Tomato Inundation! Pickled Garlic Grape Tomatoes

They say that this Winter is looking like it's going to be a rough one.  So, while we're still here in Indian Summer, I thought I'd share some shots of the PLETHORA of sun-loving tomatoes that have graced our tabletop (and dehydrator, and blender, and sandwiches, and sauces aaand... you get the picture). This has definitely been our bumper crop this season!

The kids are finally both back in school.  That gives me a little more time to play.
Here's a recipe for a new pickle that I tried out.  It's a new personal favorite, combining the sweetness of grape tomatoes with a sparkling, crunchy explosion of flavor.  Oh, and it's probiotic!

Pickled Garlic Grape Tomatoes

about 3/4 quart grape tomatoes

4 or 5 cloves of fresh garlic

Dill to taste

1 quart brine (1 quart water to 2 tbsp kosher salt)

Pack Grape Tomatoes, Garlic, and Dill into a quart-sized mason jar (my 3-year-old did it for me... don't worry about squishing everything down a little bit).   Cover everything in brine.   Use Dill stalks or skewers or a weight to hold all the veggies down under the brine. Cover tightly with a lid.  Allow to ferment at room temperature for 7-10 days, making sure to burp the jar occasionally.

Crack open and enjoy!  These are really fun and delicious!