#SundaySupper: Pickled Green Tomatoes

This week the #SundaySupper crew is posting about saving summer flavors by preserving: canning, freezing, etc. This household love pickles!

We love them so much we even go to Happy Girl Kitchen and help them pickle their bounty. They host a Pickle Your Resolutions event every December 31st; it's part of our family New Year's Eve tradition. D loved making Jalapeno Pickles for them last summer; R loves making Homemade Kimchi to top his burgers; and I think that Pickled Blueberries are the cat's meow. They add a little something special and unexpected to roasted fish. You get the idea.

One day last week the Enthusiastic Kitchen Elf came home from my parents' house with a box full of green cherry tomatoes and pockets full of pears. Mom, he gushed, I want to make pickled tomatoes and pear jam tonight! 

Well, we were busy that night, so I stalled him. But his enthusiasm didn't wane, so we did it. Here we go: pickled green tomatoes from my parents' friend's garden. I found several different versions of this recipe and melded a few together for my own batch. I accidentally forgot to add in a few tablespoons of sugar, but I found several pickle recipes without sugar. So, I didn't fret too much.

Ingredients

• firm green cherry tomatoes (we had enough to fill 8 half-pint jars)
• 2-1/2 C water
• 2-1/2 C white vinegar
• 1/2 C garlic salt
• 4 garlic cloves, peeled and halved
• whole coriander seeds
• 8 bay leaves

Procedure

Bring water, vinegar, and salt to boil in a non-reactive saucepan. Boil for 5 minutes. In the meantime, poke a hole with a toothpick or skewer in each of the cherry tomatoes so that the brine can penetrate the thick skin.

In the sterilized jars, place half a garlic clove, 1 bay leaf, and a pinch of coriander seeds. Pack in the tomatoes tightly to within 1/2" of the top. 

Pour boiling brine over the tops of the tomatoes. Wipe rims, position lid over the top and screw rings on just until they hold tightly.

Place jars in a large pot and fill with water to cover jars.  Cover the pot and place pan over high heat.  Allow water to come to a rolling boil, leave lid on, and boil hard for 15 minutes.

When the 15 minutes are up, shut off heat, remove lid and allow the jars to sit in the hot water for another 5 minutes.  Remove jars to a cooling rack and allow to cool, undisturbed. I heard mine seal within 5 minutes of being removed from the pot. But I left them alone overnight.

When jars and their contents are completely cooled, wipe them down with a clean, damp cloth and store in a cool, dry place.  The pickled cherry tomatoes will be ready to eat in 4 weeks.

Here's what the rest of the crew shared.


Learn how to …

• Dry Fruit - No-Dehydrator-Needed from Take A Bite Out of Boca 
• Freeze Cherries from Pies and Plots
• Freeze Herbs from Rhubarb and Honey 
• Make Freezer Harvest Soup Kits from Cindy's Recipes and Writings 
• Make Pesto Cubes from The Not So Cheesy Kitchen 
• Make and Freeze Rosemary Butter from Momma's Meals 
• Make Ready to Blend Smoothie Packs for Your Freezer from The Educators’ Spin On It 
• Oven Dry Cherries from The Redhead Baker 

Sip sunny cocktails and smoothies

• Blueberry, Peaches and Cream Green Smoothies from Cupcakes & Kale Chips 
• Green Tea and Chocolate Saketini from Ninja Baking 
• Sangria from Confessions of a Culinary Diva 

Scoop up special salsas and sauces

• Classic Freezer Tomato Sauce from Noshing With The Nolands 
• Peach Salsa from The Texan New Yorker
• Pico de Gallo from Bobbi's Kozy Kitchen 
• Spicy Apple - Carrot Chutney from What Smells So Good? 
• Spring Conserve from Hezzi-D's Books and Cooks 

Jump into jellies, jams and preserves

• Apricot Habanero Jam from Food Lust People Love 
• Corn Cob Jelly from Daily Dish Recipes 
• Hot Pepper Jelly from A Kitchen Hoor's Adventures 
• No Pectin Apricot Jam from Curious Cuisiniere 
• Peach Preserves from Delaware Girl Eats 
• Pineapple Mango Moscato Jam from Seduction in the Kitchen 
• Raw Raspberry-Vanilla Chia Jam from Shockingly Delicious 
• Savory Fig and Sweet Onion Freezer Jam from Peaceful Cooking 
• Spicy Ginger Tomato Jam with Coconut Sugar from Sue's Nutrition Buzz
• Spicy Red Pepper Jam from The Wimpy Vegetarian

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