
Ingredients:
8 small, green tomatoes, cut into wedges
1 cup white vinegar
1 cup water
2 tablespoons pickling salt
1 habenaro, sliced thinly
1 teaspoon mustard seed
1 teaspoon dill seed
6 peppercorns
1 small shallot, minced
Directions:
Evenly divide the tomatoes, pepper, spices and shallot between 2 wide mouth pint jars. Bring the water, vinegar and salt to a boil. Prep the lids/jars. Pour in the boiling vinegar mixture, leaving 1/2 inch headspace. Poke down any tomatoes that has floated too close to the top. Close the jars and process for 10 minutes in a hot water bath. Allow to sit at least one week before eating.
Yield: 2 wide mouth pints
Note: A great source for canning information is the Blue Book guide to preserving. I highly recommend it for learning how to can. Here is a bunch of other canning books and equipment I find useful.
You had me at pickled ! This looks so yummy!
ReplyDeleteDone! I have a bunch of miniature green tomatoes and want to pickle them for cocktails :)Totally using this recipe!
ReplyDeleteKatz's Deli in NYC serves delicious pickled green tomatoes. They're my favorite thing there after their pastrami!
ReplyDeleteOh, yes, pickled green tomatoes are definitely a "thing". Have been for more than a century! Remember, the Victorians pickled every edible plant item they could - northern winters are looongg and they needed all the preserved veggies they could get.
ReplyDeleteOur favorite relish is a green tomato pickle I've been making for years (recipe in "The Yankee Cookbook", Wolcott, 1971). It's fabulous not just with baked beans as the book suggests, but also with roast pork or omelets.