A page from the September 2015 Food Network Magazine that's been sitting in a pile of similar ripped pages, from various sources, has kept being moved to the top of the pile for a while now. For some reason, who knows why, the urge to make them (finally) was so strong it sent me out the door for dill and tomatoes. (And later again for the coriander seeds I was sure were in the cabinet, but were not. (I'm sure they'll appear when I don't need them.)
The pretty tomatoes were tart, tangy, sweet, salty, garlicky, dilly - with just a bit of heat. SO good were they, even the pickling brine was delicious enough to drink. So why not make a pickle martini? I did. Thus, the Pickled & Dirty Tomato Martini graced my glass. (Pickled & dirty...I know there's a wry comment out there somewhere!)
I made a few small changes to the Food Network Magazine recipe - mainly more spices and garlic. Next time I'll try adding jalapeno or serrano peppers for even more heat. One of the benefits of cherry and grape tomatoes is that there are always tasty and colorful baskets of these lovlies year 'round. You (and I) can make them anytime!
Pickled & Dirty Tomato Martini
- 2 1/2 oz. Uncle Val's Peppered Gin (or gin of your choice)
- 1/2 oz. Dolin Blanc vermouth
- 1/2-3/4 oz. pickled tomato brine (pickled tomato recipe below)
- pickled cherry and/or grape tomatoes - recipe below (I like the multicolored ones)
- fresh dill sprig
In a shaker tin (yes, I commit the sin of enjoying a shaken martini), add the gin, vermouth and pickled tomato brine. Add ice halfway up tin, cap and shake until tin is frosted. Strain into a chilled martini glass, add a spear of pickled tomatoes, slap the fresh dill sprig to release the fragrance and garnish. Mmmmmmm....pickle-y.......
|My own Quick Pickled Tomatoes|
Quick Pickled Tomatoes
(adapted from the September 2015 Food Network Magazine)
- 1 pound cherry and/or grape tomatoes - I like lots of colors and sizes for a pretty jar full of pickled tomatoes
- 1 C apple cider vinegar
- 1 C water
- 1/4 C sugar
- 2 T Kosher salt
- 6 garlic cloves, smashed
- 1 1/2 t coriander seeds
- 1 1/2 t mustard seeds
- 1/2 t red pepper flakes
- 1 1/2 t black peppercorns
- 3/4 t pink peppercorns
- 3/4 t green peppercorns
- 3/4 C fresh dill
Have a clean 1 quart canning jar ready.
Bring vinegar and water to a boil. Add sugar, Kosher salt, coriander, mustard seeds, red pepper flakes, and the various peppercorns. Stir until sugar is completely dissolved, remove from heat and allow to cool while you proceed.
Put a couple of dill sprigs into the bottom of the quart jar, add a layer of tomatoes and a smashed clove of garlic. Repeat the layers until the jar is nearly filled. Pour the warm liquid into the jar, cap and allow to cool completely on the counter. Refrigerate. The tomatoes will be ready to serve the next day.