Pickled Green Cherry Tomatoes
1 Pound Green (Unripe) Cherry Tomatoes
1/4 Pound Frozen Pearl Onions, Thawed
1 Teaspoon Whole Peppercorns
Approximately 1/4 Ounce Fresh Dill (A small bunch; a few springs; however many you like)
4 Large Cloves Garlic, Thinly Sliced
1 Cup Water
3/4 Cup White Vinegar
3/4 Cup Fresh Lemon Juice
2 Tablespoons Kosher Salt
Thoroughly wash and dry your tiny tomatoes and remove any stems. Set out four 1/2-pint glass jars and divide the pearl onions equally between them, along with the pepper corns and fresh dill. Add one clove of sliced garlic into the bottom of each, and finally distribute your tomatoes on top, filling the jars to the brim.
In a medium saucepan over moderate heat, combine the water, vinegar, lemon juice, and salt. The lemon juice will make your brine cloudy, but it tastes so much fresher and brighter than just straight vinegar- It's a sacrifice worth making! Cook, stirring periodically, until the mixture comes to a full boil and the salt has completely dissolved. Pour the hot brine right into your packed jars without letting it cool, and immediately secure the lids.
Allow the jars to come to room temperature before moving them into the fridge for safe keeping. These are quick pickles, so they won't last quite as long or have the same shelf life as traditionally canned pickles. Let the tomatoes cure for at least a week before enjoying, and keep for up to 4 months in the refrigerator.
Makes 4 Pints
©Hannah Kaminsky http://www.BitterSweetBlog.com