Dylan, Taylor, and Drew are here visiting from Maryland (my nieces and nephew) and they want to get in on the pickle process. I don't think they knew that you could make pickles on your own. We decided to take some of my Mom's cherry tomatoes (store bought - ours aren't ready yet!) and pickle them. I wish I saved the site where I found the recipe! I printed it, but it didn't withstand the over zealous pouring of salt water on the pickles! Fortunately it was really simple and I remember it!
Pickled Cherry Tomatoes
1/2 Tablespoon sea salt or kosher salt per 1 cup distilled water
basil leaves to taste
cherry tomatoes
With a toothpick, poke one hole in each washed cherry tomato. Layer Basil and Tomatoes in a jar leaving room for water. Mix enough salt and water in the above ratio to completely cover the tomatoes. The Tomatoes will float, so fill a sandwich bag with extra salt water and place on top of the jar to weigh down the tomatoes. (This way, if the bag leaks, it does not mess up the flavor.) Let sit at room temperature out of direct sunlight for 3 days. Taste and continue pickling until desired flavor is reached. Remove any growth from the top of the jar around the bag, cover and refrigerate.
We also made the second batch of pickles without the tea. I am not hopeful as I have read about the importance of tannin on many sites. I almost picked some oak leaves from the front yard to experiment with an different source of tannin, but I read if the leaves are pointed instead of rounded they have too much tannin and will render the pickles too bitter to consume. I am hoping for the best without tea! It was fun including the kids in this and explaining what would happen in the process.
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