More pickles! These two jars I prepared for my friend Lydia, owner of the blog Truffle Wants Snacks. The larger jar on the left contains Tomolives, which are apparently a Southern thing. I made them with green Sweet 100 cherry tomatoes and darkened-a-bit-but-still-not-totally-ripe Indigo Rose tomatoes from my garden. Clearly I picked these a while ago—back in November after the frosts became unbearable for my plants. I was trying to find pickle recipes for green tomatoes, and came across a couple promising posts.
This line, from Mrs. Wheelbarrow’s Kitchen immediately jumped out at me:
Tomolives are just wonderful in a martini, served as a casual appetizer, skewered with sharp cheese, or plucked from the jar while you stare into the depths of the refrigerator wondering what to have for lunch.
Martinis, appetizers, cheese. Check, check, check. These are some of the many fine qualities that Lydia brings to a friendship.
(The curry eggplant relish recipe will be coming in a few days!)
1 quart unripe small or cherry tomatoes
1 1/4 cup water
1 1/4 cup distilled white vinegar
2 Tbsp kosher salt
1 1/2 Tbsp white granulated sugar
4 garlic cloves, peeled
2 Tbsp coriander seeds
2 Tbsp black peppercorns
2 Tbsp mustard seeds
2 bay leaves
2 small red chili peppers (SUPER CHILIS!)
With a toothpick, skewer, or knife, poke holes in each tomato (I used a toothpick and poked them from the stem end down to the opposite end). Place the chilis, bay leaves, coriander seeds, peppercorns, and mustard seeds in the bottom of a 1-quart jar. Pack the tomatoes in on top.
Boil the water, vinegar, salt, sugar, and garlic cloves together for 5 minutes. Carefully pour into the jar. Refrigerate for a week before eating.
(I don’t actually pickle in the jars, I use cleaned 32-oz yogurt containers and then transfer them into the nicer jars when it comes time for presentation. Allows me to make sure all the good stuff is on top. If you do this, during the initial pickling give them a stir every so often to make sure everything get submerged equally.)