This year I didn't have the time or patience to wait for my box of green tomatoes to ripen so I decided to do something different - eat them!
Making green tomato pickles is essentially the same as making traditional dill pickles. The best part - the acid from tomatoes and vinegar mean that a boiling water bath is not necessary.
Adapted from Williams Sonoma: The Art of Preserving, makes 6 quart jars
2 1/2 pounds green cherry tomatoes
2 cups cider vinegar
4 cups water
1/2 cup kosher salt
12 bay leaves
2 tablespoons picking spice
6 cloves garlic
6 teaspoons dill seed
6 teaspoons dill
3/4 teaspoon celery seeds
In a sauce pan, combine the vinegar, water and salt. Bring to a boil, stirring to dissolve salt.
In each jar place 2 bay leaves, 1 teaspoon pickling spice, a garlic clove, 1 teaspoon dill seed, 1 teaspoon dill and 1/8 teaspoon celery seed. Pack the tomatoes into the jars leaving about 1 inch of room at the top of the jars.
Ladle the boiling brine into the jars, leaving 1/2 inch of headspace. Wipe the rims clean and tightly seal the lids.
Let the pickles sit for at least two weeks to allow the flavours to develop.