Pickled Cherry Tomatoes – add zest to your fest!

Pickled Cherry Tomatoes

Pickled Cherry Tomatoes

I wouldn’t typically be writing about canning tomatoes – any kind of tomatoes – at this time of year. But lately, I’ve taken jars of my Pickled Cherry Tomatoes to my Preserving Now classes.  I always take something preserved as a tasting treat during my class breaks.  During the Fall, it was Tomato Jam (recipe here), always a crowd pleaser!

DSCN0569But I ran out of the jam a few classes ago and grabbed a colorful jar of the Pickled Cherry Tomatoes instead.  Both go well with Crostini or Crackers and Goat Cheese, my favorite go-to appetizer. And it helps introduce the idea that so many things can be pickled besides cucumbers!

GetAttachmentThe Pickled Tomatoes  have received lots of “ohs” and “ahs” too!  Especially from this group at a private preserving party held last weekend.  What an exhuberant and engaged group they were!

GetAttachmentChristina’s husband had surprised her with a gift certificate last Christmas for a Preserving Party. She gathered a few friends and I had the pleasure of joining them for some fun in the kitchen.  I love this picture of her “cradling” her baby of newly canned tomatoes.

And no wonder!  Most of us love Cherry Tomatoes anyway.  But add some pickling liquid, a bit of red pepper flakes,  other spices — and it becomes a surprise in the mouth.

At least here in Atlanta lately, it hasn’t been hard to find organic cherry tomatoes (organic is always my choice for tastiest, healthiest) at both a local indoor farmers market here and often in other local food stores like Whole Foods.  I have found that they don’t suffer the no-taste syndrome of the former big ag producers’ offerings of the past who pick green and ship/store for weeks.  Organic seems to always be picked close to ripeness, so the taste is fully developed.

DSCN0557So here’s my recipe for Pickled Cherry Tomatoes.  Use any kind of small cherry or (my preference) grape tomatoes.  Those beautiful pear shaped Sungolds are one of my favorites or the newly discovered Black Cherry tomatoes.  A mixture of colors is really fun, too.

Besides using on an appetizer plate, throw a few into a tossed salad, or cut into halves for mixing into a potato salad.   And I also add here a recipe for making a great vinaigrette using either a full half-pint jar with the tomatoes or just the  leftover pickling liquid.  How great is that?  Tasty!

Pickled Cherry Tomatoes

Makes about 2 pints  (Recipe may be doubled).

DSCN07833 cups small tomatoes such as SunGold, Black Cherry or an assortment, ripe but firm
2 cloves peeled garlic
2 bay leaves
2 tablespoons fresh dill, chopped
1 tablespoons tarragon or 2 sprigs fresh tarragon
1 tablespoon yellow mustard seeds
2 tablespoons kosher salt
1 tablespoon fresh lime or lemon juice
1 cup white or apple cider vinegar
2 tablespoons organic raw or cane sugar
½ teaspoon red pepper flakes (optional).  Increase to 1 teaspoon for more heat, if desired.

Wash jars and place them (without lids) in a water-bath canner.  Bring to boiling and reduce heat to simmer until ready to use.

Puncture bottom of each tomato with a sharp instrument such as a skewer or fork tine. This helps the pickling liquid flavor the whole tomato more completely. Set aside.

In a non-reactive pot, bring vinegar, tarragon, mustard seeds, lemon or lime juice, sugar, salt and red pepper flakes (if using) to a boil.  Remove from heat.

DSCN0559Meanwhile, remove jars to clean cloth or countertop.  Place one clove of garlic in each jar and divide dill into each jar.  Then pack in tomatoes tightly but being careful not to crush them. Tuck a bay leaf into each jar.  Carefully ladle hot pickling liquid into each jar, leaving ½ headspace.  Using a bubbler or table knife, loosen air bubbles and re-fill to allowable headspace.  Wipe rims, fit lids and bands.  Process in water bath for 10 minutes after water returns to boiling. Remove and let cool for 12 hours.  Test lids after 1 hour and refrigerate any that have not sealed.  Label and date.  Store in cool, dark place.

Note:  small batches such as this can be refrigerated without water bath processing and will last up several months.DSCN0564

Tomato Vinaigrette

In a 1 quart Mason Jar, puree 1 jar of pickled tomatoes with an immersion blender. Or puree in a blender or food processor.  Reduce by 1/3 by heating in saucepan over medium heat. Return liquid to the Mason jar and then blend in olive oil (about 1/2 cup) until emulsified.  Add 1 tablespoon capers if desired.  Use in salads, over greens and other vegetables.

Nashville Canning Weekend Workshops!

Canning 101:  Immersion Workshop

Sunday, March 17 at the Grow Local Kitchen,

Nashville Farmers Market

1:00 to 5:00 pm

 

It’s futomatocanningn!  It’s tasty!  It’s healthy!  It’s sustainable!  It’s Green!  It’s Fresh! It’s Easier than you Thought! It can be simple or gourmet! It can be small batch or a garden’s worth.  It’s old fashioned – with modern science!   

Yes, It’s Canning!  It’s coming back into its own for very good reason.  Come discover what canning can give to you (and your family).
 

Our Immersion Workshop covers all the basics in a four-hour complete, hands-on workshop  using the most popular and easiest method: Water-Bath Canning.

We’ll do three of the most popular kinds of canning:  A Pickle, A Tomato, and A Fruit. You’ll receive a complete notebook of instruction and recipes (which we use in the class) along with a jar of each product to take home (3 jars in all). You’ll leave with the knowledge and confidence to do canning on your own – ready to stock your pantry for year-round seasonal goodness!  All supplies, jars and produce provided.  

Classes:  $75.00 each.  Register by email to Lyn@PreservingNow.com

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SUMMER COOKING & PRESERVING SERIES,

Starts Saturday, May 16

@ The Grow Local Kitchen – Nashville Farmers Market – 800 Rosa L. Parks Boulevard, Nashville

 

From Fruits to Pickles to Tomatoes,

Learn how easy it is to preserve seasonal foods in your own kitchen in this hands-on workshop

May 16 – Summer Series #1:   Strawberry Jam & Vidalia Onion Relish

June 20 – Summer Series #2:  Blueberry Butter & Dilly Beans

July 18 – Summer Series #3:  Spicy Peach Butter & Pickled Cherry Tomatoes

August 15 – Summer Series #4:  Tomato Jam & Pickled Peaches

September 19 – Summer Series #5:  Gardineria & Bumbleberry Jam


Buy a class pack, choose topics, and save up to 25%:

Pick 1:   $  45.00
Pick 2:       85.00
Pick 3:     120.00
Pick 4:     150.00
Pick 5:     175.00

 

Classes are Saturdays from 3 pm to 5 pm.  All jars, foods and equipment provided.

Register by email or for more information:  Lyn@PreservingNow.com

You Can! Canning Workshops in Atlanta & North Georgia

Next Workshop at Piedmont Park – Canning Immersion Workshop: Saturday, May 9,   from 11 am to 3 pm. 

 

New Summer Canning Series at  Serenbe

May 30 at 11 am.  Scroll down for a list of the classes and more information. 

 

Custom Scheduled Workshops in my Kitchen or Your Kitchen:  

Email Lyn@PreservingNow.com  or call 404-377-8010

 

It’s fun!  It’s tasty!  It’s healthy!  It’s sustainable!  It’s Green!  It’s Fresh! It’s Easier than you Thought! It can be simple or gourmet! It can be small batch or a garden’s worth.  It’s old fashioned – with modern science!   It’s Cutting Edge!
 
Yes, It’s Canning!  It’s coming back into its own for very good reason.  Come discover what canning can give to you (and your family).

 

Canning 101:  Immersion Workshop at Piedmont Park

 

Canning at homeOur Immersion Workshop covers all the basics in a four-hour complete, hands-on class using the most popular and easiest method: water-bath canning.  Offered at the Piedmont Park Community Center adjacent to the Green Market.  And other pop-up locations around the city.  Watch this site for monthly announcements and check our calendar for dates.

We’ll do three of the most popular kinds of canning:  A Pickle, A Tomato, and A Fruit — All illustrating good preserving techniques, the variety of food that can be preserved, and how to use them in daily recipes from appetizers to entrees. 

You’ll receive a complete notebook of instruction and recipes (which we use in the class) along with a jar of each product to take home. You’ll leave with the knowledge and confidence to do canning on your own – ready to stock your pantry for year-round seasonal goodness! 

Contact me to register or for further information: Lyn @PreservingNow.com, 404-377-8010.

You can also visit http://www.piedmontpark.org/programs/canning.html  for a calendar of their classes and information.

$75.00 each per person.

===========================================================================================================================================

SUMMER PRESERVING SERIES at beautiful Serenbe

Starts Saturday, April 25

@ The Bosch Experience Center, Serenbe, Chattahoochee Hills, Georgia

From Fruits to Pickles to Tomatoes,

Learn how easy it is to preserve seasonal foods in your own kitchen in this hands-on workshop

April 25 – Summer Series #1:   Strawberry Jam & Vidalia Onion Relish

May 30– Summer Series #2:  Blueberry Butter & Dilly Beans

June 27– Summer Series #3:  Spicy Peach Butter & Pickled Cherry Tomatoes

July 25 – Summer Series #4:  Tomato Jam & Pickled Peaches

August 22 – Summer Series #5:  Gardineria & Bumbleberry Jam


Buy a class pack, choose topics, and save up to 25%:

Pick 1:   $  45.00
Pick 2:       85.00
Pick 3:     120.00
Pick 4:     150.00
Pick 5:     175.00

 

Classes are Saturdays starting at 11 am .  All jars, foods and equipment provided.

Register by email or for more information:  Lyn@PreservingNow.com

==============================================================================================================================

 Custom Scheduled Workshops

 

DSCN0638Great for Girls Night Out, Date Night,  Bridesmaids Party,  Corporate Team Building , Dinner Clubs, a Get-together of Friends!

 Email Lyn@PreservingNow.com  or call 404-377-8010 for pricing, options and dates.

A Preservation Party in your own home!

Canning Parties Lyn DeardorrfCanning Parties have become immensely popular across the nation. A fun way to learn the basics of safe home canning while having a great time with your friends! Parties can be scheduled in the daytime or evenings, weekdays or weekends.

A fresh new idea for Birthdays and Family Celebrations,  Girlfriends Night Out, A Brides/Bridesmaids Party, a Family Reunion Time, an Office Team Building Event – you name it!  It’s a lot of fun while learning something new.

Requirements are simple: you provide the kitchen** and the friends-a minimum of six.  We’ll provide the food to be canned and all supplies along with a complete notebook for each on canning with recipes and jars of each product prepared. We’ll prepare 1-3 types of canned foods from start to finish such as a pickle, a tomato product, a fruit product.

Basic Pricing starts at $50 per person (depending on length and number of guests).  All supplies are included. Email Lyn at Lyn@PreservingNow.com

** In some instances, we can provide a location with kitchen for you, depending on size of group, schedule and other needs.

Next Canning Workshops at Piedmont Park June 13, Serenbe on May 30, and Nashville on May 16-17
Learn more here