During the summer I was exploring green tomatoes and while I was researching them I came across the concept of pickled green tomatoes. I had never even heard of pickled green tomatoes before but since I really like cucumber pickles and I had recently discovered that I liked green tomatoes I just had to try making some. After a bit of searching I found this recipe for pickled green tomatoes on about.com: American Food that sounded like a good place to start. The pickled green tomatoes were super easy to make, though I did have to wait several months before I could even try them. (Hence the delay in posting until long after green tomato season.) That long wait was certainly worth it though! The pickled green tomatoes turned out really well! They are nice tangy and extra crunchy with a touch of heat and an exotic blend of spices. I made half of the pickles in wedges for snacking and I sliced the other half for use in sandwiches. What is your favorite way of enjoying pickled green tomatoes?
Pickled Green Tomatoes
- 1/2 teaspoon red pepper flakes
- 1 bay leaf
- 1 tablespoon coriander seeds
- 1 cinnamon stick
- 6 cloves
- 1 tablespoon black peppercorns
- 2 cloves garlic
- 2 cups cider vinegar
- 1/2 cup water
- 2 tablespoons honey
- 1 tablespoon salt
- 1 pound green tomatoes (quartered and/or sliced)
- 1 quarts worth of canning jars (sterilized*)
- Bring everything but the tomatoes to a boil for 3 minutes.
- Meanwhile, stuff the tomatoes in the the jar(s).
- Pour the liquid over the tomatoes making sure to cover them.
- Put the lids on and give them a good shake to make that all of the air bubbles come out to the top.
- Store in the fridge for 3 months.
- * To sterilize the jars:
- Wash in hot soapy water.
- Keep the lids in boiling water until ready to use.
- Place jars in 225F/110C oven for 10 minutes and keep warm until ready to use.
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