Even the smallest garden — as in a few pots on a sunny windowsill — has a cherry tomato plant. They don’t ask for much and they give a lot. These bite-sized sweet tomatoes are the first to ripen and ...

Think beyond red when preserving these summer favorites. Bring vinegar, water, sugar, salt to boil in medium nonreactive pot. Stir to dissolve sugar, salt. Place garlic, shallot, dill, spices in hot ...

If you’re a tomato grower, you’re probably focused on that moment when the fruit is perfectly ripe — soft, juicy and, in many cases, red. You may not want to sacrifice any of those fleeting specimens ...

Bring the first three ingredients to a boil and stir until salt is dissolved. Place all of the spices into a sterile quart glass jar. Pack the green tomatoes on top. Pour brine over top and let sit ...

A green tomato in early November is a moral dilemma. Do you leave it on the plant, praying the rain will spare it long enough to ripen? Heh, sucker. Or are you a hardliner? This particular type of ...

1 pint (about) green cherry or other small tomatoes1 large clove garlic, peeled1 teaspoon dill seeds1/4 teaspoon peppercorns1/4 cup white vinegar2 teaspoons pickling or noniodized salt Makes 1 pint.

Every year, I say to myself that I will NOT plant more cherry tomatoes. Regardless, they seem to infiltrate the garden with their prolific vines. This year, I decided to embrace volunteers and planted ...