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.

Amy

Bread & Butter Pickles

From William Sonoma: The Art of Preserving, By Rick Field and Rebecca Courchesne, Makes 6 Pint Jars

6 pounds cucumbers, cut into 1/4 inch slices
1 yellow onion, cut into 1/4 inch slices
3 tablespoons kosher salt
6 ice cubes
4 cups cider vinegar
1/4 cup sugar
1 teaspoon turmeric
2 teaspoons mustard seeds
1 teaspoon celery seeds
1/2 teaspoon red pepper flakes

In a large bowl, combine the cucumbers and onion. Add 1 tablespoon of the salt and the ice cubes. Refrigerate for 3 to 4 hours. Remove the excess liquid, rinse and set aside to drain well.

Sterilize and prepare 6 pint jars.

In a large saucepan, combine the vinegar, sugar, turmeric and remaining 2 tablespoons of salt. Add 1-1/2 cups of water and bring to a boil. Stir to dissolve the salt.

To the cucumbers and onions, add the mustard seed, celery seed and red pepper flakes. Stir to coat the cucumbers in the spices. Pack the cucumber mixture into the jars as tightly as possible, leaving a 1/2 inch air space.

Ladle the hot brine into the jars, covering the cucumbers but leaving the 1/2 inch of headspace. Remove any air bubbles. Wipe the rims and seal the lids.

Process in a boiling water bath for 7 minutes. Let the jars rest for 2 weeks.

Store in a cool, dark place for up to a year.


Amy