Tuesday, August 9, 2011

Red Wine Vinegar Heirloom Green Tomato Pickles

I know this is a way overdue recipe but to compensate I bring you two. I was so giddy with excitement as I am getting the hang on my camera that I published the photos without a recipe. Meanwhile, I managed to make a roasted salsa with both red and green tomatoes inspired by a Tomatillo Salsa Verde I saw months ago at Barb's Creative Culinary site. It obviously left and impression. I pretty much followed the recipe with one exception, I charred the vegetables on the grill, can be done on broiler mode in the oven, to get that further smoky flavor. I made the green and red separately and then decided to combine both.
I had couple pounds of heirloom green tomatoes still left and I was determined to pickle them.While speaking to another friend of mine, bouncing off ideas while she was also canning, I thought myself so brilliant, incorporating the sprigs of fennel I just bought at the market into the brine. I was thinking Mediterranean inspired., but then a sheer true brilliance struck and mind you, not mine!
I have been searching and brainstorming to achieve that perfect brine. I knew I wanted, not salt, but vinegar based brine, and would love to use my favorite red wine vinegar in it. This morning I decided to check out Epicurious, the little I knew I would find a recipe I just flipped over. The wait, the process and time lapsed with publishing this post with a recipe was well worth it.
The recipe is from Bon Appétit September 2010, by chef Tony Maws From Craigie on Main in Cambridge, MA. Now I got to go and visit. Chef Maws added these, two week do ahead, pickles on top of a hamburger and a hamburger bun with spicy ketchup. Recipes can be found on Epicurious site.
I used fresh ginger instead of horseradish called in the recipe. I also substituted jalapeno for the serrano, of course used tomatoes instead of cucumbers and couple other little variations in recipe and directions.
Getting sidetracked a bit, I have been off the grid lately, as much is happening behind the scenes. As you remember I published my first professional feature at Whisk Magazine recently, featuring four photos and recipes by me with fun Q&A. I am writing few additional pieces for Jewish and other publications that will be published throughout the rest of this year. One about origin, preservation of culture, of an heirloom recipe is coming out tomorrow. I will keep you posted.
Red Wine Vinegar Heirloom Green Tomato Pickles
inspired by Epicurious recipe

Ingredients:
2 1/4 cups water
2/3 cup red wine vinegar
3-4 1 inch long fresh ginger, sliced length wise into half
4 fresh fennel sprigs
2 tablespoons sea salt
2 teaspoons coriander seeds
1 1/2 teaspoons whole black peppercorns
1 teaspoon fennel seeds
1 teaspoon yellow mustard seeds
1/2 teaspoon cloves
1/2 teaspoon juniper berries
1 bay leaf
1 jalapeno, halved lengthwise (with seeds)
1 pound halved small heirloom green tomatoes
1/2 large red onion, thinly sliced

Directions:
Bring all ingredients, except tomatoes, onion, jalapeno and fennel sprigs, to boil in large saucepan, stirring until salt dissolves. Arrange tomatoes, onion, fennel sprigs and jalapeno in large jars (see photos). Take brine off heat and immediately pour over tomatoes in the jar. Cool and refrigerate.

Ready according to the chef in two weeks. Will keep up to two months or longer refrigerated. If canning, can keep in a cool place in the pantry unopened, up to a year. I will probably wait four weeks before serving and keep refrigerated longer than 2 months.

60 comments :

  1. Yum! Heirlooms are the best! I can see some great fried green tomatoes there :-)

    ReplyDelete
  2. Wow, gorgeous photos dear! I agree with Alan...fried green tomatoes! Or maybe a take on salsa verde? Or hollow them, stuff them and bake them? Yum!

    ReplyDelete
  3. Love the fried green tomatoes and salsa verde idead. Thank you Nelly and Alan, if you got recipes please leave links in this space. Thank you my friends!!

    ReplyDelete
  4. I don't really have a 'recipe'. Just use milk, flour, a little cornmeal or panko, then fry em up in shallow oil. Great with a Remoulade Sauce. :)

    ReplyDelete
  5. Yum! How about tomato tart or pie? Or both?! Roast toms to intensify flavors/reduce moisture and bake in puff pastry or regular pastry shell w/s&p and maybe a splash of vinegar and/or honey. Bake in the shell until bubbly and shell is browned. Top w/some shredded cheese and broil for a couple of minutes until cheese is lightly browned. Num yummy:)

    ReplyDelete
  6. Are those Green Zebras (if golf ball size)or Big Zebra? I love them both and usually seed and puree them with jalapeno peppers to drizzle on grilled seafood. Salmon is a favorite.

    The other bicolor tomato...Copia?

    Beautiful, Shulie!

    ReplyDelete
  7. They look so fresh and lovely. I like to make two things with green tomatoes .. fried and chutney and I love both! :)

    ReplyDelete
  8. Beautiful pics Shulie. And those heirloom tomatoes are calling out my name.

    ReplyDelete
  9. oh my goodness, I just bought some of those green heirloom tomatoes from the Farmers Market yesterday. I LOVE them! They are so sweet. Wish I have bought more. Can't wait to go back next weekend!
    Your pictures are beautiful Shulie!

    ReplyDelete
  10. I love those tomatoes. Lovely pictures!

    Cheers,

    Rosa

    ReplyDelete
  11. such beauty in heirloom tomatoes. i love how they are all quirky and uniquely shaped!

    ReplyDelete
  12. aren't these pretty!! we're such huge fans of heirlooms and grow them in our gardens - nothing tastes better!

    ReplyDelete
  13. so artistic and beautiful. Breathtaking girl!

    ReplyDelete
  14. The green ones look like mini watermelons... but don't try to trick me into believing they are, it won't work ;)

    ReplyDelete
  15. I have yet to try fried green tomatoes, though I have had them pickled and they were wonderful. Lovely pictures, Shulie!

    ReplyDelete
  16. Amazing photographs. I love heirloom tomatoes. Here's my related post with some additional info on heirloom tomatoes http://desigrub.com/2010/08/heirloom-tomato-salad/

    ReplyDelete
  17. Love these shots! These are beauties for sure :)

    ReplyDelete
  18. Beautiful pictures! What kind of camera did you go with? Looking to invest in one myself soon!

    ReplyDelete
  19. Ahhh those photos are amazing... excuse me while I stare for a bit.

    ReplyDelete
  20. Thank you everyone for the recipe suggestion and nice words about these clicks. Nelly, started with salsa verde and then combined both red and green together. Jenni, def. roasted them before! :) Annapet, I should have asked at the farmers market about the names of the heirloom tomatoes but got distracted by excitment of finding them. They are definitely larger than a golf ball, so BIG zebra! :) Junia, I know quirky and unique and Deb I want your gardens! Heehee Rachel, yeah tried to trick you especially the top pic the one on top right. Noticed it only after uploaded photos the similarity to a watermelon. @fedandzested I got a Nikon D5100 and I shot these with 50mm. Actually it's the only lens I shot with so far. Yet to make pickles, tart, chutney and fried green tomatoes! :)

    ReplyDelete
  21. Beautiful tomatoes! Love the colors!

    ReplyDelete
  22. Hello, pretty, pretty tomatoes. Beautiful shots, Shulie!

    ReplyDelete
  23. Oh my goodness! They look so gorgeous!!!! Beautiful photos. Summer produce is just amazing.

    ReplyDelete
  24. My aunt suggested I make pickled tomatoes not too long ago. She further said that in case I would do it, I should use green tomatoes. Maybe perfect for these tomatoes then Shulie.
    Love the composition of your photos Shulie. They speak to you! Gorgeous!
    Malou

    ReplyDelete
  25. Thank you so much again everyone. Malou wonder if you got a recipe?? Am planning to make everything jarred, the salsa too. Many asked about the rustic board in the photos. It was not custom made or ordered. My neighbor happened to have it and gave it to me. I am also going to pick up few boards by my shed, dry and paint them. Won't be the same as this one though.

    ReplyDelete
  26. I look forward to heirloom tomatoes every year. Everything about them is wonderful: taste, texture, color. And these photos Shulie dear are wonderful. Great eye!

    ReplyDelete
  27. I love tomatoes, especially in the summer ! What a lovely post and beautiful photos ! Thanks for sharing another classic, Shulie!

    ReplyDelete
  28. what a great way to use up tomatoes!

    ReplyDelete
  29. I'm sure yours all taste lovely but I'm stuck on the first photo; so beautiful Shulie. You should frame it! (And send it to me) :)

    ReplyDelete
  30. Looks like a great final choice for using those beautiful heirlooms! That brine sounds really interesting and your pics are really awesome. Looks like you're really enjoying that new camera! :)

    ReplyDelete
  31. I totally missed this! how could I? what an immensely unique recipe with tomatoes! beautiful pics and I love that bluish greenish board.

    ReplyDelete
  32. you know what I really like the photos, though just drop by on your website I found it interesting. great job

    ReplyDelete
  33. Two beautiful recipes, Shulie! That salsa in particular looks fabulous!!!

    ReplyDelete
  34. Those are just the prettiest photos - and tomatoes - ever! And what lovely recipes. Great for summer.

    ReplyDelete
  35. Gorgeous post girl! And that salsa makes me wish I had a nice NY Strip steak to slather it on.

    ReplyDelete
  36. Wow those heirloom tomatoes are beautiful! I really really have been obsessed with salsa lately, I would love to have some of yours!

    ReplyDelete
  37. Love this recipe, it sounds so beautiful! I have been finding some fun canning recipes lately, it is making me want to learn about canning:-) The different recipes you have created with your gorgeous heirloom tomatoes are just beautiful! The salsa sounds wonderful, especially because you roasted the tomatoes:-) Hugs, Terra

    ReplyDelete
  38. aha so this is where they ended up looks great. Must make some when i get green tomatoes :-)

    ReplyDelete
  39. A Big CONGRATS for making it to Food Gawker! You deserve this and many more accolades for your dedication and passion for food blogging, Shulie. Have to learn a lot from you. Best wishes and cheers!!

    ReplyDelete
  40. These pickled tomatoes look great Shulie..I love your blue wooden board. Wish I could lay my hands on some of these tomatoes- we dont even have a decent farmer market in Vegas.

    ReplyDelete
  41. Really gorgeous photos and the tomato pickles sound amazing.

    ReplyDelete
  42. So, I have to wait four weeks to eat them? I think you should have held back the pickled post. That way, I could have read and eat.
    "Good things come to those who wait"

    ReplyDelete
  43. Yon, the last sentence should have been my response to you!! Thank you everyone, now I regret not posting more salsa pics for you guys. I am having much fun playing with the camera and mostly my neighbors props. Can't wait for you to see the next board I got from her.

    ReplyDelete
  44. Stunning. I'm sure the flavors are as vibrant as the colors.

    ReplyDelete
  45. I fell in love with these green heirloom tomatoes couple of weeks ago when I first found them at the farmer's market.
    Your photos are stunning Shulie and love the idea of canning these babies and used them later in the year. Yum!!

    ReplyDelete
  46. I was looking forward to see what you come up with and this is absolutely excellent .. the photos are such gorgeous and every element u used is so amazing!

    ReplyDelete
  47. I can't decide which photo I love the best.I think the 4th from last is my fave:) Love this post and your pickled recipe. I just showed and explained to one of the cousins yesterday what heirloom tomatoes are. She never saw them in Italy. Lovely post:)

    ReplyDelete
  48. Just stunning, Shulie! All of it! And I am from a pickle loving family and dad always had a jar of pickled green tomatoes in the fridge. Just a fabulous recipe.

    ReplyDelete
  49. Wow, I wish I had saved some of my heirlooms to make this with! Beautiful!

    ReplyDelete
  50. Gorgeous Shulie, just fantastic. Love the idea of pickling tomatoes, and the photographs say a million words.

    ReplyDelete
  51. wow, great pictures shulie! very beautiful

    ReplyDelete
  52. If you want to try fried tomatoes and don't want the breading, one of my favorite breakfast treats is to fry(saute) green and red tomatoes in a little butter. Yum!

    ReplyDelete