Scrolling across the top of the screen like a slowly spreading poison, the headline “Severe Frost Warning” stops me in my tracks. Every gardener tempts fate near the end of a prolific growing season, pushing the elements to squeeze out the very last drops of warmth and sunshine. Sure, we’re firmly enmeshed in November now, but temperatures rebound and swing wildly for weeks to come. There could still be more produce to reap yet. I’m no gambler though, so the imminent threat of dewy ice crystals sinking their teeth into fragile leaves set off alarm bells. Save the tomato babies! Don’t let the poor things freeze to death!
Hastily plucking all the immature green orbs and thus severing them from their nurturing vines does present a new, obvious problem. Unripe tomatoes can be coaxed to soften and blush to a redder hue with a bit more time on the counter, but with my luck, the stubborn things will refuse to cooperate as nature intended. Half will likely remain just as hard and inhospitable as the day they were picked, while the other half will simply give up the fight early and rot.
Well, not this year. This time, embraced for the astringent, punchy fruits that they are, every last one will be eaten and devoured. Pickled and preserved, this year’s premature harvest will be cherished as if the timing was intentional.
Sticking largely to traditional additions, the goal was to infuse my green cherry tomatoes with a fresh, brightly flavored brine while still yielding a comfortingly familiar sour snack. My dad grew up enjoying larger pickled green tomatoes served on the relish tray all through childhood, either sliced or quartered, but always present no matter the season. His approval will be the ultimate test, so whether or not they pass muster is yet to be seen. Truthfully, I can’t speak to the end results yet, as fresh tomatoes will still need at least a week to attain pickled perfection, but this is a recipe that can’t wait to be shared. Quickly, before the first frost, gather up your own green tomatoes and let them shine with what they already have to offer. With a tiny bit of prep and planning, you’ll have delightful little salty, sour additions to cocktails (best Bloody Mary ever, anyone?), salads, appetizers, and everything in between.
Pickled Green Cherry Tomatoes
Salvage unripe green cherry tomatoes by pickling them in a bright, sour, salty brine. They're delightful additions to cocktails, salads, appetizers, and everything in between.
- 1 Pound Green (Unripe) Cherry Tomatoes
- 1/4 Pound Frozen Pearl Onions, Thawed
- 1 Teaspoon Whole Peppercorns
- Approximately 1/4 Ounce Fresh Dill (A small bunch; a few springs; however many you like)
- 4 Large Cloves Garlic, Thinly Sliced
- 1 Cup Water
- 3/4 Cup White Vinegar
- 3/4 Cup Fresh Lemon Juice
- 2 Tablespoons Kosher Salt
- Thoroughly wash and dry your tiny tomatoes and remove any stems. Set out four 1/2-pint glass jars and divide the pearl onions equally between them, along with the pepper corns and fresh dill. Add one clove of sliced garlic into the bottom of each, and finally distribute your tomatoes on top, filling the jars to the brim.
- In a medium saucepan over moderate heat, combine the water, vinegar, lemon juice, and salt. The lemon juice will make your brine cloudy, but it tastes so much fresher and brighter than just straight vinegar- It’s a sacrifice worth making! Cook, stirring periodically, until the mixture comes to a full boil and the salt has completely dissolved. Pour the hot brine right into your packed jars without letting it cool, and immediately secure the lids.
- Allow the jars to come to room temperature before moving them into the fridge for safe keeping. These are quick pickles, so they won’t last quite as long or have the same shelf life as traditionally canned pickles. Let the tomatoes cure for at least a week before enjoying, and keep for up to 4 months in the refrigerator.
Amount Per Serving: Calories: 58Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 3184mgCarbohydrates: 12gFiber: 2gSugar: 6gProtein: 2g
24 thoughts on “Frost Warning”
This is a great recipe for green tomatoes! I have a bunch since the first frost last week!
My green tomatoes took the course you mentioned; they either stayed hard or rotted. I didn’t have any cherry tomatoes, but I’ll save this recipe against the time I do. We had a very hard frost last night, enough to still be on the ground in the shaded places at 9:30 am. The frost is definitely on the pumpkin (at least the one on our front porch!)
Have a delicious weekend.
I’ll eat anything pickled. These sound great!
Have you tried wrapping the green tomatoes in newspaper and storing them in a cool place? They won’t ripen just sitting on the counter.
Cool? No, I’ve always kept them warm, since I thought that rescuing them from the frost meant that they wanted to stay warm. Perhaps I’ve been doing it wrong all along!
Heheh tomato babies. That just brought a serious smile to my face. I am so glad you didn’t let them perish because this looks delicious. Pickling is never a wrong move in my books :)
I wish I had a big batch of tomato babies to pickle! They look so yummy.
Why have I never pickled anything? Perhaps because I’ve never realized how simple it is until I saw this. What a great way to save those tomatoes from a frosty demise.
So pretty! These sound awesome in a bloody mary! We host a build your own BM bar on Thanksgiving morning (classy, I know) and I think these would be a hit. Going to try them, thanks for the idea!
I had so many little green tomatoes left in my garden before the cold weather came and I had no idea what to do with them. I am pinning this recipe to use next year. I can hardly wait to try it!
Beautiful photo, that last one! What an adorable way to stock up on summer. I love everything pickled, and I’m sure this would be no exception.
Mum used to make green tomato pickles but that’s the only green tomato thing I have attempted to eat up until now. Here in Tassie we have a short growing season. We might not get a lot of frost here but when the season ends, it does so quite abruptly (although this year it went on…and on…and ON… for too long but we won’t talk about that ;) ). I ended up with a lot of green tomatoes and will probably have more this year so this recipe is a definate keeper. I hope your dad inhales them with appropriate appreciative sounds :)
Definitely best bloody mary ever :) I thought about doing something similar with my green cherry tomatoes this year but gave up on them. Definitely shouldn’t have! Love the tiny onions in the mix too!
I’ve never heard of pickling green tomatoes, what a fantastic way to preserve them!
I love that you not only saved these, but preserved them!
Yay! the tomato babies are saved! Just started learning more about quick pickling over the last year or so – green tomatoes would be awesome! :-)
Yummy! I’m sorry your little toms wouldn’t ripen any further but I;m happy you shared this fantastic quick pickle recipe! I’m sitting here thinking now about how I would use up these little jars of yum :D
Oh, this recipe must be remembered next year because looks really delicious! Cherry tomatoes are out of season, now…
Oh yum what a great sounding recipe!
I love green tomatoes especially if it’s mixed with half cooked veggy leaves.
I have a bag full of green cherry tomatoes so this might have to happen soon- i don’t think they are really going to ripen :)
I’m on my way to the airport (and commenting at the same time), and I’m taking a red-eye flight to Philly. Do you have a favorite restaurant besides Vedge? I’m curious if there will be snow in Philly. What a brilliant and creative method to use up these gorgeous green cherry tomatoes – pickled. I’d love to try these babies in wintery cocktails and yes for Bloody Mary, so I don’t have to use these gross green olives (I despise the flavor; you’ll see them in some dishes in Argentina, even in their Asian stir-fried dishes).
What fun! I haven’t spent an extensive amount of time in Philly, but if it fit into your schedule, you should definitely check out Miss Rachel’s Pantry. She only does one weekly dinner on Saturdays at 7, and you need reservations, but it’s completely worth all the trouble: http://www.missrachelspantry.com/reservations/
It’s like passion fruit. :) Vitamin C. Yay. I like it! :)
[…] the shield of the sneeze guard. For me, the peril is in knowing when to stop. I have yet to meet a pickle I didn’t like, from mild to hot, and I always want to try more. One impulsive glance over the […]