Ever stared at those green tomatoes on your vine and thought, “Now what?” Sure, fried green tomatoes are iconic, but let’s switch things up. Enter pickled green tomatoes: a zesty, crunchy treat perfect for sandwiches, salads, or straight out of the jar.
Pickled Green Tomatoes Recipe
Ingredients You’ll Need:
- Green tomatoes (as many as you’d like, but let’s say about 1 lb for starters)
- 2 cups white vinegar
- 2 cups water
- 2 tablespoons kosher salt
- 1 tablespoon sugar
- Fresh dill (because yum)
- 1 tablespoon black peppercorns
- 2 cloves garlic, halved
- Optional: red pepper flakes for a kick!
The Simple Steps:
- Prep the Tomatoes: Wash your green tomatoes, then slice them into halves, quarters or thick slices, depending on size and preference.
- Brine Time: In a pot, combine the vinegar, water, salt, and sugar. Bring this mix to a boil, stirring occasionally to dissolve the salt and sugar.
- Jar Them Up: In sterilized jars (you can boil them or run them through a dishwasher cycle), place a sprig or two of dill at the bottom, followed by the peppercorns and garlic. Pack the green tomatoes in tightly without squishing them.
- Pour & Seal: Once your brine is ready, carefully pour it over the tomatoes, leaving about a half-inch of space at the top. Seal your jars.
- Cool & Store: Let the jars cool to room temperature. Once cooled, store them in the refrigerator. The wait is the hardest part — give them a week to fully pickle.
A Few Tips to Remember:
- Variety is the Spice of Life: Feel free to experiment with the spices! Mustard seeds, coriander, or even star anise can add a fun twist.
- Shelf Life: While refrigerated, these pickled delights can last up to three months. But let’s be honest, they’ll be devoured long before then.
There you have it! A simple solution for those lingering green tomatoes. Not only will your pantry thank you, but so will your tastebuds.