Saturday, October 15, 2011

Green Tomato Pickles

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.


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