Cherry Tomato Pickles
My tomato plants were overflowing but it is getting too cold for them to survive so I decided to pick them all yesterday before the rain came and pickle them! Having never pickled tomatoes before I searched the web and found lots of good info (thanks to Garden Betty). Here is what I did:
Wash and prep the cherry tomatoes. I quartered the big ones, halved the mediums and left the tiny ones whole.
In a large sauce pan bring a brine to boil using these ratios:
1 cup water: 1 cup white vinegar: 1 Tbs kosher salt
Fill a hot jar with pickling spice (the two recipes I used are below). Pack tightly with the prepared tomatoes. Pour hot brine over the tomatoes, leaving 1/2 inch head-space. Stir jar with a chopstick to release trapped bubbles.
Wipe rim clean, put the lid on and process in boiling water for 15 minutes.
Store in a dark place for three weeks. I will let you know how they come out!
1 tsp yellow mustard seeds
1 tsp celery seeds
1 tsp coriander seeds
1/2 tsp black peppercorns
1/2 tsp whole allspice
Dilly Garlic Pickling Spice:
2 tsp dill seeds
1 tsp black peppercorns
1 bay leaf
4 garlic cloves, peeled (I sliced mine)