Thursday, September 12, 2013

Quick Pickled Green Tomatoes

I ended up with quite a few stubborn tomatoes this year that refused to turn red, and I've always wanted to try the refrigerator technique of pickling. Lucky for me, these are the easiest thing in the world to make! This "refrigerator pickle" technique requires no lengthy temperature-critical fermentation, and no sterile canning (bonus). These little gems will stay crunchy for months in the fridge - but I don't imagine they'll be around that long. ~Patti
2 cups distilled white vinegar
2-1/2 cups water
2 pounds firm green tomatoes
6 tablespoons kosher salt
10 cloves garlic, peeled and halved
1 bunch fresh dill, or 2 tablespoons dried
1 teaspoon red pepper flakes
2 teaspoons whole black peppercorns 

You will also need several glass mason jars with clean seals and lids 
(give them a quick boil) - any size you like - be creative!
                                 This recipe makes about 2 quarts

Using a non-reactive pot, bring water, salt, and vinegar to a boil. Once it reaches a soft boil, reduce heat and simmer until all salt is dissolved. 

Meanwhile, divide red pepper flakes, dill, garlic, and peppercorns 
equally into your mason jars. Then, quarter your tomatoes. 

Pack tomato quarters tightly into jars. Pour your salted, vinegar water over them - making sure to leave 1/2 inch at the top. Seal with lid and refrigerate for at least 48 hours before eating. Easy, peasy! 


Note: Must be stored in the refrigerator, they are not shelf stable.