I had been planning on pickling my own home-grown tomatoes, but my one tomato plant produced four measly fruits and it really wasn't worth the effort. I returned home with a bag-full of green tomatoes ready for canning. Unfortunately, I have zero pickling/canning experience. What did I do? Googled "how to pickle tomatoes," of course!
After scanning half a dozen recipes I came across one from Plate to Plate that recommended using your finished pickled cherry tomatoes as a garnish in MARTINIS! Well, needless to say, this is the recipe I decided to use (slightly modified) for my own tomatoes :)
I made two batches. One I cold pickled, which means they go directly into the refrigerator and keep for about two weeks. The other I canned and stored and should be ready in six weeks.
image from www.platetoplate.com
I see quite a few "summertinis" gracing my glass this fall...