Saturday, June 18, 2011

Dan Field's Pickled Green Cherry Tomatoes

Easy to make, here is a photo tutorial, the recipe is below.
This is a recipe that I stumbled upon years ago and for which I've been grateful ever since.  It suits me quite well in the spring, when the bounty of Sweet 100 cherry tomatoes begin to overwhelm and I over anxiously pick them before they turn, and again in the fall when I'm desperate to collect every last tomato from the vine before the frost.  I like having them in both seasons.  They are always welcome on picnic relish trays during the heat of summer, and such a wonderful taste of spring in a cocktail or salads during the fall and winter.
Nothing is quite so thrilling to a devoted gardener as that first tomato of the summer.
If you've never tried your hand at canning, preserving, or pickling, this is a great way to get your feet wet because truly, nothing is easier.
There is always something about pickling and canning that soothes my soul.  I love nothing more than pantry shelves full of  pickled and preserved items I've grown and harvested from my own garden.

Dan Field's Pickled Green Cherry Tomatoes
(adapted from Rick Field of Ricks Picks)
Eat these cherry tomato pickles as soon as they are ready -- 2 weeks. Ours were slightly sweet, gently sour, very crunchy and tasted of fresh tomato. They are delicious in a martini - the alcohol brings out the salty side of the pickle - but they are also very good with grilled pork tenderloin. Makes 6 pints.

For each pint jar:
2 cups (approximately) hard green cherry tomatoes, washed
2 bay leaves
1 teaspoon pickling spice (see note)
2 cloves garlic
1 dill head (or 3 sprigs fresh dill and 1 teaspoon dill seed)
1 slice onion
1/8 teaspoon celery seed

For the brine:
4 cups water
2 cups cider vinegar
1/2 cup Kosher salt

1. Sterilize jars and lids in a large pot of boiling water to cover for10 minutes. Using tongs, lift the jars and lids out of the hot water and place them on clean dishtowels on the kitchen counter.
2. Into each jar, as indicated above, place bay leaves, pickling spice, garlic, dill, onion and celery seed. Firmly pack tomatoes in each jar, to just below the fill line (the extruded line on the jar approximately 1/4-inch below the top of the glass). This can be tricky since the cherry tomatoes are so small. Don't skimp on the tomatoes and try to wedge them tightly in the jar to prevent shifting.
3. Bring the water, vinegar and salt to a boil. Pour the brine, still boiling, into the jars. The liquid should cover the solids--but only just cover them.
4. Wait 1-2 minutes to allow the brine to settle. If necessary, add a little more liquid to cover the tomatoes. Put on the tops and store for two weeks in the refrigerator or a cool, dark cupboard.

Note: The pickling spice I used came from Whole Foods and included mustard seed, cinnamon chips, allspice, dill seed, celery seed, bay leaf, mild chiles, cloves, caraway seed and ginger.
Peeking through the fence at the first bounty of the summer.
Books I recommend:
(Click on the book cover for more information)
The Joy of Pickling: 250 Flavor-Packed Recipes for Vegetables and More from Garden or Market (Revised Edition)The Complete Book of Pickling: 250 Recipes from Pickles and Relishes to Chutneys and SalsasThe Joy of Pickling: 200 Flavor-Packed Recipes for All Kinds of Produce from Garden or Market


Pat@Back Porch Musings said...

I've canned ripened cherry tomatoes. They are so pretty in the jar, but lots more work than the big tomatoes.:-)

I am sending this link to my daughter who grows cherry tomatoes. Maybe she will give it a try.

~~louise~~ said...

Oh Pattie, that peek through the fence is simply priceless. I'm just beginning to get flowers on my tomatoes. Unfortunately, I lost one of the heirloom varieties. I'm thinking it was just too wet this Spring for it.

Your pickled tomatoes look lovely. I'd be fibbing if I said I were going to attempt them. However, my daughter is coming for a visit in July, she's the jamin' pickler in the family. I'm going to save this for then because I must try one in a Martini:)

Thank you so much for sharing...

P.S. We're playing the Picnic Game over at my place. You know the one, I'm going on a picnic and I'm bringing..." Please come play!!!

P.SP.S. Sorry to make this so long:) My books are on shelves throughout the house organized according to slected categories. The leaflets, booklets and die-cuts are stored in binders, at least 30, I think. Most are organized according to the month I think I will use them. I also have every book in a database, Whew:)

Marlis said...

This looks soo great. There are always those early birds and then the stragglers.. what a great way to enjoy them. Many Blessings, Marlis

Dianne said...

Thanks for sharing what looks like a wonderful recipe. I am going to try this! Dianne

The Tablescaper said...

Such a wonderful way to preserve nature's bounty. Thanks for being a part of Seasonal Sundays.

- The Tablescaper

Snap said...

Your post brought back memories for me. My mother and I used to pickle green tomatoes every year. Delicious! Thanks for the reminder and the recipe!

Thoughtfully Blended Hearts said...

Cherry tomatoes are so prolific this is a wonderful idea. We get tired of them fairly quickly so this will be a great way to not waste them!!! Thanks for the recipe!!!

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Pondside said...

Those sound delicious - and I love the idea of putting one into a martini.

Lynn said...

Your pics are beautiful! I'm bookmarking this for the end of season-thanks:@)

Vanessa Coppa said...

I enjoy fried green tomatoes, but have never tried pickling them. Thanks for the recipe! I'll have to try this.

black eyed susans kitchen said...

I love green pickled tomatoes...will have to try this when they are ready this year. It made a beautiful mosaic.

Life Images by Jill said...

I don't know about pickled tomatoes - but my mum used to make green tomato chutney when they had an over-abundance - delicious!

Sanghamitra Bhattacherjee(Mukherjee) said...

Beautiful space you got unique and fresh! Stunning captures!
Hope to see you on my blog:)

Candy @ The Little Round Table said...

Oh YUM! Perfect recipe and lovely garden.

Thanks for coming to the garden party,

genie said...

Your mosaic of all the green tomatoes is fabulous...a very different mosaic and an especially pretty one. I love it. The way you designed the placement of the photos is great. Love your whirring the recipe. Happy canning, Genie