This past week I was trolling the neighborhood, looking for a good lunch spot, when I stumbled upon Brooklyn Larder. This fantastic little provision shop has cured meats, a variety of cheeses, local ice creams, brews and really great looking prepared salads and sandwiches. One of these caught my eye, a salad of pickled tomatoes… how refreshing I thought! And how great would they be paired with some fresh mozzarella in a sandwich? I had to give this pickling thing a try…
While I gave nearly all of these beauties a try, I brought home heirloom green tomatoes for pickling.
Gather the following for a quick and painless pickling:
2 Green tomatoes, sliced
1/2 red onion
1/2 cup fresh dill – or any fresh herb of your liking
2/3 cup cider vinegar
1 cup water
1 T salt
1 t sugar
3 garlic cloves, sliced
pinch red pepper flakes
Place the tomatoes, onion, dill, garlic and red pepper flakes in a glass jar.
Combine the vinegar, salt and sugar in a saucepan and bring to a rolling simmer. Remove from the heat when the salt is dissolved and then add the cold water. Once the mixture has cooled, pour over tomatoes. Cover and refrigerate. Allow the tomatoes to chill for at least one hour.
Once your tomatoes have chilled and you’re ready for your sandwich, assemble like so – lightly toast the bread and brush it with olive oil and a bit of salt. Lay the mozz and a bit of lettuce down, a couple tomatoes and onions and you’re in business. The pickling gives a tangy punch to an otherwise classic combo of tomato and cheese.
And since we’re on the topic of tomatoes, I simply have to share one of my favorite guilty pleasures: a simple sandwich made of ripe tomato, salt and mayo.
No one said it would be sophisticated. But it sure is good.