I tasted my green cherry tomato-pearl onion pickles recently and I think they turned out very well. So I am passing on the recipe. Note that this same method could be used for many veggies, such as green beans, cabbage and cauliflower.
Ingredients:
- 6 oz green cherry tomatoes
- 6 oz pearl onions
- 3 garlic cloves
- 1.5 cups mixed cider vinegar and distilled white vinegar in a ratio of 3 to 1
- 2 dill sprigs
- 1/2 t black peppercorns
- 1/8 tsp dill seeds
- 1/8 t red flake chili
- 1/8 t coriander seeds
- 1/8 t nigella seeds
- 1 fresh bay leaf
- 1/3 cup sugar
- 1 T kosher salt
Notes:
Quantities here are for a single jar, which is all the storm drop I had on hand. Clearly the recipe can be multiplied for larger batches. Note also that I used distilled vinegar at 14% acidity, which gives a pretty snappy pickle. If you prefer a milder acidity, you can reduce the amount of distilled vinegar or use a lower acid level vinegar.
Procedure:
- Peel the garlic and onions. Wash the green tomatoes. Mix the salt and a couple tablespoons of warm water, then toss with the tomatoes, garlic and onions in a glass bowl. Cover and leave overnight in refrigerator.
- Next day, drain the tomatoes, garlic and onions and rinse under cold water. Let drain.
- Boil together the vinegar, sugar and salt. Pack the veggies, spices and herbs tightly into sterilized mason jars. Pour the hot vinegar mix over to fill the jars completely. Seal.
- Let the pickles sit for 4 weeks in a cool, dry location. They should be ready to eat!
