I don’t know the origin of this recipe, which I got from a friend. It’s a terrific way to preserve green tomatoes. Pickle them right away and they’ll be ready to serve as snacks on Thanksgiving or at a holiday party.
Yield. 1 quart jar
Preparation time. 90 minutes. Aging time at least 2 days. These keep in the refrigerator for several weeks.
Ingredients
1 cup distilled white vinegar
1 1/4 cup water
3 tablespoons kosher salt
1 pound firm green tomatoes (about 5 plum tomatoes)
1/2 serrano chile, stem removed
6 medium garlic cloves, peeled and sliced in half
4 tablespoons dill seeds
1/2 tablespoon whole black peppercorns
1 sprig lovage or celery leaves (optional)
Equipment
Canning jar with lid
Directions
1) Prepare a quart-sized canning jar, such as from Ball. Sterilize it by submerging it in a boiling water bath.
2) Add the garlic, dill seeds, serrano pepper, optional lovage or celery and peppercorns to the jar.
3) Thoroughly wash the tomatoes and slice them in halves or quarters. Cut out all bad spots and the stem ends. Cram them in the jar leaving about 1/2” to 3/4” of space at the top.
3) Make the brine by combining the vinegar, water, and salt in a non-reactive sauce pan or pot. Bring to a boil, and stir until all the salt is dissolved.
4) Pour the hot brine over the tomatoes to within 1/4” of the top. Wipe the jar top, put the lids on and tighten. Age for at least 2 days in the refrigerator.
