The tomato season has just started, so we trekked out to the garden with our bucket and picked as many fully ripened tomatoes as we could find. She grows yellow and red cherry, plum, and grape tomatoes. When we decided that there weren't enough ripe ones, we went ahead and picked a few handfuls of the almost ripe, not really ripe and straight up green tomatoes. We also snagged a bunch of dill growing in the spice square.
I have been wanting to make these pickled tomatoes since I found the recipe here. So thank you, little tomatoes, for existing for my pickling pleasure!
1 1/2 cups APPLE CIDER VINEGAR
1/4 cup KOSHER SALT
2 tbsp SUGAR
Enough TOMATOES (approx 5-6 cups) to fill 3-16oz jars
A few slivers of ONION
CRUSHED RED PEPPER FLAKES
3-4 CLOVES OF GARLIC
A few WHOLE PEPPERCORNS
3-4 HEADS OF FRESH DILL
Place water, vinegar, salt, and sugar in a medium saucepan and bring to a boil.
Slice tomatoes so they are all approximately the same size.
Remove jars from the hot water and fill each jar with tomatoes, a few slivers of onion, a dash of red pepper flakes, one clove of garlic, 3 whole peppercorns, and one head of dill. You want to fill each jar as full as possible so after you pour the liquid into the jar, all the contents don't float to the top.