October 31, 2010
The nights are getting frosty here in Southern New-England and the garden is just about ready to be put to bed for the winter. But wait there are still some beets, spinach, lettuce and turnips to harvest. These vegetables are so precious this time of the year. As I serve them for dinner I will not be tapping into my winter supplies. I also have some tiny green tomatoes that haven't had a chance to ripen. I decided to modify my refrigerator dill pickle recipe and pickle them. My daughter and I ate a half quart at dinner last week. They were delicious!
Try some for yourself. Here is my recipe:
Pickled Green Tomatoes
Yield: 2 Quarts
4 heaping tsp. minced garlic or 4 large cloves sliced
2 quarts small green tomatoes
1/2 cup white vinegar
4 cups water
1/8 cup pickling salt
Place 2 tsp. garlic (or 2 cloves garlic) on the bottom of each large mouth mason jar. Then fill the jar with small green tomatoes, cut larger tomatoes to fit.
Combine the vinegar, water, and pickling salt in a medium sized pan and bring to a full boil. When the vinegar solution has cooled to room temperature pour over the tomatoes and refrigerate. Wait for 3 days to eat. Your taste buds will be pleased!