So here’s the story for this one.  The first year I gardened, I was stupid and planted 8 cherry tomato plants.  Before long, I had a ridiculous number of cherry tomatoes.  I froze some of them, but that was an absolute waste of time because had to deal with the skins and they were nasty.  And peeling those little things?  Forget it.

I started looking for something to do with them and ran across the idea of picking them green and pickling them.  What did I have to lose?  So I tried it.  While the kids still make terrible faces at the thought of it, Scott and I really enjoy them.  And when he takes them up north, they’re a big hit.  Now I grow too many cherries every year just to make pickles with. It’s super easy and a neat thing to do with all of those little monsters.  Read somewhere that people use them in their martinis instead of olives.  Since I don’t drink martinis, I couldn’t tell you if it’s good.  But might be worth a try.

Posting the link to the recipe at the bottom as well.  I don’t change this recipe much, except for two things I leave out and one thing we’ve been known to put in.  Okay, so I change it more than I think I do.  Cooks are like artists, so we should have that privilege.

Ingredients

Cherry green tomatoes

Garlic

Celery – We don’t use this any more.  Don’t like the taste and can’t tell it does much to change the tomatoes.

Onion

Dill

Green pepper – Don’t always put green pepper, but have been known to throw in a hot pepper.  Makes them hot, in case you couldn’t guess.

Directions

Put small green tomatoes in jar. To each pint add 1 clove garlic, 1 stalk celery, 1 small onion, 1 head of dill, some green pepper. Boil together: 2 quarts water, 1 quart vinegar, 3/4 cup salt (scant). Boil 5 minutes with cover on.

Pour into jars and put in hot bath. Just bring to a boil and turn off heat and let jars stand in the hot bath until cold.

To go to the original recipe, click here.