Pickled Tomatoes

Pickled tomatoes. Can you believe it? Yes, I love pickles, but this seems a little over the top, you think? Naaaah... Let's go for it.

My grape tomato plants are working overtime. I'm also a klutz. What do these two things have in common? Lots of ripe and green grape tomatoes that need eating. I knocked a bunch off my plants when I was moving around in my garden and it is not possible for me to wait for them all to ripen. The ripe ones will spoil if I wait.

Searching high and low, I found a recipe that sounded similar to what I was looking for, thanks to Pretty Prudent. Although I followed the recipe very closely, I had to give it my own spin.

This recipe makes 3 or 4 pints, depending on how tightly you pack your tomatoes, as well as their size. You will also get some evaporation during the simmering process.

INGREDIENTS:
1 1/2 Cups Apple Cider Vinegar
1 1/2 Cups Water
2 Tablespoons Pickling Salt
2 Tablespoons Sugar
6 Garlic Cloves, Chopped
6 Whole Peppercorns
1/4 Teaspoon Turmeric
3 to 4 Pints Grape/Cherry Tomatoes - Various Stages of Ripening

TIP: 2 Pints = 1 Quart

Prepare your pint or quart jars by washing in warm soapy water and boiling for 10 minutes. Or, since we aren't canning these, you may use the sanitize function on your dishwasher instead.

Wash tomatoes well and use a skewer or, like I did, a Pampered Chef Hold 'N Slice to poke holes through the tomatoes. I pierced them on 2 sides, going over half way through each time.  The green tomatoes are tough so be cautious and don't poke your hand.

Pack the holey (not to be confused with holy) tomatoes into the prepared jars.

Mix vinegar, water, and seasonings in medium saucepan. Bring to a boil, then simmer for 5 minutes to blend the seasonings. Cool to room temperature and pour over tomatoes.

You may use a fermenting weight to hold the tomatoes down, if you have any that try to float.

Since we are not canning these, I used a plastic Ball storage lid, but you may use a canning 2 piece lid (may be used previously) and band.

Store in refrigerator. I have recently made these, but Pretty Prudent says they will store refrigerated for months.

Wait at least 5 days to a week before tasting. The green tomatoes take a little longer to absorb the seasonings and vinegar. Delicious!

Again, Pretty Prudent suggests using them in salads, pasta salads, cheese plates, relish for burgers and hot dogs, martini and bloody Mary garnish.  I have been eating them right out of the jar, however, they make great garnishes as well as gifts.

I have never canned a tomato with its skin on. I suppose it would become tough. I always recommend tried and true recipes for long-term storage. Recipes from Ball or your local extension office are good places to start. Most tomato recipes that I use require adding lemon juice concentrate (Tablespoon per pint) and processing in a boiling water canner for 45 minutes, which I would think would not give you the consistency you would want in a tomato pickle.

 Good luck!

Cinnamon Red Hot Pickles

Cinnamon Red Hot Pickles

Don't let the name fool you.  These pickles won't burn your mouth up.  They are made from Cinnamon Red Hot Candy.  Those not familiar with the recipe can't believe they are made from cucumbers.  They taste a bit like candied apples.  I think it throws people off because you use big cucumbers - the ones that get so big "they ain't fittin' to eat."

Have your week mapped out before obtaining the cucumbers because it takes 3 days to make these pickles.  It is a lot of work, but well worth it. My chickens are more than happy to clean up the peelings and the seeds.  A good vegetable peeler is a must.

You will need:

Day 1

7 lbs large (huge, really) cucumbers

1 cup of pickling lime

Day 2

2 teaspoons of red food coloring (I omit this, just because I don't think it needs extra)

1 teaspoon powdered alum

1 cup distilled white vinegar

10 cups white sugar (about 5 lbs)

2 cups distilled white vinegar

2 cups water

6 ounces cinnamon red hot candies (about a cup)

4 cinnamon sticks or 1 teaspoon ground cinnamon (the cinnamon sticks provide a prettier presentation, but I use the ground cinnamon because it is less expensive and I have it on hand)

Day 3

About 9 or 10 pint jars, lids, and rings

Canning funnel (this one works for wide and standard mouth jars)

Water Bath Canner (this one doubles as a steam canner)

Jar lifter

Towel(s) or trivets to cools jars on

HERE WE GO:

Day 1: 

Wash and peel cucumbers.  

Now you have a few options.  Do you want your pickles in sticks, dices, rings, or half rings? I go for sticks (maybe because I'm lazy and it is easier).

For sticks - Cut the cucumbers lengthwise and remove all the seeds with a spoon, melon baller, or whatever gadget you find works best for you.  Then cut into sticks about all the same size.  For dices, cut into really small sticks :-)

For half rings - Cut lengthwise and remove the seeds and cut into 1/4" half rings (This is pretty easy, but I always go for the sticks because I like to eat them in sticks)

For rings - (I did this once.  It was a lot of work.) Cut the ends off the cucumbers, then cut in quarters and remove the seeds from each section with a spoon or other gadget you find works.  You may use an apple corer to accomplish this.  When all  the seeds are removed from the section, slice into 1/4" rings. (After about 3 lbs, you are probably wishing you had gone with sticks).

Now that you have decided how to cut your cucumbers and you have them all nice and sliced into the shape of your choice, we will continue...

Place the cucumbers into a glass or enamel pot.  Dissolve the pickling lime in about 1 quart of room temperature water and pour over the sliced cucumbers.  Add additional water until it covers the cucumbers by 1/2".  Cover and let them stand 24 hours.

Day 2:

Drain the cucumbers and rinse well with cold water.  Place into a large stockpot (I use enamel) and cover with ice water.  Let stand for 3 hours.  Drain and rinse again.

Return the cucumbers to the pot, add alum, vinegar, and enough water to cover the cucumbers by 1/2", add food coloring if you desire.  Bring to a boil over high heat then reduce heat to a simmer and cook for 3 hours.  Allow to cool a bit and drain.

Stir together sugar, 2 cups vinegar, 2 cups water, cinnamon red hot candies, and cinnamon sticks (or ground cinnamon) in a saucepan over medium heat until the sugar and candies dissolve.  Pour this mixture over the cucumbers and allow to stand overnight.

Day 3:

If using cinnamon sticks, you can discard them or place a piece into each jar.  If putting them into the jars, it will cause the liquid and pickles to darken over time.  (I use ground cinnamon so it just floats to the bottom of the jars).  Pack pickles into jars, then fill with liquid leaving 1/2" head space.  Wipe rim of jar and place lid and attach rings securely.  Process in water bath for 45 minutes.  Remove from water bath and place on folded kitchen towels or trivets.  Allow to cool completely.  Remove rings.  Check for seal by lifting gently on the edge of the lid.  If you have a jar that doesn't seal, just refrigerate it for immediate use.