When I say the word pickles, the only thought that comes to mind is either a sweet or dill brined cucumber and rightful so. Pickles have been a staple in american deli’s for a hundred years now. Whether gherkin, dill or sweet, they always add pop to your meal.
I had an amazing sandwich a few months back at a local gastropub that used pickled tomatoes in their BLT. BOOM. Talk about a pop of flavor. It had all the flavor of the bacon and homemade bread but with a wonderful acidic element that gave this sandwich its unique character. I had to try and pickle my own.
Now pickling other vegetables is nothing new and outside of the US and Canada, a pickle still referrers to the canning process and not the cucumber variety. I wanted to try something new but where to start? So many questions to consider.. What brine to use? What type of tomato would work best? I pretty much went into this experiment with little to no knowledge or previous experience. What I settled on was an apple cider vinegar based brine that I would hold a combination of vine tomatoes and tomatillos. I wanted to see which one would not only take in the best flavor, but also structurally hold up over the next few month. What I discovered was that both varieties handled the brine well, having a wonderful flavor. The tomatillos however, kept their firmness much better than the vine tomatoes.
Overall, I would consider this first run a huge success. My mind is running wild with new veggies to brine.
In a small pot combine:
1.5 cups apple cider vinegar
1.5 cups filtered water
2 tbls salt
2 tbls sugar
4-8 garlic cloves, sliced
Bring the mixture to a boil for 3-5 minutes. Remove from heat, allow to cool to room temperature.
Pour the brine into your jars over the tomatoes. It’s enough for about 3, maybe 4 pints depending on how much evaporated and how many tomatoes are stuffed into your jar.
Cover the jar with a sterilized lid and screw your ring on. Put them in the refrigerator and let them sit for at least 24 hours to soak up the goodness. They will last a long time refrigerated, a few months. That is if you don’t eat them all first.