Getting tired of the last few tomatoes hanging on your vines? Maybe there’s some small green ones still left. Try this recipe I found recently online to preserve some Everglades tomatoes that are producing so well they are going to waste. The recipe can also be used for pickling almost any vegetable—beans, onions, peppers, what have you. It’s a good way to enjoy our summer bounty long past the growing season.
Pickled Green Tomatoes aka Tomolives
Makes four pints or two quarts of pickles
Pickled Green Tomatoes aka Tomolives
Makes four pints or two quarts of pickles
2 qt cherry tomatoes or about 6-8 full size tomatoes – firm and very green
2.5 c water
2.5 c white vinegar
3 T kosher salt
3 T sugar
4 garlic cloves, peeled
4 T coriander seed
4 T yellow mustard seed
4 T black peppercorns
4 bay leaves
4 small red chiles, optional
Bring water, vinegar, salt and sugar plus the garlic clove to boil in a non-reactive saucepan. Boil 5 minutes. Poke a hole with a toothpick, knife blade or skewer in each of the cherry tomatoes. Quarter the whole tomatoes. Pack into sterilized jars. Add 1 T each of the seeds, 1 bay leaf and one chile to each pint jar. Double the quantities if you are using quarts. Pour the hot brine over the tomatoes. Cover and allow to cool. Refrigerate for a week before sampling.
2.5 c water
2.5 c white vinegar
3 T kosher salt
3 T sugar
4 garlic cloves, peeled
4 T coriander seed
4 T yellow mustard seed
4 T black peppercorns
4 bay leaves
4 small red chiles, optional
Bring water, vinegar, salt and sugar plus the garlic clove to boil in a non-reactive saucepan. Boil 5 minutes. Poke a hole with a toothpick, knife blade or skewer in each of the cherry tomatoes. Quarter the whole tomatoes. Pack into sterilized jars. Add 1 T each of the seeds, 1 bay leaf and one chile to each pint jar. Double the quantities if you are using quarts. Pour the hot brine over the tomatoes. Cover and allow to cool. Refrigerate for a week before sampling.
No comments:
Post a Comment