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Pickled Cherry Tomatoes?

21 years ago

Has anybody pickled cherry tomatoes before? What were they like? What did you use them for? What's your favourite recipe?

I've actually got quite a lot of recipes here, so I'd only be interested in YOUR TRIED AND TESTED recipe(s).

Featured Answer

The_Grub

21 years ago

Got nothing to add but a pickled liver.

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Comments (11)

jbrules
21 years ago
Yes I have done them for the first time this year and they turned out really nice.
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Welcome to the forum, Buckeyefan. This is definately the place to learn about canning and other forms of preserving. You can put the cherry tomatoes up as preserves if you like. Yellow Pear, a fairly popular cherry tomato, goes back at least to 1750, and was typically used as a preserve. Here's a recipe: Tomato Preserves 1 tbls mixed pickling spices 1 piece ginger root (about an inch) 4 cups sugar 1 cup thinly sliced lemon 3/4 cup water 1 1/2 quarts (2 1/2-3 lbs) cherry tomatoes, halved. Tie spices in a cheesecloth bag; add to sugar, lemon, and water in a large sauce pot. Simmer 15 minutes. Add tomatoes and cook gently until tomatoes become transparant, stirring occasionally to prevent sticking. Cover and let stand 12-18 hours in a cool place. Remove spice bag. Drain; reserving syrup. Boil syrup 2-3 minutes or longer if too thin. Add tomatoes and lemon; boil 1 minute. Pour hot into hot jars, leaving 1/4 inch headspace. Adjust caps. Process in boiling water bath 20 minutes. Yields about 6 half pints. You can also check various chutney recipes, and adapt them as necessary to use halved or quartered cherry tomatoes.
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I've never canned fridge pickles? Thought that was part of the point was that you don't do the canning. But anywho, I dug through my notes. I was processing so much at that time, heh. Turns out this was the lacto-fermented batch, not a straight up fridge pickle batch. So the previous note about how I processed them is wrong, that was a different something, lol. So what I did was at the end of the canning night- I water bath pickled a few jars of green cherry tomatoes, and was pretty wiped out to do another batch.I brought the jars up to a brief boil while I prepped up the tomatoes. Pulled jars out of hot water,. into each jar went 2t mustard seed, 1t peppercorns, 1t dill seed , 1/2t hot pepper flake, 1 bay leaf, and a couple small whole fresh garlic cloves. Brine was 10 cups water, and 50 grams of salt, I used 30 grams of canning salt, and 20 grams of large flake sea salt. Brought briefly up to a boil and salt added in, then cooled down to room temp before pouring over the tomatoes. Weights went into the top of the jars, then the jars got capped with clean coffee filters bonnets. Sat on the counter for 4 days or so till they stopped bubbling. Then they got their solid cap and ring, and went into the back of the fridge. This was in October.
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After reading comments here.. I went back through my processing notes to make sure I knew which jars they were. Turns out they are lacto-fermented jars, not processed jars. I was thinking of the wrong batch when I wrote earlier. It had been a long few days of processing several bushels into various stuff. So what I did was at the end of the canning night- I water bath pickled a few jars of green cherry tomatoes, and was pretty wiped out to do another batch.I brought the jars up to a brief boil while I prepped up the tomatoes. Pulled jars out of hot water,. into each jar went 2t mustard seed, 1t peppercorns, 1t dill seed , 1/2t hot pepper flake, 1 bay leaf, and a couple small whole fresh garlic cloves. Brine was 10 cups water, and 50 grams of salt, I used 30 grams of canning salt, and 20 grams of large flake sea salt. Brought briefly up to a boil and salt added in, then cooled down to room temp before pouring over the tomatoes. Weights went into the top of the jars, then the jars got capped with clean coffee filters bonnets. Sat on the counter for 4 days or so till they stopped bubbling. Then they got their solid cap and ring, and went into the back of the fridge. This was in October. I think I'm a bit alarmed because this is the first time doing something like this has resulted in a cloud like it has. I regularly will lacto-ferment carrots, and have done summer squash. And I have fridge pickled a whole ton of stuff. And of course hot water bath processing, but that's a whole nother pickle. But never seen a cloud before. Good to know it seems like a good thing and not a yucky thing.
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A guest who came into the garden center I work at brought me a huge box of different types of tomatoes a month or so ago. Didn't know what to do with all of the cherry tomatoes so thought I'd try pickling them from a recipe I got either on here or the Ball Blue Book. Decided to try a jar tonight to see what they tasted like. OMG! I love them! Stood and ate all that were in the half pint jar. Definitely a keeper. Almost like candy. Next year will can a lot of them. May have to watch for a good sale on cherry tomatoes before then, because the few pints I canned won't last that long. Just goes to prove you should try out new things. Madonna
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ozmantis
21 years ago
Well, why didn't I think of that. I have been feeding them to the chooks.
Spatzbear
Original Author
21 years ago
Thanks for your input. Here's the result. I'll only know in 4-6 weeks whether they taste nice. If not, I'll scatter them all over the place as decorative pieces.

{{gwi:2115350}}
ozmantis
21 years ago
Dear Dept of Garden Gluttany, recipe please?
Spatzbear
Original Author
21 years ago
Sure.

2 cups water
2 cups white vinegar
1 Tsp salt
1 TBsp sugar

Bring to the boil.

In the meantime put 2 peppercorns and 1 clove of garlic (peeled) in clean, sterilised jars. Fill with cherry tomatoes (prick them so that they can absorb pickling liquid). Pour hot vinegar mixture into jars. Seal. Wait 4-6 weeks before eating.

I'm sure you could vary the amount of spices (more salt, less sugar), and/or add different spices. You could also add some herbs to the jars. You could probably vary the vinegar/water ratio, too. More vinegar, if desired.

Have fun. :)
ozmantis
21 years ago
Thanks Spatz, and BTW, I have the Polar Baby seeds ready to post off tommorow. My first poked its head up this morning.

Cheers
Richard
Raymondo
21 years ago
Love the Promite jars Spatz! Contents look good too!
wishful
21 years ago
so they are not processed in the vacola? they look really good. how long do you thing they'd last on the shelf in Brisbane (hot summers)?
ozmantis
21 years ago
Wishful I think the vinegar would act as a food preservative and you could keep them for years, but I doubt they would last that long.
I did on largish jar of them this morning and added a hot chillie as well as the garlic and peppercorns. Very quick and easy and they look great.

Mantis
bcskye
7 years ago
Bumping this because I received a ton of cherry tomatoes day before yesterday and would like to pickle some. Not dill pickled. Seems to me that more recently someone posted a picture of their pickled cherry tomatoes and the recipe. I would like to water bath can them. I also received eight large zucchini so zucchini relish, candy and frozen shreds for bread and to toss into soups this winter. Don't think there's enough cukes for anything other than fresh eating. There's also a ton of regular sized tomatoes to make into sauce and can. They also added enough corn past it's prime for my chickens and ducks. Yes, Annie, two ducks have been added to my critters. One Pekin drake I inherited and a female Pekin I got so he would have a companion.

Madonna

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