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Sunday, November 11, 2007

Green Tomato Pickles

I canned the last of my green tomatoes for the season. They will be nice this winter. :)
This recipe is for 5lbs of nice firm green tomatoes
Fresh dill or dillseed
Cloves of garlic
Whole cloves (the kind you use to stud a ham)
4 cups of cider vinegar (make sure it's 5% acid)
1/3 cup of salt
4 cups water
For the brine, combine the water, vinegar and salt in a pot, let it heat to a boil to disolve salt. Keep the brine hot.
Wash and slice tomatoes 1/4 inch thick.
Clean and sterilize quart canning jars.
To each quart jar, add one clove of garlic, one whole clove and either 3 or 4 heads of fresh dill OR 2 TBS of dill seed.
Add sliced tomatoes, cover with hot brine, leaving 1/2 inch headspace.
Seal and process in water bath canner for 20 minutes.
Makes 5 quarts.
These are good chilled. When battered and deep fried or pan fried, they are a cross between a fried green tomato and a deep fried dill pickle. :)
You can add a hot cayenne or jalapeno pepper to each jar if desired.