8 to10 wide-mouth pint jars.
4 quarts green cherry tomatoes
8 to 10 cloves garlic
8 to 10 peeled pearl onions
8 to 10 pieces of celery, cut into 3-inch stalks
18 to 20 sprigs of dill
4 quarts water
2 quarts white vinegar
1 cup salt
To sterilized jars add: 1 clove garlic, 1 stalk celery, 1 small onion, 2 sprigs of dill, and tomatoes to fill.
Combine water, vinegar, and salt in a saucepot and bring to a boil for five minutes. Pour hot liquid into jars to fill. Cover jar with new two-piece lid that has been sterilized.
Process using the hot water method: Make sure water in canner is boiling before submerging jars. Place jars with enough space around to allow water to circulate. Water should be 1 to 2 inches over the tops of the jars during the entire processing time. Begin timing for processing as soon as the water returns to a rolling boil. Process for 10 minutes. Keep canner covered.
Remove hot jars and place on a towel or rack to cool. Keep jars out of drafts. Do not turn jars upside down! When jars have cooled, check sealing. Label, date, and store in a cool dry place for up to six months.
At the end of the summer, you get to the point where you just can’t eat another tomato, no matter how good they are. Pickling gives you the ability to offer guests your garden’s proceeds throughout the year. Chef Nathan Thomas of Willow Creek Farm in Broadlands, Virginia, likes to serve pickled tomatoes with a charcuterie or cheese plate, or as a condiment with grilled items. He gets his tomatoes from farmer Tim MacLean who supplies 13 restaurants around Washington, DC. If you live in the area head over at at harvest time to receive a free packets of seed
By Chef Nathan Thomas of Willow Creek Farm; Contributed by Ellen Swandiak, our Hip Hostess columnist
By: Chef Nathan Thomas