Herbal Heirloom Tomato Pickles Recipe
By Letitia Star
Makes 1 pint
- 2 cups tomatoes, vertically halved or quartered
- 2 to 4 cloves garlic, thinly sliced
- 1/2 cup fresh herbs of your choice
- 1/3 cup apple cider vinegar
- 1 tablespoon sea salt
- 1 cup cold water
- 1 tablespoon fresh juice of lemons or limes
- Place tomatoes, garlic and herbs in a sterilized glass pint jar until about 3⁄4 full.
- Combine vinegar and salt in a saucepan. Bring to a simmer; stir until salt dissolves. Remove from heat.
- Add cold water and citrus juice to vinegar mixture, and chill in refrigerator. Pour chilled liquid into jar to cover tomatoes and herbs, adding more cold water if necessary. Refrigerate for at least an hour before serving. Makes 1 pint. Find more great ways to savor your fall harvest in our Guide to Fall Food Preservation.
You may use any combination of tomato types in this recipe—cherry, pear and slicing tomatoes; green and ripe tomatoes. Just make sure they are all firm so they don’t fall apart when pickled. For the herbs, fresh dill and lemon basil are particularly tasty, but feel free to experiment.
Pure sea salt contains calcium and magnesium, which are removed from conventional salt. These “impurities” help reinforce cell wall pectins, resulting in a crisper pickle, according to food scientist Harold McGee, whose classic book On Food and Cooking is an indispensable reference for any kitchen. For crisp pickles, use unrefined sea salt.