You don’t need to fire up a hot water canner to make these easy pickled green tomatoes, which can be eaten on their own or diced into nearly any dish requiring an extra shot of acidity. Instructions: ...

Bring the first three ingredients to a boil and stir until salt is dissolved. Place all of the spices into a sterile quart glass jar. Pack the green tomatoes on top. Pour brine over top and let sit ...

Think beyond red when preserving these summer favorites. Bring vinegar, water, sugar, salt to boil in medium nonreactive pot. Stir to dissolve sugar, salt. Place garlic, shallot, dill, spices in hot ...

Hard green tomatoes are ideal for pickling. Rinse and quarter the larger tomatoes, discarding the hard stem. Halve the smaller ones. Place tomato pieces, peppers--sweet and hot--onion, garlic, and bay ...

1 pint (about) green cherry or other small tomatoes1 large clove garlic, peeled1 teaspoon dill seeds1/4 teaspoon peppercorns1/4 cup white vinegar2 teaspoons pickling or noniodized salt Makes 1 pint.

If you are a gardener you know sometimes you get too much of a good thing all at once and there is no way you can eat them all. These Garlic and Herb Pickled Cherry Tomatoes are amazingly easy to make ...

Set a grill pan to medium-high heat. Brush the tomatoes with 1 tablespoon of olive oil and season with salt and pepper. Grill until tomatoes soften and grill marks appear, about 2-3 minutes per side.