Hey Marg CDN! Making tomolives for the first time

C

colleenmomof2

Well-known member
and thinking of you after 1 martini. I know AngAK believes Gail is holding a jar of Canadian crabapples but I think of Marg's tomolives every time I see the pix. smileys/wink.gif

Took down our two tomato plants and have a small assortment of green ones to pickle. Not planning to "can" them. Colleen

Dill Tomolives (Pickled Tiny Green Tomatoes) from Evelyn Athens at Food.com

This is a recipe supplied by Marg CDN at another site and is attributed to Nicole Okun. I think a lot of you might be interested in using up your green cherry tomatoes in this way - apparently very good in a martini!

YIELD: 2 quarts

4 lbs tiny green tomatoes

1 garlic clove, peeled and quartered

2 sprigs fresh dill

20 ounces water

10 ounces white vinegar

1 ounce salt

Wash tomatoes and pack into clean quart jars.

In each jar place 2 quarters of garlic clove and one spray of dill.

Boil vinegar, salt and water together for 1 minute and pour over tomatoes.

Leave 1/4" headroom and adjust lids.

Process for 15 minutes in a boiling waterbath. Makes two quarts.

OR

Pickled Green Tomatoes

Adapted from David Lebovitz, Michael Ruhlman and Michael Symon’s pickle recipes

Makes four pints or two quarts of pickles

2 qt cherry tomatoes or about 6-8 full size tomatoes – firm and very green

2.5 c water

2.5 c white vinegar

3 T kosher salt

3 T sugar

4 garlic cloves, peeled

4 T coriander seed

4 T yellow mustard seed

4 T black peppercorns

4 bay leaves

4 small red chiles, optional

Bring water, vinegar, salt and sugar plus the garlic clove to boil in a non-reactive saucepan. Boil 5 minutes.

Poke a hole with a toothpick, knife blade or skewer in each of the cherry tomatoes.

Quarter the whole tomatoes.

Pack into sterilized jars.

Add 1 T each of the seeds, 1 bay leaf and one chile to each pint jar. Double the quantities if you are using quarts.

Pour the hot brine over the tomatoes. Cover and allow to cool.

Refrigerate for a week before sampling.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=17623

https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/AngAk/NewPicture.png

 
Hey? Anybody made these? Question on 1/1 or 1/2 vinegar to water?

Will they be better with more vinegar or less? Colleen

 
I have made tomolives. Don't see your recipe. I just got a recipe off the net--mine

are pretty vinegary. Fun to make.

 
Or 1/3 in RvB's suggestion

from 2007

John Kessler'­s Pickled Green Cherry Tomatoes (or tomolives)
My friend and Atlanta Journal-Constitution writer John Kessler offered this pickled green tomato recipe as we looked over his very abundant backyard garden. These are excellent served with food or in a cocktail. Important Note: These are not properly cured pickles, so they must be kept cold. Unless you're sterilizing your vessels and using pickling salt, fermentation will occur. You could also use quartered, large green tomatoes, which are a bit easier to come by commercially.

Ingredients: 1 quart green cherry tomatoes or quartered large green tomatoes
1/2 bunch dill (about 6-8 stems)
1 or 2 hot peppers, such as serrano or habanero (if you are brave) sliced in half (optional)
1 1/2 cups water
1/2 cup cider vinegar
2 teaspoons salt
1 teaspoon freshly cracked black pepper
5 large cloves garlic, peeled and thickly sliced

Directions: Stem the tomatoes and pierce each at the stem end with a thin chopstick or skewer. Place in a clean, heat-proof quart Mason jar. Top with the whole dill sprigs and optional pepper.

Bring water, vinegar, salt, pepper and garlic to a boil. Pour the hot liquid over the tomatoes to submerge. Stir the dill and garlic pieces into the jar a bit. Cover and let come to room temperature. Store overnight in the refrigerator.

http://eat.at/swap/forum1/62332_heres_one_i_googled_up_dawn__dunno_how_good_they_are

 
Those look like what i did maybe. I don't find any recipes in the first post. thee

real trick is to get the green cherry tomatoes.

 
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