Peter Piper

     We all know that Peter Piper excelled at pickling peppers.  But I wonder if he ever tried the same fermentation process with garden fresh tomatoes?  In the September issue of Food Network Magazine there is a tab marked "Fun Cooking" with a recipe for Quick Pickled Tomatoes."  So a few days ago I gave it a try.



     It was indeed fun, and easy.  I had more than enough Sweet Treat and Cherry tomatoes from my porch plants to fill a jar and so I followed the recipe.  Here it is for you:

Bring 1 cup each cider vinegar and water to boil in a medium saucepan with 1/4 cup sugar, 2 tablespoons kosher salt, 4 crushed garlic cloves, 1 teaspoon each coriander seeds, mustard seeds and black peppercorns and 1/4 teaspoon red pepper flakes.  Let cool slightly.

Gently poke 1 pound assorted cherry and grape tomatoes with a skewer or toothpick; place in a heatproof bowl with 1/2 cup roughly chopped dill.  Pour the pickling liquid over the tomato mixture.  Let cool to room temperature; divide among jars and refrigerate at least 4 hours.

An additional note reads:

"Pickled tomatoes will keep in the refrigerator for 1 to 2 weeks.  Serve with sandwiches, cheese, cured meats, or grilled fish or chicken."