and pitted

1 large sprig Melissa’s fresh rosemary

 In a medium stainless-steel saucepan, combine vinegar, water, sugars, peppercorns, coriander, cardamom, cinnamon, and red pepper flakes. Bring to a boil, stirring to dissolve sugars.  Lower heat to medium-low and simmer for 5 minutes.

 Strain liquid into a bowl, then return it to the pan. Add cherries and rosemary to the saucepan. Simmer until cherries are tender, about 3-5 minutes.

 Transfer cherries and rosemary to a 1-quart mason jar (or two smaller jars). Pour in enough pickling liquid to cover cherries.

 Cover and refrigerate. Store for up to 1 month. Strain before serving.

 Makes about 1 quart 

As an Amazon Associate I earn from qualifying purchases.