Almost forgot to mention: after I’d jarred some honey on Sunday, I figured it was time to do something with all those green tomatoes that failed to ripen over Seattle’s weird 2008 summer. I remember from growing up in Connecticut that my mother always made pickled tomatoes with her greenies and they were total heaven, so I rang her up for the recipe. Here’s it is:
Into each sterilized quart jar, put:
- 1 clove garlic
- 6 peppercorns
- 1 clove
- 1 flower of dill
- Tightly packed green tomatoes
Boil the following and then pour over the top:
- 2 quarts white or cider vinegar
- 1 quart water
- 1 cup coarse (Kosher) salt
I used cider vinegar, as I’m a believer that it has health benefits.
After that, let it sit for a week in a cool, dark place, after which point, eat. I’ll let you know how it turns out.