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.
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.