Saturday, July 14, 2012

Pickled Green Tomatoes

In my last post, a dying tomato plant resulted in a little less than a pound of green cherry tomatoes.

I wanted to pickle them, but wasn't in the mood to can. I found this great Italian recipe on Public Radio's Splendid Table for pickled green tomatoes, no processing required. I added some chopped onions because a lot of other pickling recipes call for them, and because I had them. The mint and hot pepper were out - I didn't have any on hand.

I sliced the tomatoes, laid them in a single layer, and sprinkled a bit of salt on top.

A layer of onions was followed by more tomatoes, each layer sprinkled with a bit more salt.

At this point, the plate was covered in saran wrap and went into the fridge for 24 hours. When I removed it, I rinsed the mixture with cold water.

I tossed the tomatoes and onions with minced garlic, minced sundried tomatoes (the dried kind, not the kind in oil), and some basil chiffonade. (I love that word. Makes me feel French.)

Tomato mixture packed into jars and filled with 7% white vinegar. Result: 2 pints
Aren't they pretty? I'll marinate for four days and then they're ready to be sauteed with vegetables or tossed into scrambled eggs. Yum!

What concoctions would you like to make this summer?

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