Dan Field’s Pickled Green Cherry Tomatoes

 

This recipe for pickled green cherry tomatoes, adapted from Rick Field of Rick’s Picks, has been a favorite of mine for years. It’s perfect for spring when Sweet 100 cherry tomatoes ripen faster than I can pick them, and in fall when I’m racing to harvest before the first frost. These pickles are a versatile delight—crisp, slightly sweet, and gently sour, with a fresh tomato flavor. They shine on summer picnic relish trays, in fall or winter salads, or as a unique martini garnish, where the alcohol enhances their salty tang. They also pair wonderfully with grilled pork tenderloin.

 

If you’re new to canning or pickling, this is an ideal recipe to start with—it’s simple and rewarding. There’s something deeply satisfying about filling pantry shelves with homegrown, preserved goods. These pickles are ready to enjoy after just two weeks and yield 6 pints.

 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 c. (approximately) hard green cherry tomatoes, washed

2 bay leaves

1 t. pickling spice

2 cloves garlic

1 dill head (or 3 sprigs fresh dill and 1 t. dill seed)

1 slice onion

1/8 t. celery seed

 For the brine:

4 c. water

2 c. cider vinegar

½ c. 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.

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Bacon Tomato Bites

 

This is a recipe of my late mother’s. She made these as far back as I can remember. They were always a huge hit, with everyone asking for the recipe. Everyone, that is, except me because I always thought they looked way too fiddly for my man hands. I got to thinking about these the other day when I was thinking about my mother because I still associate the two, and I thought I would give it a whirl. I used Melissa’s baby heirloom tomatoes because they are larger than cherry tomatoes, and the perfect size to use with the small end of a melon baller, making the cleaning out much less difficult than I anticipated.

 

The filling can be made ahead and refrigerated for stuffing tomatoes within a day or two. The tomatoes can be stuffed and stored in the refrigerator overnight; you decide which you prefer. They work equally well at a brunch as they do at luncheon, picnic, or dinner. I guarantee all who consume these are going to ask for the recipe. As an aside, these little rascals do tend to roll, so serving them in an olive dish just may not be a bad idea.

Bacon Tomato Bites

24 Melissa’s baby heirloom tomatoes
1 lb. bacon, cooked and crumbled
½ c. finely chopped scallions
2 T. grated Parmesan cheese
½ c. Duke’s mayonnaise
Freshly ground black pepper

Remove stems from tomatoes and, using a sharp knife, cut a thin portion of the top off. Carefully hollow out tomatoes using a small spoon, grapefruit spoon, or the small end of a melon baller, as I did, leaving a 1/8-inch thick shell. Invert the tomatoes onto a paper towel-lined plate, and allow to drain while you make the filling.

 In a medium bowl combine bacon, scallions, cheese, and mayonnaise; stir until well blended. Fill tomatoes with bacon mixture, top with freshly ground black pepper, and refrigerate for a number of hours before serving.

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