Pickled grape tomatoes

4 servings
15 min
45 min
Very Easy




  • Wash the grape tomatoes and drain them to dry. Combine the salt, white wine vinegar, cider vinegar, water, and whole garlic in a medium saucepan and bring to a boil, then simmer for 10 minutes.
  • Prick the grape tomatoes with a paring knife to help prevent them from splitting or cracking. Then pack the grape tomatoes in hot 1-pint jars and leaving a ¼-inch headspace.
  • Ladle the warm pickling liquid leaving a ¼-inch headspace, and be sure to add two cloves of garlic to each jar and one rosemary sprig.
  • Remove any air bubbles, and then place the two-piece lids and rings onto each jar.
  • Process the jars in a boiling-water canner pot with 1 to 2 inches of water covering the tops of the jars for 10 minutes at 212° F with the canner lid on.
  • Turn off heat and remove lid from pot, allow the jars to sit in the hot water for 10 more minutes, then remove the jars and allow them to cool on a kitchen towel for 12 to 24 hours.
  • Label and date then store the jars of pickled grape tomatoes for up to 1 year.

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I’m just curious, a full quart of water per 4 pint recipe? I’m making these this morning, and 7 cups of liquid seems like a lot for 4 pints. I’m just double checking to be sure that it isn’t a typo. Thank you !!! I look forward to trying these!!


You may have a little liquid left over, which is better than not enough.



Hands down one of the easiest canning recipes, and the taste is subtle and explosive at the same time. Thanks so much - this will be my favorite go to recipe for our cherry tomatoes! Thank you!

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