You Can Pickle Anything!

 

It wasn't a great year for gardening - too dry - but the trusty Sun Golds did come through in a big way. They are extra-sweet cherry tomatoes that produce continuously from early August right up until frost. 

I recently learned that you can pickle pretty much any vegetable. (Probably other stuff, too but ew.) I decided to give it a try. These are refrigerator pickles - I didn't get in the whole boil-the-jars-like-our-ancestors-did stuff. 

Pickled Sun Gold Tomatoes 

About 20 Sun Gold or other sweet variety cherry tomatoes

1 cup red wine vinegar

2 Tablespoons sugar

1/4 teaspoon salt

1 teaspoon tarragon

2 cloves garlic, peeled

Fill Mason jar with cherry tomatoes. Fill jar with a 1/2 inch to an inch of space. Mix vinegar, sugar, tarragon and salt in a saucepan; bring to light boil. Boil for 1 minute. Let cool about 10 minutes; pour over tomatoes. Push garlic cloves under the surface of the vinegar. Screw on lid & let sit in refrigerator for a week before using.