Just wanted to pop in here to point out that it was still technically summer, despite the cloudy mood Ms. Nature seems to be in, and despite the fact that for three nights in a row I was required to haul out the down comforter before bed. (But is there anything better than sleeping under a thick comforter while a cool breeze blows in through the window? Not much. Not in my book.)
If the tomato vines in your garden look anything like the ones at my CSA, you might be concerned that tomato season is coming to an end. In the spirit of saving the summer and converting some ho-hum grape tomatoes into something a little more fun, I present to you this recipe for quick-pickled tomatoes. I should say, though, that it wasn’t exactly my idea, but was instead spurred on by a fantastic tasting pickled tomato I sampled at a friend’s house before heading out to pick up my farm share. My friend mentioned that she’d been using the pickled tomatoes in martinis, and I imagined her and her husband lounging on their front porch, feet up, sun streaming in, cool mountain breezes blowing by, chilled martini glasses dangling effortlessly in their hands.
Let me tell you, it sounded appealing.
These easy pickled tomatoes, then, are my last plea to summer. This weekend’s weather will be warm, and I’ll sit in the yard and soak it up, martini glass in hand, pickled tomato infusing its dilly goodness into the drink. Care to join me?
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Pickled Cherry Tomatoes Recipe
Adapted from Bon AppÃ©tit, July 2010, via Epicurious
Grape tomatoes work just fine here, and in fact that’s what I used. I’m not sure how long these will last in the fridge, but my experience with quick pickles is that they do just fine for a week or two.
- 3/4 c. apple cider vinegar
- 3/4 c. water
- 4 tsp coarse kosher salt
- 2 tsp sugar
- 1 31/2-inch strip lemon peel (yellow part only, removed with vegetable peeler)
- 12 oz cherry tomatoes, grape tomatoes, and/or pear tomatoes
- 1/4 c. coarsely chopped fresh dill
- 2 garlic cloves, thinly sliced
- /4 tsp dried crushed red pepper
- Put the vinegar and 3/4 c. water into a small saucepan, and add the salt, sugar, and lemon peel. Bring to a boil, stirring to dissolve the sugar and salt. Remove from heat and set aside to cool for 20 minutes.
- Meanwhile, prepare everything else. Halve the tomatoes, and toss them with the dill, garlic, and crushed red pepper in a large bowl. Add the cooled vinegar mixture. Let stand at room temperature for at least 2 hours and up to 8 hours. Pack in a large jar and store in the fridge for a week or two.
Makes about 3 cups.
This post is a part of the Loving Local: Celebrating the Flavors of Massachusetts blogathon during Massachusetts Farmers Market Week—that’s this week!
The blogathon is hosted by In Our Grandmothers’ Kitchens, with a little help from the Massachusetts Department of Agricultural Resources and Mass Farmers Markets.
If you’d like, you can make a donation to Mass Farmers Markets at their website.