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Green Tomato Pickles, Next Day (P, TNT)
Source: "The Victory Garden Cookbook," by Marian Morash
Serves: depends on how much tomatoes you use

Green tomatoes, OR green cherry tomatoes
1 clove of garlic per each quart of tomatoes
1 teaspoon pickling spices per each quart of tomatoes

Per each quart of water:
3 tbsp. kosher salt
1/2 cup white vinegar

Wash and thickly slice green tomatoes, or use whole green cherry tomatoes. Put in a container and add garlic and pickling spices.

Measure water and bring to a boil. Add salt and vinegar. Pour over the tomatoes and press down with a weight to keep the tomatoes under the brine. Leave at room temperature (refrigeration slows down the pickling process).

Like 'em crisp? Eat them the next day. Otherwise eat one every day until they are ready and THEN refrigerate them.

Poster's Notes:
I use this recipe every year when I can find greenies, I usually adjust the garlic (never can have enough of THAT) and sometimes I will experiment with more salt or vinegar. That's what's fun about pickling...go ahead and play around with the amounts, try different types of vinegar, etc...

Posted by Gary Siegel

Nutritional Info Per Serving: N/A