Pickled Green Tomatoes

I only had a handful of green cherry tomatoes, so I opted not to can them, but refrigerate them instead.  I used a recipe from Williams-Sonoma The Art of Preserving.

Ingredients:
Cider vinegar
Water
Kosher salt
Bay leaves
Pickling spice
Garlic
Dill seeds
Fresh Dill sprigs
Celery seeds
Yellow onion
Green cherry tomatoes

The pickling spice, also from the cookbook, contains:
Cinnamon stick
Bay leaves
Cloves
Mustard seeds
Coriander seeds
Mixed peppercorns
Allspice
Dill seeds
Red pepper flakes

I let the jar sit out until it cooled and then put it in the refrigerator.  I think I’ll give it a day or two to sit and then try them.  Check back for an update in a few days!

Today should be the last day of blurry pictures, because I finally found the charger for my camera!

Update after a week:  Both the tomatoes and onions are delicious and amazing!