For this recipe, I particularly love using lemon basil and Russian Red garlic. Make sure the tomatoes are firm; otherwise, they’ll fall apart when pickled. We used a combination of cherry tomatoes, heirloom tomatoes and green tomatoes, cut in half. We used dill sprigs in our pickles, but feel free to experiment.
• 2 cups tomatoes, vertically quartered
• 2 to 4 garlic cloves, sliced
• 1⁄2 cup fresh herbs of your choice
• 1⁄3 cup cider vinegar
• 1 tablespoon kosher salt
• 1 cup cold water
• 1 tablespoon fresh juice of key limes, lemons or limes (optional)
1. Place tomato slices, garlic and other herbs in a 16-ounce clean glass jar until about ¾ full.
2. Combine vinegar and salt in a saucepan. Bring to a simmer and gently stir until salt dissolves. Remove from heat.
3. Add cold water (and optional juice) to this mixture and let cool. Pour cooled liquid in jar to cover tomatoes and herbs. Add more cold water if necessary. Refrigerate for about an hour until chilled. Makes 1 cup.
Freelance journalist and photographer Letitia L. Star has written more than 1,000 published articles, including many reflecting her enthusiasm for herbs and gardening.
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4 Recipes for Quick Pickles