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Green tomatoes, OR green cherry tomatoes
Per each quart of water:
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:
Posted by Gary Siegel
Nutritional Info Per Serving: N/A
1 clove of garlic per each quart of tomatoes
1 teaspoon pickling spices per each quart of tomatoes
3 tbsp. kosher salt
1/2 cup white vinegar
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...