for many of you, the first frost is approaching, and that means that you should start thinking about saving some of those green tomatoes that aren’t going to have a chance to ripen. fried green tomatoes are delicious, yes. but PICKLED GREEN TOMATOES are a must-try. esp if you are a pickle-lover (too easy).
this is a family recipe. my mom made these pickles when i was a child. i clearly remember seeing them resting in their murky liquid on a dusty shelf in our garage along with all of her other food preservation projects. i loved it when she would bring a jar of them inside and crack it open. sour, salty, fermented pickles! to a child, a pickle is a pickle. now that i’m a grown-up, i know what made them so good — green tomatoes make a wonderful pickle due to their thick rind and firm insides.
when i made mine today, i added a couple of things to my jars: crumbled bay leaf, a few black peppercorns, and a couple of extra buds of garlic. because i am pregnant and greedy, i am not fermenting mine@ room temp for 4 weeks. i am making refrigerator pickles (which are ready in 3-5 days, but i’ll let mine sit for 1 looooong week.) in addition, i prefer that extra CRUNCH in my pickles, and you will definitely get more of a crunch out of a refrigerator pickle as opposed to a fermented one.
ye olde “dilly green tomatoes” recipe (forgive the C&P job):
Wash and pack tomatoes in sterilized jars. (boil jars 10 minutes)
To each quart add: 1 garlic bud
1 tsp dry dill weed or seed
1 hot pepper or ¼ tsp red pepper flake
For 8 quarts make liquid:
2 qts water
1 qt cider vinegar
1 cup un-iodized (kosher) salt or use sea salt
Boil this for 5 minutes and fill jars to ½ inch from top
Place seals (that have been boiled and are hot) on top of jars and put rings on.
Let pickles rest for 3 weeks before using.