Thread: Snacks
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Old May 3, 2006   #11
coronabarb
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Join Date: Jan 2006
Location: Roseburg, Oregon - zone 7
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Pickled Tomatoes
by MikeH

Here's the recipe I used for both peppers and green tomatoes last summer. We really liked the results! I had to adjust the amount of brine, depending on how many green toms or peppers I was going to use. Just make sure you have enough brine to cover.

Green tomatoes, sliced
Onions, sliced thinly
Ice cubes
1/4 cup kosher salt
1 cup cider vinegar
1/2 cup sugar
1 Tbl. mustard seed
1/2 tsp celery seed
1/2 tsp tumeric

In a large bowl, combine tomato, onion slices, salt and ice. Let stand at room temperature for one to two hours,tossing occationally. Fill bowl with water and drain veggies in a colander, draining well.

In a large, non-reactive pot, add vinegar,sugar and spices(a spice bag may be used if you wish). Bring to a boil. Add veggies and let brine just come back to a boil, then remove from heat. Let mix come back to room temperature. When cool, pack in jars,making sure the brine covers to the top. Seal and store in the fridge. It will be ready to eat the next day.

I made the green tomato and pepper pickles in Sept. and am still eating tomatoes (I only made 3 quarts worth of the peppers. I'll not that mistake again as they were gone by Dec, LOL)!
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