Our August Cookbook of the Month is The Preservation Kitchen by Paul Virant, the food genius behind Michelin starred restaurant Vie. This is Virant's debut cookbook, and for cooks looking to create a "flavor arsenal," his canning guide (with recipes!) is a kitchen must-have. Cooking columnist Sybil Pratt promises this book "prolongs the seasons and adds unexpected delights to weekday and celebratory meals."

How gorgeous are these tomatoes?

Sweet Pickled Cherry Tomatoes


Makes 5 pints











































































Ingredient Volume Ounces Grams Percent
Dill seeds 5 teaspoons
Black peppercorns 21/2 teaspoons
Dill sprigs 10
Garlic cloves 5 3/4 ounce 20 grams .7%
Cherry tomatoes, hulled and pricked 8 cups 3 pounds 1361 grams 49.5%
Champagne vinegar 4 cups 32 ounces 907 grams 33%
Water 11/4 cups 10 ounces 284 grams 10.5%
Sugar 3/4 cup 6 ounces 170 grams 6%
Kosher salt 1 tablespoon 1/3 ounce 9 grams .3%

Scald 5 pint jars in a large pot of simmering water fitted with a rack—you will use this pot to process the jars. Right before filling, put the jars on the counter. In a dry sauté pan over medium heat, toast the dill seeds and peppercorns. Divide the spices among the jars, using about 11/2 teaspoons per jar, then add 2 sprigs dill and 1 garlic clove to each jar. Pack the tomatoes evenly among the jars. Meanwhile, soak the lids in a pan of hot water to soften the rubber seal.

In a pot, bring the vinegar, water, sugar, and salt to a boil. Transfer the brine to a heat-proof pitcher and pour over the tomatoes, leaving a 1/2-inch space from the rim of the jar. Check the jars for air pockets, adding more brine if necessary to fill in gaps. Wipe the rims with a clean towel, seal with the lids, then screw on the bands until snug but not tight.

Place the jars in the pot with the rack and add enough water to cover the jars by about 1 inch. Bring the water to a boil and process the jars for 15 minutes (start the timer when the water reaches a boil). Turn off the heat and leave the jars in the water for a few minutes. Remove the jars from the water and let cool completely.

At the Table: pickled and fresh summer bean salad with preserved tomato vinaigrette (page 185)

Reprinted with permission from The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves, and Aigre-doux by Paul Virant with Kate Leahy, copyright © 2012. Published by Ten Speed Press, a division of Random House, Inc. Photo credit: Jeff Kauck © 2012. Read our review of this book.

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