Pickled Green Cherry Tomatoes

Pickled Green Cherry Tomatoes
The staff garden is producing a plethora of cherry tomatoes. There are so many that there wasn't any harm in picking a pint or two to try pickling. The results were fantastic and the process was easy.


  1. Combine water, vinegar and pickling salt in a saucepan and bring to a low boil. Stir until salt is dissolved.
  2. Place tomatoes, pepper, garlic and spices in glass jars, leaving about 1/2 inch of head room.
  3. Pour enough brine into each jar to cover tomatoes but allowing for about 1/4 inch of space from the top of the jar.
  4. Screw on lids and allow to cool.
  5. These will keep in the refrigerator for about 1 month. You can also process the jars in a hot water bath for longer storage.


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