For some reason this year, the tomato plants produced like mad after it started to cool down. So we had a plethora of green tomatoes. I didn't want them to go to waste, so we decided to pickle them. We prefer garlic pickles as opposed to the more pickly flavor so we left out pickling salk and used sea salt instead. There is no sugar in this recipe. That's hubby working hard above.
Pickled Green Tomatoes
about 1 pound small, green tomatoes (washed, stems removed)
2 quarts water
1 cup white vinegar
1/2 cup canning & sea salt or kosher salt
about 1 pound small, green tomatoes (washed, stems removed)
2 quarts water
1 cup white vinegar
1/2 cup canning & sea salt or kosher salt
2 teaspoons celery salt
2 cloves minced garlic (I used 3 tablespoons of already diced garlic)
chili flakes or fresh peppers
2 cloves minced garlic (I used 3 tablespoons of already diced garlic)
chili flakes or fresh peppers
glass containers for pickling
1. In a large enough saucepan, add water, vinegar, kosher/sea salt bring to a strong simmer, stirring until the salt has all dissolved.
2. Sterilize your glass containers by submerging them in a pot of boiling water.
3. Place tomatoes in glass containers and add hot bring until the tomatoes are completely covers.
4. You can finish by boiling the jars until the lids seal or just store them in the fridge.
4. You can finish by boiling the jars until the lids seal or just store them in the fridge.
Please note that after you are finished and all the lovely jars are filled, your kitchen will be a mess of vinegar and garlic and whatnot. It will probably smell like pickles for awhile, too. But oh, so worth it.
