How To Pickle Red Cherry Tomatoes

When the average person thinks about pickles, images of short, squat green cucumbers generally come to mind. However, almost any fruit or vegetable can be pickled. The variety of pickling methods and ingredients that can be added makes pickles one of the most diverse and versatile dishes available. One unique application of the art of pickling involves the bright red cherry tomato. Cherry tomatoes make lovely, fruity pickles that are great for a snack or as an accompaniment to other dishes. Try this recipe, modified from a recipe from FoodNetwork.com.

Things You'll Need

6 Fresno chile peppers, halved lengthwise
4 bay leaves
1/4 cup coriander seeds
1/4 cup cumin seeds
2 cinnamon sticks
2 tsp. whole cloves
2 tsp. ground mace
4 tbsps. black peppercorns
10 cloves garlic
8 cups cider vinegar
1/2 cup honey
4 tbsps. kosher salt

4 pounds red cherry tomatoes
4 stalks of celery
4 small onions, quartered
4 quart-size canning jars with lids
Large deep pot with lid
Round wire rack
Small saucepan
Jar lifter or tongs
Large saucepan
Slotted spoon
Rubber spatula
Clean dish towels

Instructions

Wash the jars and lids with soap and water. Rinse thoroughly. Place the wire rack in the large boiler and fill it halfway with water. Bring the water to simmer and submerge the jars in the water. Allow to simmer until ready to fill. Simmer the lids separately in the small saucepan.
Make the pickle brine by placing the chiles, bay leaves, coriander and cumin seeds, cinnamon sticks, cloves, mace, peppercorns, garlic, vinegar, honey, salt and one cup water in the large saucepan. Bring the mixture to a boil; cook for three minutes, then cool for about three minutes. Remove the chiles and bay leaves with the slotted spoon and set aside.
Take the jars out of the simmering water with the tongs. Fill each jar to just under lid level with tomatoes, one stalk of celery, one quartered onion, three chile pieces and one bay leaf.
Pour the pickle brine into each jar to one-half inch below the top of the jar. Use a rubber spatula to loosen any air bubbles trapped in the jar. Wipe the rim with the towel. Place the lids on the top of the jars and screw on the lids.
Add the jars back to the large boiler with the simmering water. Make sure that the jars are covered by at least two inches of water. Place the lid on the boiler and boil the jars for 15 to 20 minutes. Then, turn off the heat, remove the lid and allow the jars to settle for 10 minutes.
Remove the jars to a large kitchen towel and let cool untouched for 12 hours. The vacuum seal is formed as the jar cools.
Label and store the jars.

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