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

Method:

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.

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This post is linked to:

Seasonal Sunday, Metamorphosis Monday, Mosaic Monday, Made by You Monday, This Week in My Garden and Outdoor Wednesdays