Tomolive -- pickled green cherry tomatos
Trying to come up with a recipe based on others...
2007-11-12 Chris Shenton

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http://www.chowhound.com/topics/328225

Pickled Tomatoes from Lou Deasy

Use for:
pearl onions
green tomatoes
peppers
cauliflower,etc.

Brine: 1/2 c table salt
1 qt. each Heinz white pickling vinegar
and water

Assuming you are familiar with canning proceedure, pack cherry-size
green tomatoes snugly into pint jars.

Into each jar add 2 cloves garlic and 1/4 tsp peppercorns and
mustardseed. Add brine and process as usual for 10 minutes. Cool and
check for seals. Makes enough brine for 8 jars, a full rack in a
standard canning kettle.

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http://www.spicelines.com/2006/08/recipe_dan_fields_pickled_gree.htm
Dan Field's Pickled Green Cherry Tomatoes
(adapted from Rick Field of Ricks Picks)

Eat these cherry tomato pickles as soon as they are ready-2
weeks. Ours were slightly sweet, gently sour, very crunchy and tasted
of fresh tomato. They are delicious in a martini-the alcohol brings
out the salty side of the pickle-but they are also very good with
grilled pork tenderloin.

Makes 6 pints.

For each pint jar:

2 cups (approximately) hard green cherry tomatoes, washed
2 bay leaves
1 teaspoon pickling spice (see note)
2 cloves garlic
1 dill head (or 3 sprigs fresh dill and 1 teaspoon dill seed)
1 slice onion
1/8 teaspoon celery seed

For the brine:

4 cups water
2 cups cider vinegar
1/2 cup Kosher salt

Method:

1. Sterilize jars and lids in a large pot of boiling water to cover
for10 minutes. Using tongs, lift the jars and lids out of the hot
water and place them on clean dishtowels on the kitchen counter.
2. Into each jar, as indicated above, place bay leaves, pickling
spice, garlic, dill, onion and celery seed. Firmly pack tomatoes in
each jar, to just below the fill line (the extruded line on the jar
approximately 1/4-inch below the top of the glass). This can be tricky
since the cherry tomatoes are so small. Don't skimp on the tomatoes
and try to wedge them tightly in the jar to prevent shifting.
3. Bring the water, vinegar and salt to a boil. Pour the brine, still
boiling, into the jars. The liquid should cover the solids--but only
just cover them.
4. Wait 1-2 minutes to allow the brine to settle. If necessary, add a
little more liquid to cover the tomatoes. Put on the tops and store
for two weeks in the refrigerator or a cool, dark cupboard.

Note: The pickling spice I used came from Whole Foods and included
mustard seed, cinnamon chips, allspice, dill seed, celery seed, bay
leaf, mild chiles, cloves, caraway seed and ginger.