with tiny pickled green tomatoes

There will likely be no more ripe tomatoes this year. At least not any from around here. The days are shorter, the nights are colder, and it’s only a matter of time before the squirrels or other local rodents devour what remains of a patio garden past its prime.

We’ve established I love pickles. When I think of preserving, it’s the first preparation I turn to instead of just simple canning or jamming. I’ve covered what to do with the remaining herbs and peppers. The last thing are the little cherry tomatoes that didn’t make to full ripeness in time.

Tiny unripe green cherry tomatoes

Tiny unripe green cherry tomatoes

I pulled of the remaining couple of handfuls of tiny green tomatoes, mixed up a simple brine of half water, half white vinegar, a teaspoon of sugar, a tablespoon of salt, and a teaspoon of some pickling spice from the Ruhlman Charcuterie book (that I used earlier in the year to make corned beef.) And that’s it.

The tiniest pickled green tomatoes you'll ever see

The tiniest pickled green tomatoes you'll ever see

Advertisements

One comment

  1. Nekojita · December 9, 2010

    Oh! I’ve done this before. They’re perfect for martinis or other cocktails!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s