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



  1. Wash tomatoes but do not peel or core. Pack loosley in a quart jar.
  2. Add garlic, picling spices, dill & pepper.
  3. In a medium size saucepan, combine water, vinegar & salt. Bring to a boil & stir to dissolve salt.
  4. Pour hot brine over tomatoes in jar, leaving 1/4" headspace.
  5. Seal.
  6. Allow to cure 6 weeks before eating.
  7. Keep refrigerated after opening.
  8. Peggi'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.

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