December 18, 2013

Pickled Green Tomatoes

They taste like pickles!

Pickled Green Tomatoes

Yield: 1 quart jar
  • 1 cup white vinegar
  • 1 1/4 cup water
  • 3 tablespoons kosher salt
  • 1 pound firm green tomatoes
  • 1/2 teaspoon red pepper flakes
  • 6 garlic cloves, sliced in half
  • 2 tablespoons pickling spices
  • 1/4 tablespoon whole black pepper
Cooking Directions
  1. Sterilize the jar by submerging them in a boiling water bath.
  2. Add the garlic, dill seeds, and peppercorns to the jar.
  3. Thoroughly wash the tomatoes and slice them in quarters. Cut out all bad spots and the stem ends. Cram them in the jar leaving about 1/2" to 3/4" of space at the top.
  4. Make the brine by combining the vinegar, water, and salt in a non-reactive sauce pan or pot. Bring to a boil, and stir until all the salt is dissolved.
  5. Pour the hot brine over the tomatoes to within 1/4" of the top. Wipe the jar top, put the lids on and tighten. Age for at least 1 week in the refrigerator.
Recipe adapted from Meathead at

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