green tomato pickles

Green tomato pickle recipe

Makes about 3 large jars’ worth

Ingredients:

• 4-5 large, firm green tomatoes, cored and sliced in thin wedges

• 1 small onion, sliced thin

• 3 cloves garlic, peeled and split (1 clove per jar)

• 1 teaspoon mustard seeds

• 1 teaspoon black peppercorns

• Other optional spices: red pepper flakes, cloves, allspice berries

• 3 cups apple cider or white wine vinegar

• 3 cups water

• 3 tablespoons salt

• 2 tablespoons sugar

Instructions:

Sterilize jars by immersing in boiling water. Layer onions, tomatoes, garlic, and spices in each jar, packing tightly. If using the “optional” spices only put about 3-4 each of cloves and allspice into each jar. Red pepper flakes can be tailored to your heat preference. Once you’ve filled the jars, heat vinegar, water, salt and sugar in a saucepan until boiling. Carefully pour into jars to cover tomatoes—a funnel is helpful. Tap each jar gently to release air bubbles and cover with lid. Allow to cool to room temperature, then store in the refrigerator. They will be ready in about a week. Note: These are quick, refrigerator pickles and should be stored as such, as they have not gone through a true canning process to sterilize.

Serving suggestions: chop the pickled tomatoes and onions and layer into a grilled cheese sandwich. They are also great on breakfast egg sandwiches and on a snacking platter.