How To Pickle Cherry Tomatoes: Easy Recipe, Tips, And Troubleshooting
Views: 32
Not sure about canned pickled cherry tomatoes? Let us change your mind! These sweet, tangy, flavor-packed bites are perfect for just about everything. Need a bright pop of color for your charcuterie board? These little gems deliver. Want to wow your guests with something unique on your holiday table? Just pull out a jar of these pickled beauties, and watch everyone reach for seconds.
What makes this cherry tomatoes recipe stand out is the fresh, simple ingredients that bring it all together. Garlic, dill, parsley, and whole black pepper add incredible aromas to every jar, while honey and sugar balance the tang of white vinegar. You’ll have pickling brine so delicious, that you might find yourself sipping it straight from the jar!
Still feel unsure, or wondering how to pickle cherry tomatoes? Don’t worry—we’ve got you covered with our canned cherry tomatoes recipe. This beginner-friendly pickling recipe is easy to follow and guaranteed to make you feel like a canning pro.
Cherry Tomatoes vs. Grape Tomatoes: Which is Better for Canning?
Cherry and grape tomatoes might look alike, but they have some big differences that can change how your canned tomatoes turn out. Let’s break it down so you can pick the best option for this recipe.
- Cherry tomatoes are small, round, and super juicy. They’re naturally sweet and have thin skin, which means they soak up the brine really well. If you’re looking for bold flavors and softer tomatoes, cherry tomatoes are perfect for pickling and canning. To make this canning recipe we used cherry tomatoes.
- Grape tomatoes, on the other hand, are oval-shaped and firmer, with thicker skins. They aren’t as juicy and have a milder flavor. Because of their firm texture, they hold their shape better when cooked or canned. If you like your tomatoes to stay intact and less watery, grape tomatoes is a better choice.
A secret to making just the right amount of brine
We’ve got a secret to help you make the just the right amount of pickling brine. Forget about guessing how much brine you need based on the weight of your tomatoes—that often leads to having too much or too little.
Instead, try this: Fill your jars with the spices, aromatics, and tomatoes first. Then, measure out the brine based on how many jars you’ve filled. This way, you’ll waste less sugar, salt, and vinegar and get the perfect amount of brine every time.
Important Note About Jars for Canning Pickled Cherry Tomatoes
Cherry tomatoes are delicate and can easily fall apart or turn mushy if you process them for too long. To avoid this, we used 16 oz. (500 ml) Mason jars to can pickled cherry tomatoes. Smaller jars require less processing time, which helps keep the canned cherry tomatoes firm and flavorful.
Pickled Cherry Tomatoes Preparation steps:
Pickled Cherry Tomatoes Preserve Recipe
Ingredients
The brine amount depends on how many jars you’re using, not the weight of the tomatoes. Multiply the ingredients below by the number of jars you plan to fill. To fill one 16 oz. (500 ml.) jar you will need approximately ½ (230 g.) cherry tomatoes
- 250 ml 8 oz. water or more as needed
- ½ tbsp. salt
- 1 tbsp. sugar
- ½ tbsp. honey
- 1 tbsp. 7% pickling vinegar
- 1 garlic clove sliced
- 1 large floret fresh dill
- 1 ½ tbsp. chopped Italian parsley
- 4 whole black peppercorns
Instructions
- Sterilize the jars.
- Wash the cherry tomatoes and pierce each one with a toothpick to prevent bursting during pickling.
- In each jar, add 1 sliced garlic clove, 1 large dill floret (or up to 3 smaller ones), 1 ½ tbsp chopped Italian parsley, and 4 peppercorns.
- Pack the cherry tomatoes tightly into the jars.
- Bring a kettle of clean cold water to a boil. Pour the boiling water over the tomatoes and let them sit for 3 minutes.
- Carefully pour the hot water from the jars into a pot. To do so, hold the canning lid against the jar mouth to keep the tomatoes in place, or use a sprouting screen or Mason jar pour top.
- Multiply the amounts of salt, sugar, honey, and vinegar by the number of jars you’re using.
- Add measured out salt, sugar and honey to a pot with water and bring to a boil. Boil until the salt and sugar dissolve. Then add the vinegar and turn off the heat. This is your brine
- Pour the brine into the jars, leaving ½ inch of space at the top. Put on the lids and tighten the bands.
- Process the jars in a hot water bath or steam canner.
Notes
Processing time guidelines for hot water bath or atmospheric steam canners
Style of Pack: HotProcess Time at Elevations of: | |||
Jar Size | 0 – 1,000 ft | 1,001 – 6,000 ft | Above 6,000 ft |
Pints (16 oz, ~500ml) | 10 min | 15 min | 20 min |
Canning tools we use: If you are in the market for a reliable atmospheric steam canner, consider VKP brands made canners.
Want to learn more? Read our steam canners review.
Troubleshooting Tips
- Jars Don’t Seal: If your jars haven’t sealed after processing, check for cracks or check if you may have placed lids incorrectly. While you can try processing them again, we don’t recommend it because cherry tomatoes are quite delicate. Instead, refrigerate the jars. You can start using them after at least one week in the brine.
- Cloudy Liquid: If the liquid inside the jars looks cloudy, it’s probably because the cherry tomatoes burst and released their juices and seeds. This doesn’t affect the taste.
- Soft or Mushy Tomatoes: If your tomatoes are too soft or mushy, it might be because they were overripe. Next time, use firmer tomatoes to keep them from getting too soft during canning.
We can’t wait to learn how this preserve recipe worked out for you. Leave us a comment below, like us on X, Facebook, Pinterest and Instagram. And remember, sharing is caring!
Frequently asked questions
Can I use overripe tomatoes for canning?
It’s best to use fresh, firm cherry tomatoes for canning. Overripe tomatoes can be too soft and may not hold their shape as well during the canning process.
Why do I need to add vinegar?
Vinegar helps maintain the safety of the tomatoes during canning. It ensures the acidity level is high enough to prevent bacterial growth, like botulism. It’s essential for food safety.
How long do canned cherry tomatoes last?
When stored properly in a cool, dark place, your canned cherry tomatoes should last about 12–18 months. Always check the seals before opening to make sure they’re still safe to use.
How can I use these pickled cherry tomatoes?
Pickled cherry tomatoes are a great make-ahead side dish with many uses. Here’s how you can enjoy them:
- With Grilled Meats: Serve them alongside grilled meats for a tasty mix of flavors.
- Charcuterie Boards: Add them to a charcuterie board for a variety of tastes and textures.
- On Your Homemade Pizza: Use these pickled cherry tomatoes to make a pizza sauce or simply use them as a pizza topping.
You May also like:
-
Soy Sauce Pickled Cherry Tomatoes: Try Bold, New Pickle Flavor
Yes, you can make soy sauce pickled cherry tomatoes! They are a bold twist on traditional pickles, delivering an unexpected burst of umami and sweetness. Forget ordinary vinegar-based brines—this recipe… read more
-
Surprisingly Simple Solution For Your Unripe Tomatoes: Green Tomato Chutney
Got a garden full of unripe tomatoes and no idea what to do with them? We have a surprisingly simple solution for your unwanted harvest. Our Green Tomato Chutney canning… read more
-
How To Pickle Cherry Tomatoes: Easy Recipe, Tips, And Troubleshooting
Cherry tomatoes are the candy of the vegetable world, but they don’t last forever—unless you pickle them! Try this easy, beginner-friendly recipe for the perfect homemade holiday gift. Pickled and… read more
-
Fried And Pickled Sweet Banana Peppers: Recipe For Canning
Looking for a simple way to jazz up your charcuterie board? This fried and pickled sweet banana peppers recipe is your new go-to! These peppers are easy to can, so… read more
-
How To Make Pickled Roasted Bell Pepper
Pickled roasted bell peppers are a pantry staple, and making them at home is easy and rewarding. With rising prices and growing interest in food quality, now is the perfect… read more
-
What Is And How To Make Georgian Adjika Sauce a.k.a Hot Spicy Dip?
Adjika is spicy, garlicky, deeply aromatic, and savory. But is it a sauce, a dip, a relish, or a pesto? Whatever you call it, adjika—the best-known vegetable condiment from Georgia… read more
-
Easy Hungarian Lesco: Hearty Tomato – Pepper Stew Canning Recipe
Just as ratatouille brings France to life, lecho (lecso) is Hungary in a bowl. This rich, sweet-and-sour stew of tomatoes and peppers uses simple ingredients with bold, unforgettable flavors. Want… read more
-
A Better Way To Use Green Tomatoes – Pickle Them!
Let’s be honest, fried green tomatoes aren’t that special. Without the movie, we wouldn’t even be talking about them. So, what should you do with your green tomatoes? Make pickles,… read more
-
Spicy Dill Pickles Recipe For Open Kettle Canning Method
Craving heat? We’ve got it! We took our classic dill pickles recipe and turned up the heat to bring you the spicy pickles recipe for canning you’ve been asking for!… read more
-
Pickled Cucumber Salad With Spanish Sweet And Smoky Paprika
Curious about what else you can do with your pickling cucumbers? Try our pickled cucumber salad with carrots and a simple marinade—it’s sure to impress. Plus, it’s the ultimate make-ahead… read more