Saturday, October 29, 2011

Pickled Green Tomatoes

This time of year everyone's gardens are about gone and I had friends give me some of their tomatoes that didn't make it in time.  Many were green or barely starting to ripen.  I used this recipe to make some wonderful Pickled Green Tomatoes that didn't require all the typical canning processes.  These should keep for several weeks or even a month or two.  The ones I made didn't last long enough to go bad!  Everyone loved them.  They are tart but tasty.


1 qt. jar of small green tomatoes, cut into eights
8 sections of garlic sliced in half
1 cup white vinegar
1 cup apple cider vinegar
½ cup water
2 tbs kosher salt
1 tbs sugar
1 tbs pickling spices
1 tsp mustard seeds
½ tsp celery seed
½ tsp dill seed
½ tsp garlic powder
½ tsp pepper flakes

Place tomatoes tightly in a quart jar, arrange slivers of garlic throughout the tomato wedges. Combine the remaining ingredients and bring to a boil, cook for 5 more minutes. Pour over the tomatoes in jar filling ¼ inch from top. Tighten lids and wipe off edges, and leave out on the counter for about 1 hour. Listen for the popping sound to make sure they seal. Place into refrigerator for 2 weeks before using to give the pickles time to develop flavor.

Make these wonderful pickles.


1 comment:

  1. I've done that too at the end of season. I couldn't tell them from cucumbers.


Thanks for you Comment. Come back soon!