4 ways to pickled green tomatoes

Farmacy And Pickling

4 Ways to Pickled Green Tomatoes

Everyone thinks of fried green tomatoes when they think of end-of-season unripe tomatoes, but what about pickled green tomatoes? The immature fruits are a bonus harvest at the end of summer, because it’s the only time you’ll have enough of these delicious tomatoes for pickles. Here are four variations on the classic pickling recipe.

Ingreadient

1 pound green slicing tomatoes (or 1 1/2 pounds green cherry tomatoes)

For the Brine

1 cup white distilled vinegar (5% acidity)
1 cup water
1 tablespoon kosher salt

Basic Pickling Spice Mix

1 teaspoon yellow mustard seeds
1 teaspoon celery seeds
1 teaspoon coriander seeds
1/2 teaspoon black peppercorns
1/2 teaspoon whole allspice

Dilly Garlicky Pickling Spice Mix

2 teaspoons dill seeds
1 teaspoon black peppercorns
1 bay leaf
4 garlic cloves, peeled

Hot 'n Spicy Pickling Spice Mix

1 teaspoon black peppercorns
1 teaspoon Szechuan peppercorns *
1 teaspoon brown mustard seeds
1/2 teaspoon coriander seeds
1/2 teaspoon red pepper flakes

Curried Pickling Spice Mix **

1/4 cup packed brown sugar
1 teaspoon curry powder
1/4 teaspoon cumin seeds
1/4 teaspoon whole allspice
3/4 inch fresh ginger, sliced into thin coins

Direction

Cut larger (slicing) tomatoes into 1/2-inch wedges, and cut smaller (cherry or grape) tomatoes in half.
In a small saucepan, bring all of the brine ingredients to a boil and stir until the salt is dissolved. Remove the brine from heat.
Fill a hot, clean quart jar with the pickling spice mix of your choice. Pack the jar tightly with the tomatoes.
Pour the hot brine over the tomatoes, covering them completely and leaving 1/2 inch headspace. Stick a chopstick or "bubbling" tool into the jar and move it around to release any trapped air bubbles.
Wipe the rim clean, seal with a lid and band, and process in a boiling water bath for 15 minutes (adjusting the time for altitude as needed).
Store the jar in a cool, dark place. The green tomatoes will be perfectly pickled in about two weeks. Add to sandwiches, hot dogs, burgers, steaks, potatoes, or anywhere you would normally use relish. For a unique kick, you can even top off a Bloody Mary or dirty martini with a pickled green tomato garnish!