Green Cherry Tomato Pickles-Easy to make pickles

These Green Cherry or Grape Tomato Pickles are the second item that is ready for the Christmas gift baskets. (Check out this hub for more details about the Bakers dozen gift baskets. I've also added the links at the bottom of the hub)

http://hubpages.com/hub/Christmas-giving-on-my-mind

Green cherry or grape tomato pickles are really easy to make and really fabulous served with any type of meat. It is a bit of a change from the everyday cucumber dill pickle. Also try them in a vodka martini instead of olives. (yum)

I always over-plant my tomato garden patch and then end up with a bushel basket full of green tomatoes. (Which is fine as I love them fried) However I found that green cherry and grape tomatoes have a better...pickled they last all year and make a great savory treat. Once we get to the end of August I start picking at least half of the green once off the plants. (that gives the other ones a better chance of ripening) Only the really green ones as they stay firm and crunchy. The ones that are starting to yellow or pink could get mealy and mushy too fast. (However those can also be made into pickles and will taste great if eaten within a week or two and should not saved all year).

I monitor the weather station closely in the fall for frost danger. Once the weather gets to be too cool, without much sunshine, the cherry or grape tomatoes won't ripen anyway then I clear them off the vines and pickle them.

12 quart canning pot
1Liter/quart mason jars (wide mouthed once work the best)
Lids and rings (always,always use new lids)
1L measuring cup and measuring spoons

6 quart basket green grape or cherry tomatoes (enough to fill 12 pint sized jars) (washed and dried, hard and firm without any blemishes)
6 lg cloves of fresh Garlic
3 tablespoons Dill (fresh finely chopped) you can also use the dill flower heads
3-4 Hot Banana Peppers (depending on how hot you like your pickles) cut into 1/2" wide rings can be replaced with small dried chili peppers 1 per jar

Pickling brine ingredients:

1 cup pickling salt (**pickling salt is just pure salt no iron or iodine added**either can make pickles soft)
3 tablespoon whole pickling spice
1 teaspoon celery seed
3 1/2 cups pickling white vinegar (distilled 6% acid)
8 cups water

-Sterilize jars and lids in a large pot of boiling water to cover for a minimum of 5 minutes. Using tongs, lift the jars out of the hot water and place them on clean dishtowels on the kitchen counter. Leave lids in boiling water until ready to cover jars.

-Divide the dill and garlic slices evenly into the bottom of each jar.

-Firmly pack jars with tomatoes just fill up to about 3/4" below the top of the jar. To prevent shifting don't skimp on tomatoes and try to wedge them in as tightly as possible without bursting them.

-Divide the hot banana pepper slices evenly between the jars.

-Combine Brine ingredients in a cooking pot (not aluminum) bring to a boil.

-Pour the still boiling brine into the jars to about a 1/4" from the top of the jars. The brine should cover all.

-Allow the brine to settle and if necessary add a little more liquid to cover all. Double check to make sure there are no air bubble between the tomatoes. If you notice any insert a long knife along the side of the jar and release air bubbles then refill jars almost to the top.

-Carefully cover with still hot lids and twist on rings.

-Set jars into canner and cover with hot water---bring to a boil---let boil for 2 minutes  turn off heat and let jars stand in the hot bath until cold or over-night.

-Remove jars from canner while checking to make sure all jars are sealed. (lids are slightly sucked in) Place a cool, dark cupboard.

-Ready to eat within 3 weeks.

Try making this recipe by replacing half the green cherry or grape tomatoes with small shallot onions.

(really awesome tasting both perfect in that vodka martini or on top of crackers with cream cheese, smocked meat or smocked salmon)

I have a couple of gallon sized jars which I always fill with the last of the fall crop...you know the not full sized or quite ripe veggies. These bunches just never seem enough for a full meal...but put together make a great mixed batch.

These jars are always a little different tasting as they're never quite the same. I have canned together with the cherry tomatoes, cucumbers, small peppers, shallots, small carrots, baby eggplant, baby zucchini, cauliflower florets and button mushrooms (I did not grow these but I needed something to finish filling the jar with, the mushrooms were really tasty).