Recipe by evelyn/athens
This is a recipe supplied by Marg CDN at another site and is attributed to Nicole Okun. I think a lot of you might be interested in using up your green cherry tomatoes in this way - apparently very good in a martini!
Top Review by brew
Delicious! This was my first attempt at pickling and what an easy recipe! I didn't have tiny tomatoes, but did have a large tomato plant heavy with green fruit that had fallen over in a storm. Since it hasn't been a hot summer here and the plant was laying in the shade, I thought I'd pickle what I could find since they wouldn't have time to rippen. I picked 6 lbs of various sized greens, and yeilded 12 pints of pickles - essentially trippling the recipe. I wasn't sure how many batches I could get, so I still made one batch of brine at a time, but it was easy to process one and prepare the next. The only change I made was to use pint jars, cut the fruit into long thin moons and use 1 whole garlic, 1 sprig of dill and a bit of hot red pepper in each jar. Two of the 12 didnt' seal, so I got to enjoy those right away, and I can only imagine that these get better over time (though I'm not sure that's possible). Thanks for such an easy, tasty pickle!
- 4 lbs tiny green tomatoes
- 1 garlic clove, peeled and quartered
- 2 sprigs fresh dill
- 20 ounces water
- 10 ounces white vinegar
- 1 ounce salt
Directions See How It's Made
- Wash tomatoes and pack into clean quart jars.
- In each jar place 2 quarters of garlic clove and one spray of dill.
- Boil vinegar, salt and water together for 1 minute and pour over tomatoes.
- Leave 1/4" headroom and adjust lids.
- Process for 15 minutes in a boiling waterbath. Makes two quarts.