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Pickle those green tomatoes
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Two liters of pickled green tomatoes.
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PICKLED CHERRY TOMATOES
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Discovering a late-season boom of unripened tomatoes, my wife, Sherri, had her plan: a laundry basket with alternating layers of vegetables and newspapers sitting in the basement for the next few months. But I decided to take a stab at pickling the tomatoes, since they go wonderfully with good Jewish deli sandwiches and French charcuterie.
Pickled plum tomatoes always seem to be tough to the tooth, so I tried cherry tomatoes, which paid off -- they've proven to be tender and hold the flavors of the herbs.
-- Larry Roberts
- 4 cups green cherry tomatoes
- 2 Hatch red chile peppers or 4 dried chili peppers, such as arbol
- 6 large cloves garlic
- 4 bay leaves
- 12 peppercorns
- 1 tablespoon fennel seed
- 4 cups water
- 1 1/4 cups of white vinegar
- 7 tablespoons kosher salt
Wash the cherry tomatoes well.
In a pickling jar washed in hot water, layer in tomatoes with the peppers, garlic and herbs.
Mix the water and vinegar and bring to a boil, adding salt until dissolved.
Pour hot liquid over the tomatoes and close the jar.
The tomatoes should turn an olive green in 3 days and will be ready to taste.
They will be fully mature in a week.
-- Larry Roberts
First Published October 25, 2012 12:00 am
