Cherry Bombs

Effervescent Pickled Cherry Tomatoes are a delightful and tangy addition to your pickling repertoire. The fermentation process brings these tomatoes to life, creating a unique effervescence that adds a touch of excitement to every bite. With a combination of herbs and spices, these pickled cherry tomatoes are a versatile condiment that can enhance salads, sandwiches, or enjoy them straight from the jar.

Yield: About 1 gallon

(Fermentation vessel: 1 gallon)

INGREDIENTS:

• 4-5 pounds cherry tomatoes
• 1 sprig parsley or the leafy tops of celery
• 5-6 leafy stems of basil
• Pinch of chili pepper flakes
• 1 head garlic, cloves separated
• 1 teaspoon peppercorns
• 1 teaspoon coriander seeds
• 1 teaspoon mustard seeds
• 1 gallon Cucumber Brine (¾ cup unrefined sea salt to 1 gallon unchlorinated water)
• 3 fresh grape or other tannin-rich leaves (optional)

INSTRUCTIONS:

1. Rinse the cherry tomatoes and arrange them in a 1-gallon jar. Alternatively, divide them among smaller jars.
2. Place the sprig of parsley or celery tops, leafy stems of basil, chili pepper flakes, garlic cloves, peppercorns, coriander seeds, and mustard seeds around the tomatoes. Have fun arranging the ingredients to create an appealing visual display.
3. Gently pack the tomatoes to maximize space and ensure they are submerged under the brine. Remove any split tomatoes as you go.
4. Pour enough Cucumber Brine into the jar(s) to completely cover the tomatoes. Reserve any leftover brine in the fridge for future use.
5. If using grape leaves, place them over the tomatoes as the primary follower. Grape leaves provide tannins that help keep the pickles crisp.
6. If using other tannin-rich leaves, add them at this stage.
7. If using a crock, top with a plate that rests on top of the pickles, and use a weight, such as a sealed water-filled jar, to keep everything in place. If using a jar, top with a light weight, such as an empty jar, to keep the ingredients in place.
8. Place the jar(s) on a baking sheet and set them aside in a cool area away from direct sunlight.
9. Allow the tomatoes to ferment for 6 to 8 days, checking the brine level regularly. If needed, top off with reserved brine solution to ensure the tomatoes remain fully submerged.
10. It is normal to see scum on top of the brine, which is generally harmless. However, refer to the appendix if you have any concerns.
11. As the tomatoes ferment, they will lose their vibrant color and the brine will become cloudy. This is the time to start testing your pickles.
12. The pickles are ready when the brine has soured, resembling pickle brine, and the tomatoes are pleasantly sour and very soft inside with a champagne-like effervescence.
13. Store the pickled cherry tomatoes in jars with tightened lids in the refrigerator. Ensure the tomatoes are fully covered with brine and top each jar with a fresh grape leaf, if available.
14. Let the pickles sit for 1to 2 weeks before enjoying them. These pickled cherry tomatoes can be kept in the refrigerator for approximately 6 months. It’s worth noting that even under refrigeration, they will continue to gain effervescence. The pressure is not in the jar but rather within the tomatoes themselves, creating a unique and lively eating experience.