November 11, 2008

Pickled Green TomatoesAlmost 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.

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