CHEF JEFF — ONE BYTE AT A TIME: Pickled Green Cherry Tomatoes

Think beyond red when preserving these summer favorites.

Pickled Green Cherry Tomatoes

4 cups white vinegar

2 cups water

¼ cup sugar

2tablespoons kosher salt

2 quarts green cherry tomatoes

PER JAR:

2 cloves garlic

1 tablespoon minced shallot

2 dill heads

2 teaspoons yellow mustard seed

1 teaspoon brown mustard seed

1 teaspoon coriander seed

½ teaspoon black peppercorns

¼ teaspoon celery seed

Bring vinegar, water, sugar, salt to boil in medium nonreactive pot. Stir to dissolve sugar, salt. Place garlic, shallot, dill, spices in hot jars. Pack with tomatoes, being careful not to bruise them. Pour boiled brine over tomatoes, leaving ½-inch headspace, making sure tomatoes are well covered. Check for air bubbles, wipe the rims, seal. Process for 10 minutes, adjusting for elevation.

Yield: 6 pints.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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