Go Back
Pickled Cherry Tomatoes
Print Recipe
No ratings yet

Pickled Cherry Tomatoes

Pickled Cherry Tomatoes are tasty little snacks that pack a punch.  They're perfect for salads and pasta dishes, or for snacking on right out of the jar.
Prep Time20 minutes
Cook Time10 minutes
Total Time10 minutes
Author: Ashley Adamant

Ingredients

  • 2 quarts cherry tomatoes
  • 2 cups white wine vinegar at least 5% acidity
  • 1- quart water
  • 1 tsp pickling salt
  • 4 cloves garlic optional
  • 4 sprigs rosemary thyme or other herbs of your choice
  • pickle crisp optional

Instructions

  • If canning, prepare a water bath canner, jars, and rings before beginning. The canner should be pre-heated to just barely simmering, around 180 F.
  • Wash your cherry tomatoes under cold water.
  • Wash and peel the garlic. 
  • With a thin metal skewer, carefully prick each tomato to prevent them from bursting.
  • In a large saucepan, combine salt, vinegar, and water.
  • Bring it to a boil and then reduce the heat to a simmer. Let it simmer for 10 minutes.
  • Pack the cherry tomatoes into hot jars, leaving a half inch of headspace. 
  • Add one clove of garlic and one sprig to each pint jar. 
  • If using pickle crisp, add 1/8 tsp to each jar pint jar.
  • Ladle the hot pickling liquid over the cherry tomatoes, leaving ½ inch of headspace. 
  • Remove any air bubbles that may have formed and clean the jar rims. 
  • Center the lids on the jars and adjust the bands to fingertip tight.
  • Place the filled jars onto a pre-heated water bath canner. Make sure the water covers the jars by one inch. 
  • Adjust the heat to high, cover the canner, and bring the water to a rolling boil.
  • Process pint jars for 10 minutes (adjusting for altitude, see notes). 
  • Turn off the heat and remove the cover. 
  • Remove the jars from the canner. Don't retighten the bands if they’re loose. 
  • Let the jars cool for 12 hours at room temperature. 
  • Check to make sure the seals are tight, label the jars, and store. 

Notes

Altitude Adjustments

Water boils at a lower temperature at higher altitudes, so jars need to be processed a bit longer as you go up in elevation.  Here are the altitude adjustments for canning pickled cherry tomatoes:
  • For 0 to 1,000 Feet in Elevation - Process pint jars for 10 minutes, and quart jars for 15 minutes.
  • For 1,001 to 6,000 Feet in Elevation - Process pint jars for 15 minutes, and quart jars for 20 minutes.
  • Above 6,001 Feet in Elevation - Process pint jars for 20 minutes, and quart jars for 25 minutes.