I am always looking for new and interesting things to do on Sunday afternoons. Recently, I came across this great recipe from Atlanta Journal-Constitution writer, John Kessler, for pickling tomatoes to make tomolives.
The online article by Angie Mosier, from Atalanta Homes & Lifestyles Magazine, included a photo by Brian Woodcock of pickled tomatoes stored in an Anchor Montana Jar and an Anchor Cookie Jar. Yet another great use for Anchorglass. I personally love both those jars for different reasons. The cookie jar has a classic shape and is all glass all American made in Ohio. The Montana jar has a great sealing lid and the polished metal is very stylish on your kitchen counter.
*Image Courtesy of Brian Woodcock Photography
1 quart green cherry tomatoes or quartered large green tomatoes
1/2 bunch dill (about 6-8 stems)
1 or 2 hot peppers, such serrano or habanero (if you are brave) sliced in half (optional)
1/2 cup cider vinegar
2 teaspoons salt
1 teaspoon freshly cracked black pepper
5 large cloves garlic, peeled and thickly sliced
Stem the tomatoes and pierce each at the stem end with a
thin chopstick or skewer. Place in a clean, heat-proof quart Mason jar.
Top with the whole dill sprigs and optional pepper.
Bring 11/2 cups water, vinegar, salt, pepper and garlic to a boil.
Pour the hot liquid over the tomatoes to submerge. Stir the dill and
garlic pieces into the jar a bit.
Cover and let come to room temperature.
Store overnight in the refrigerator.
*For a recipe like this that is basically spicing a vegetable - instead of using a mason jar, think outside of the box and reach for a large Anchor jar.