Thursday, November 4, 2010
So I Googled 'pickled green tomatoes' and made a jar based on the following recipe. Similar to the refrigerator dill pickles I've made for several years, these were easy and surprisingly tasty. And they don't have that green tomato taste that I really don't care for! They just taste like - pickles!
Pickled Green Tomatoes
2 pounds green tomatoes, about 4 or 5, thinly sliced
1 jalapeno chile, stems removed, cut in half lengthwise
1 teaspoon cumin seeds
1 teaspoon peppercorns
1 teaspoon celery seed
1 teaspoon dill seed
2 cloves garlic, minced
1 cup white vinegar
1 cup water
1 Tablespoon canning salt
2 wide-mouth pint jars or 1 wide mouth quart jar, sterilized
Evenly distribute the sliced green tomatoes, sliced jalapenos, cumin seeds, peppercorns, celery seed, dill seed and garlic in jars. In a saucepan, bring to a boil, the vinegar, water and salt. Pour the boiling vinegar mixture into the jars leaving a bit of headspace. Cover with lid and fasten with rings. Allow to cool and refrigerate. They will be ready after 4 hours and will last for 1 month in the refrigerator.
Alternatively, you can place the covered jars in a canning pot or stockpot, cover the jars with water, bring to a boil and then cook on high for 10 minutes. Remove the jars with tongs and then allow to cool. These jars will not require refrigeration until after opening.
After the success of the first jar, I decided to can some for more long term preservation. A successful venture, except that the half pint jars really only used one small tomato each - not much help in the quest to deal with the bounty. Many of the others have actually ripened, so I made still another batch of tomato sauce for the freezer last weekend. A few tomatoes succumbed to decay and were tossed into the compost bucket. We're down to one tray of green tomatoes. I'm almost finished with the garden for this season - ready to turn to the blessing of indoor domestic pursuits for the cold weather.