Herbal Heirloom Tomato Pickles.

We love using lemon basil and Russian Red garlic.
Make sure the tomatoes are firm; otherwise, they will fall apart when pickled.
You could use a combination of tomatoes; we used cherry tomatoes, heirloom tomatoes and green tomatoes, cut in half. We used dill sprigs in our pickles, feel free to experiment.
2 cups tomatoes, vertically quartered
2 to 4 garlic cloves, sliced
1/2 cup fresh herbs of your choice
1/3 cup cider vinegar
1 tablespoon kosher salt
1 cup cold water
1 tablespoon fresh juice of key limes, lemons or limes {optional}
1. Place tomato slices, garlic and other herbs in a clean 16-ounce glass jar until about 3/4 full.
2. Combine vinegar and salt in a saucepan. Bring to a simmer and gently stir until salt dissolves. Remove from heat.
3. Add cold water {and optional juice} to this mixture and let cool. Pour cooled liquid in jar to cover tomatoes and herbs. Add more cold water if necessary. Refrigerate for about 1 hour until chilled.

Homemade Herb Pickling Mix.

Great to have on hand and saves time!
The herbes de Provence add a unique flavor that’s not typically found in supermarket pickling mix blends.
To use the pickling mix: Put one to two tablespoons in the pickling jar, then add the veggies and the vinegar/salt mixture, following the directions in the recipe.
It’s that easy!
2 tablespoons mustard seeds
4 tablespoons herbes de Provence
1 teaspoon black peppercorns
1 teaspoon bay leaves, shredded
2 tablespoons coriander seeds
1 teaspoon dried, crushed red pepper
1 teaspoon cloves
1. Combine ingredients in a bowl and mix well.
2. Put into a clean, glass container and store in a cool, dry place.
Makes Approximately 2 Ounces