Admit it … you’ve missed me. C’mon, GROUP HUG.
For those falling victim to the widespread rumors that I had been killed in a bar fight, called back to my home planet or kidnapped and sold off for scrap metal, I cast shame upon thee. I’ve never met a bar fight I couldn’t handle, I’ve held DUAL planetary citizenship for years now, and my platinum visage is fully insured.
No, the truth is I have been an inexcusably lazy bastard – listening intently for the siren song of inspiration, yet hearing only the tepid footsteps of pedestrian mediocrity. A shell of my formerly glorious self, swapping muscle for blubbery reserves and reapportioning hair from where it should be to where nobody wants it…
Oh wait, no, that was some other guy who I’m not. I’ve been busy as hell!! Between my efforts to breed a superior alpaca and the nurturing of my rooftop jiujitsu superhero hobby…
…I have also thrown myself into a couple new writing ventures which I might share with you someday, once I verify the complete lack of suckage contamination…
Alas, this is no excuse for being so remiss in recent weeks. Even through times of trial and burdensome stress, a man’s gotta eat – most women do too, I hear. And then the children … oh god, the children!!
That said, and by way of humble apology, I shall start you off with a suitably extravagant, and entirely timely, little snacker that smacks of gentle, warmth-kissed summer breezes and vibrant, garden-grown flavors. It’s a sexy little garnish that screams “high class,” yet does so in a suitably classy way. Just be sure to plan ahead. Don’t wait until you’re already hungry, though … because it takes about 4 weeks to prepare to perfection. Sorry, probably should have tossed this one your way about 3 1/2 weeks ago, huh? I suck as a friend. But they’re still pretty darn good right out of the gate. Come on, give ‘em a try now AND bottle up a couple jars for the short, cold, bleak, suicidally dank days of winter (WHAT? I’m a writer now … I’m SUPPOSED TO be a buzzkill)…
And on THAT high note:
Pickled Cherry Tomatoes
1 1/2 cups water
1 1/2 cups apple cider vinegar
1/4 cup kosher salt
2 Tbsp cane sugar
Approximately 36 oz (by weight) cherry or grape tomatoes, halved
1 sprig fresh dill per jar, finely chopped
1 large clove garlic per jar, halved or quartered
2 whole black peppercorns per jar
1 thin onion slice or three small slices of shallot
2 fresh Tabasco chiles per jar (dry red pepper flakes will do, to taste)
Honestly, this is something of a quick throw-together, so there is very little finesse involved. The vast majority of time goes into the prep and the canning, although you can just as easily prepare and refrigerate in an unprocessed jar for up to two weeks. That said, summer ain’t gonna last forever and I don’t want you to come crying to me in February when you can’t get your fix of garden fresh goodness. I am enabling you right now – if you don’t heed my warning, I will shed no pity on your wintertime shakes and cold sweats. Tough love, mes amis!!
I have found that 36 oz of small cherry or grape tomatoes will just about perfectly fill three 8 oz canning jars, once juice is added. The ones in the included photos are fresh off the vines of an underproductive-albeit-tasty home garden. Store bought works fine, obviously, but we all know they can’t compare to tomatoes sun-ripened in the back yard. Either way, halve the tomatoes and stuff right into your sterilized jars. There are 500 ways to sterilize a jar for canning, and everyone has their favorite method, so I will leave that part to you.
Combine the vinegar, water, salt and cane sugar into a medium sized pot and bring the mixture to a boil, then remove from the heat and set aside.
With beautiful and elegant simplicity, chop your dill…
…and toss it into your jars, along with peppercorns, garlic and onion or shallot. I find it helps to remove a bit of tomato and slip these ingredients deeper into the jar, then replace what you removed … especially if you’re going for a quicker processing for more immediate consumption.
Line up your tomato-packed jars and ladle in enough of your vinegar-water solution to reach to right around 1/2″ beneath the mouth of the jar. Seal and process for 15 minutes in a covered boiling water bath. Store in a cool, dark place and write me this winter to tell me how freaking awesome life is everytime you toss a few over a salad or garnish your martini.
Coming soon … SOMETHING ELSE!!