Photos and recipe by Kristen bach
Right about now, our second plantings of tomatoes are coming on. We are getting some ripe tomatoes and loads of green ones. I like to make pickled green tomatoes before summer and then before the first frost in the fall. Here is a great pickling recipe to try.
2 pounds green tomatoes, sliced how you like them, stems removed. I prefer cutting them into spears
2 cups distilled white vinegar
2 cups water
6 Tbsp Kosher salt,
You can add a little sugar, if you want them sweeter
Garlic, peppercorns, hot peppers, or red chili flakes, if you want them spicy
Fresh herbs, if you want
-Use clean (sterilized jars) and lids.
-Clean your fresh vegetables and produce.
-Using a non-reactive pan, boil the vinegar, water and salt until salt is dissolved.
-If you are using sugar, add this to the boiling mixture.
-If you are using garlic, peppers, peppercorns, herbs, etc., add them to the bottom of the clean jars
-Add the sliced tomatoes to the jars, making sure you leave about 3/4-1 inch at the top.
-Pour boiling pickling brine over the tomatoes, leaving a 1/4-inch space at the top.
-Wipe the rim of the jar clean.
-Cover the jars with the lids.
-Place jars in the refrigerator and wait for a couple of weeks. If you really want to dive in and try them, wait at least 3 days.