Well, we were busy last night, so I stalled him. But his enthusiasm hasn't waned, so tonight is the night. First up: pickled green tomatoes from my parents' friend's garden. I found several different version 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.
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
1/2 C garlic salt
4 garlic cloves, peeled and halved
whole coriander seeds
8 bay leaves
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 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
down with a clean, damp cloth, remove rings and store in a cool, dry place. The pickled cherry
tomatoes will be ready to eat in 4 weeks. Can't wait...stay tuned for the tasting at the end of September.
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