Peggi Anne Tebben


One year, well actually several years for a while back, we had so many tommy toe tomatoes coming off they were up to our Yang-Yangs. Being a pickler I thought I must be able to do something with these, so I looked through all my pickling books & came up with this recipe. They look like olives in the jar but are really salty, sour. Great on an appetizer tray.

This is from a Storey Publishing Bulletin A-91 called Pickles & Relishes

★★★★★ 3 votes


4 cups green cherry tomatoes
1 clove garlic
1/2 tsp. mixed pickling spices
1 fresh dill head or 1 tsp. dill seed
1 small piece hot red pepper (optional)
2 qts. water
2 cups white vinegar
1 cup pickling salt


1Wash tomatoes but do not peel or core. Pack loosley in a quart jar.
2Add garlic, picling spices, dill & pepper.
3In a medium size saucepan, combine water, vinegar & salt. Bring to a boil & stir to dissolve salt.
4Pour hot brine over tomatoes in jar, leaving 1/4" headspace.
6Allow to cure 6 weeks before eating.
7Keep refrigerated after opening.
8Peggi's note:
This says, "Yield: 1 quart" but can't be right because it calls for 2 quarts of water alone. I have in ( ) on this recipe the measures halved & quartered : water, vinegar, & salt. The other stuff is for 1 quart, all above the water. Can't believe they made that mistake.