Pickled Green Cherry Tomatoes

What happens when you plant excess dill for the pollinators and black swallow caterpillars?

You have a boatload of dill to harvest and you make pickles.

What happens when your beautiful and loaded Roma cherry tomato plant mysteriously gets the roots eaten?   (Thank you so much  little pocket gopher.)

You dry your tears and make pickles (and compost).

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The remains of my beautiful Roma cherry tomato in the compost heap.

I have pickled green tomatoes in the past but I searched for one exclusively for green cherry tomatoes for this project.  I found the recipe here but I cut it in half.

Pickled Green Cherry Tomatoes

1 c. water
1/2 c. white vinegar
1/2 T.  pickling salt
1 dill head
2 c. green cherry tomatoes
1 dried Thai chile pepper
1 clove garlic, smashed
1/2 t.  peppercorns
1/2 t.  celery seed

Combine water, vinegar and pickling salt in a saucepan and bring to a low boil. Stir until salt is dissolved.

Place tomatoes, dried pepper, garlic, peppercorns and celery seed in a pint jar, leaving about 1/2 inch of head room.

Pour enough brine into the jar to cover tomatoes but allowing for about 1/4 inch of space from the top of the jar.

Screw on lids and allow to cool.

These will keep in the refrigerator for about 1 month.

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